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*Rice Paper Wrappers x 15 (22cm in diameter)
*Pork Mince 250 grams (pre-salted with 1/3 tsp salt 1 to 2 hours before using, alternatively you can use chicken or turkey mince)
*Ginger, minced x 1/4 tsp
*Garlic, minced x 1/4 tsp
*Brown onion x 1 small, finely chopped
*Spring onion x 1 green part only, finely chopped
*Fresh Beetroot or Carrot (either/or) x 1/2 cup grated
*OPTIONAL: fresh coriander, finely chopped, two tablespoon’s
*White pepper
*A little oil for sauteeing
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-Preheat oven to 180 degree’s celcius
-Saute onion for a couple of minutes and add mince. Fry until mince is only half-way cooked, then put the semi-raw mixture into a bowl. Allow to cool while assembling water bath for the rice paper sheets.
-A baking dish or pan might be wide enough to soak rice paper sheets if you don’t have a bowl big enough.  Add about 4-5cm of warm water.
-Add the rest of the ingredients to the mince mixture (mix in well).  Prepare an oven tray with a sheet of baking paper.  Soak each sheet of rice paper for about 15 seconds until soft and pliable, remove, add a heaped tablespoon of mixture into the centre, then make a parcel. Place each parcel onto your baking tray.
-I soak 3 sheets a time (about 5 seconds apart), so I have a bit of a production line going. Bake the rice paper parcels (dim sims) in the oven about 25 minutes until crispy.  Serve with a dipping sauce of your choice.  I love the combination of soy sauce and lemon juice or just sweet chilli sauce.  Kewpie mayo is good too.