Spiral Dumplings

Place all the ingredients except the sesame seeds and rice papers in a food processor and blitz until finely combined.

Wet the rice papers and carefully stretch them, laying two slightly overlapping on a board.

Place the filling in a piping bag and pipe it down the centre of the papers, then roll them up to make a long thin sausage, pinching the ends to seal in the filling.

Roll the sausages into a spiral. In a bowl, combine the sesame seeds - dip one side of the dumplings into the mix.

In a non stick frying pan with a lid, heat a splash of oil. Fry the dumplings in batches until the bottoms are crispy and they are almost cooked through. Turn the heat down and add a glug of water, then put the lid on and allow the dumplings to finish cooking.

Serve them with a glug of Chinese vinegar, soy sauce and some chives. Optional chilli oil.