•  1 bag of shredded angel hair coleslaw 
• 6 brown rice paper wrappers 
• 3 ounces lean ground turkey 
• sage, thyme, garlic, ginger, onion powder, garlic powder (as desired)
• 5 Tbsp. Bragg’s Amino Acids 
• rice wine vinegar 
• fresh ginger (optional) 
• cooking spray 

Instructions:

In a skillet, brown the turkey seasoned with garlic powder, onion powder, a few fennel seeds, a little thyme, and sage (Season to your liking - I just went light. Seasoning is optional). Once cooked, add 2 large handfuls of shredded cabbage, 2 Tbsp. of Bragg’s, and season with as much garlic, ginger, and onion powder as you like. Cook until just wilted. If necessary, to keep from sticking, you can add some chicken broth to the pan. 

In the meantime, add water to one dinner plate and have one clean dinner plate ready. Dip your rice paper wrapper 3-5 seconds per side in the water and then let it rest on the clean plate for about 30 seconds until nice and soft. Put 2-3 Tbsp. of filling in the wrapper. Fold the sides in and then the ends until you have a tight, approximately 2” square. Set aside and complete the other five. Spray a non-stick pan well, get it really hot and pan fry your dumplings until crispy on each side. 3-4 minutes should do it. 

To make the sauce, use 2-3 Tbsp. Bragg’s Aminos, 1 Tbsp. rice wine vinegar, a sprinkle or two of ginger, and as much red pepper flakes as you like. Dip your dumplings in the sauce and enJOY!