2 cups shredded vegetables
1 cup mushrooms of choice (preferably diced)
1-2 tbsp soy sauce
1 tbsp liquid sweetener of choice
Sait and pepper to taste
1/4 cup diced spring onions
Dumpling wrappers (local asian store or make use of rice paper sheets, just wet and then add filling)
Sesame seeds to fry
Chilli oil dressing
2 tbsp chili oil found at your local super market
2 tbsp sesame oil
1 tbsp liquid sweetener
1 tbsp lime or lemon juice
Diced spring onion to serve
Fresh basil or mint to serve
1. Fry the vegetables and mushrooms in some oil, add some soy sauce and liquid sweetener and let it start to become sticky before lastly adding in the spring onion and turning down the heat. Remove the filling to cool down.
2. Fill each dumpling wrapper with 1 tbsp of the filling, fold over neatly and fry again until crispy, add a dollop of soy sauce and sesame seeds and then mix the chilli oil dressing. Pour over and let it simmer for a few minutes and serve on a plate with the spring onions and fresh herbs.
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