Rice paper parcels with chickpea and vegetable filling

Finely chop three pieces of garlic and a medium piece of ginger.

Finely chop 120 g napa cabbage, half a red bell pepper and four sticks of green onion.

Rinse the canned chickpeas with water and put them in a mixing bowl.

Add a quarter teaspoon of toasted sesame oil and a tablespoon of white sesame seeds and mash with a fork, but not too much or the chickpea texture is lost.

Finely chop about 20 g of cilantro, setting some aside for garnish.

In a non-stick pan over medium heat with a tablespoon of avocado oil, saute the garlic and ginger about 30 seconds.

Add the chickpeas and saute two to three minutes.

Add a tablespoon of soy sauce and half a tablespoon of dark soy sauce and saute another couple of minutes.

Set the chickpeas aside. Pan back on medium heat with half a tablespoon of avocado oil, saute the red bell pepper and green onions a couple of minutes, add the napa cabbage and saute two to three minutes.

Put all the sauteed vegetables in a bowl with the cilantro, mix, and push them up the sides of the bowl so they cool faster.

Spread water on the cutting board and put water on a plate.

Dip a sheet of rice paper in the water and lay it on the board, then dip a second and line it up on top for a thicker outer layer.

Put about a third of a cup of filling in the middle and carefully fold in all four sides.

Pour more water onto the board and repeat for the next parcel.

For the dipping sauce mix one tablespoon soy sauce, one teaspoon maple syrup, one teaspoon rice vinegar, a pinch of sesame seeds, a splash of toasted sesame oil and the reserved cilantro.

Wipe the frying pan out with a paper towel, heat half a tablespoon of avocado oil over medium heat and sear the parcels about two minutes on each side.

Rest the parcels on a cooling rack before serving. They cannot be made ahead: the longer the filling sits the more the moisture softens the crispy outer layer.