Ingredients
- Half wombok cabbage
- Quarter red cabbage
- 4 carrots
- 3 tablespoon minced garlic
- 2 tablespoon minced ginger
- 500g chicken mince
- ABC sweet soy sauce
- Chilli paste
- Rice paper sheets
- Frying Oil
Method
- Prepare both cabbages by removing stem and dicing into bite size pieces, rinse as best as possible and allow to drain. Peel and grate the carrots.
- In a large wok begin to fry your chicken mince, ensure it is cooked before creating a space in the middle and adding in your garlic, ginger, chilli and ABC sweet soy sauce to desired taste.
- Once fragrant add in your diced cabbage and shredded carrot. Fry until cabbage is soft and has absorbed the ginger, garlic and soy sauce flavours. Set aside for creating the ‘parcel’.
- Prepare your rice paper sheets by dipping in warm water and adding in desired filling (3 spoons is enough) and folding into a little parcel, wrap the parcel again with another sheet to ensure your tasty filling is secure. In a shallow frying pan fry your parcels for 2mins each side. Serve immediately with ABC sweet soy sauce for dipping.
Product used in recipe
- ABC - Sweet Soy Sauce
