Rice paper dumplings

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Tip the cabbage into a food processor and blitz until chopped small. Season with ½ tsp salt, toss well and put to one side for 15 mins. Tip into a clean tea towel and squeeze out as much water as you can.
2. 2Tip into a bowl with the carrot, mushrooms, pork mince, garlic, ginger, soy sauce, sesame oil and spring onions. Season with black pepper.
3. 3Scrunch everything together using your hands, mixing well until everything is combined.
4. 4Soak the spring roll sheets for a couple of seconds in a shallow dish of warm water, then transfer to an oiled chopping board.
5. 5Working 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.
6. 6Fold 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.
7. 7Repeat with the remaining sheets and filling, transferring the dumplings to an oiled plate as you go.
8. 8Heat the panWarm 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.
9. 9Use a slotted spoon or spider to turn them, then cover with a lid and let it cook for another 3-4 mins until golden. Remove the lid and leave to cook for 1-2 mins.
10. 10ServeMeanwhile, mix together all the dipping sauce ingredients in small bowl. Serve the dumplings with the dipping sauce on the side.