The type of PARCEL you won't need to wait at the mailbox for :D

By Yeung Man Cooking · 30 min

Ingredients

Instructions

1. Finely chop the garlic, ginger, napa cabbage, red bell pepper and green onions.
2. Rinse the chickpeas, drain, and put them in a bowl with the toasted sesame oil and white sesame seeds. Coarsely mash with a fork.
3. Finely chop the cilantro and set some aside for garnish.
4. Heat a nonstick pan over medium heat. Add 1 tbsp avocado oil, then the garlic and ginger, and sauté for about 30 seconds.
5. Add the chickpeas and sauté for 2–3 minutes. Add 1 tbsp soy sauce and the dark soy sauce, and sauté for another couple of minutes. Set the chickpeas aside.
6. Return the pan to medium heat. Sauté the red bell pepper and green onions in 1/2 tbsp avocado oil for a couple of minutes. Add the napa cabbage and sauté for 2–3 minutes.
7. Put all the cooked vegetables in a bowl, add the cilantro and mix, then let cool. Push the vegetables to the sides of the bowl to cool faster.
8. Wet the cutting board with water and wet a plate. Dip one sheet of rice paper in water and place it on the board.
9. Dip a second sheet in water and lay it on top of the first.
10. Place about 1/3 cup of filling in the middle. Fold in all four sides to form a parcel. Repeat steps 8 to 10 for more parcels.
11. Make the dip by stirring together 1 tbsp soy sauce, maple syrup, rice vinegar, a pinch of white sesame seeds, a splash of toasted sesame oil, and the reserved cilantro.
12. Wipe the pan with a paper towel and return it to medium heat. Swirl in 1/2 tbsp avocado oil and sear the parcels for a couple of minutes per side. Move them to a cooling rack before serving.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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