Instruction

• step 1 Tip the cabbage into a food processor and blitz until finely chopped
• Season with ½ tsp salt, toss well and set aside for 15 mins
• Tip into a clean tea towel and squeeze out as much water as you can
• Tip into a bowl with the carrot, mushrooms, pork mince, garlic, ginger, soy sauce, sesame oil and spring onions
• Season with black pepper
• Scrunch everything together using your hands, mixing well until everything is combined
• step 2 Soak the spring roll sheets for a couple of seconds in a shallow dish of warm water, then transfer to an oiled chopping board
• Working with one sheet at a time, spoon 1 heaped tbsp of the filling into the middle, then fold the bottom up and over the filling
• Fold down the top of the sheet, then the sides to fully encase and make a neat square
• If the dumpling feels a little fragile, soak another sheet and wrap it again
• Repeat with the remaining sheets and filling, transferring the dumplings to an oiled plate as you go
• step 3 Heat the oil in a large, non-stick frying pan (ensuring it is no more than a third full) over a medium-high heat and fry the dumplings for 3-5 mins until golden brown
• Use a slotted spoon or spider to turn them, then cover with a lid and cook for another 3-4 mins until golden
• Remove the lid and cook for 1-2 mins
• step 4 Meanwhile, combine all the dipping sauce ingredients in small bowl
• Serve the dumplings with the dipping sauce on the side