Crispy Chili Crisp Rice Paper Dumplings

INGREDIENTS

• 10–12 round rice paper wrappers
• 1 tablespoon avocado oil, plus more for cooking
• 4 ounces shiitake mushrooms, finely chopped
• 1 1/2 cups green cabbage, finely shredded
• 1/2 cup carrot, shredded
• 3 scallions, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon toasted sesame oil
• 2 tablespoons BLACKLAND Original Chili Crisp, plus more for finishing

INSTRUCTIONS

1. Heat 1 tablespoon avocado oil in a skillet over medium-high. Add mushrooms, cabbage, carrot, and half of the scallions. Cook for 4 to 5 minutes until softened and excess moisture has cooked off.

2. Add garlic and ginger and cook for 30 seconds. Stir in soy sauce and sesame oil, then remove from heat and let the filling cool slightly.

3. Dip one rice paper wrapper in room-temperature water for 2 to 3 seconds. Place about 2 tablespoons of filling in the center, fold in the sides, and roll into a compact parcel. Repeat with remaining wrappers and filling.

4. Heat a thin layer of avocado oil in a nonstick skillet over medium heat. Cook dumplings without touching, 2 to 3 minutes per side, until golden and crisp. Plate and finish with BLACKLAND Original Chili Crisp and the remaining scallions.

SERVING AND FINISHING NOTE

Serve immediately while the rice paper is hot and crisp. Keep uncooked dumplings separated to prevent sticking. For more heat, substitute BLACKLAND Spicy Chili Crisp or add an extra spoonful just before serving.