for 4 people

Chinese cabbage

1	Chinese cabbage (approx. 600 g), leaves removed
	salted water, boiling

Filling

400 g	minced meat (pork)
1	onion, finely chopped
120 g	carrots, coarsely grated
2 cm	ginger, finely grated
2 tbsp	soy sauce
a little	pepper

Rolls

	oil for frying
1 dl	water

Dipping sauce

½ dl	soy sauce
1 tbsp	water
1 tbsp	organic lime, use a little grated zest and all of the juice
¼ tsp	sugar
1 cm	ginger, finely grated
1	red chilli, deseeded, finely chopped
1 tbsp	toasted sesame seeds

How it's done

Chinese cabbage

Blanch the leaves in batches in boiling salted water for approx. 1½ mins. Remove, refresh in cold water, place the leaves on a tea towel, allow to dry slightly.

Filling

Place the meat in a bowl, add the onion and all the other ingredients up to and including the pepper, knead well by hand until the ingredients have combined to form a compact mass. Spread the filling on top of the leaves, fold the sides of the leaves inwards, roll up tightly.

Rolls

Heat 1 tbsp of oil in a wide, non-stick frying pan. Fry the rolls in batches over a medium heat for approx. 5 mins. all over. Remove, reduce the heat, return all of the rolls to the pan. Pour in the water, cover and cook for approx. 5 mins. until soft.

Dipping sauce

Combine the soya sauce with all the other ingredients up to and including the chilli. Plate up the rolls, sprinkle with the sesame seeds, serve with the soya dipping sauce.

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