Dumplings with Spring Roll Wrappers

Ingredients

• 1 clove garlic
• 1 x spring onion
• ½ x red chili
• 200 g pork mince
• 1 tbsp soy sauce
• ¼ x lime
• 10 x spring roll paper
• 2 tbsp hoisin sauce

Method

1. Note! This recipe is uses spring roll wrappers instead of wonton wrappers because we're using the leftover spring roll wrappers from earlier in the weekly menu.
2. Mince the garlic, chili and spring onion and add to a bowl together with the pork mince, soy sauce and lime juice. Mix together.
3. Divide the spring roll plates in half, so you are left with triangles.
4. Place a couple of teaspoons of filling in the middle of a spring roll plate, roll over and tie the two ends together. Repeat until there are no spring roll plates or refill.
5. Add a little neutral oil to a frying pan, and fry the dumplings until they have a golden brown color on the underside. Bake in an ovenproof dish in the oven at 200 degrees for about 10-15 minutes, so they are completely cooked through.
6. Serve with hoisin sauce.