Beef Rice Paper Roll Dumplings

Finely dice the garlic, cabbage and mushrooms and add them to a large bowl with the beef mince. Finely grate in the peeled fresh garlic. Pour in the tamari, sesame oil, apple cider vinegar and honey. Mix well and leave to marinate in the fridge for 30 minutes

Once the filling is ready, fill a large bowl with warm water to soak the rice paper rolls. Place one sheet in to soak, when softened place onto a tea towel and fill the centre with roughly 3 tbsp of the filling. Fold it up by folding over each side. You can do a double wrap of the rice paper rolls if you wish, although one layer is generally strong enough to fry. Repeat this process until you have used all of the filling

Preheat a large pan with a generous amount of your chosen cooking oil/fat over a medium - high heat. Your pan of choice will need to be non-stick/well seasoned to prevent these sticking. Once your pan is hot, add in the filled rice paper rolls and begin frying on each side until golden. This will take roughly 2.5-3 minutes on each side to cook the mince within. Repeat this process until all of the rice paper rolls have been cooked