Vietnamese Spring Roll Dumplings

Clean and prepare all vegetables (carrot, cucumber, perilla leaf, etc.), shrimp, and pork thoroughly.

Blanch the pork and shrimp in boiling water, then finely chop them.

Place the chopped vegetables, pork, and shrimp in a bowl. Season with salt and pepper.

Soak rice paper in lukewarm water until soft.

Place the filling on the rice paper and wrap it into a dumpling shape.

Heat cooking oil in a pan and cook the Vietnamese spring roll dumplings over low heat until golden brown on both sides.

Serve the finished dumplings with bun cha sauce or sweet chili sauce.