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Instructions

1. Clean the leek, cut in half lengthwise, wash and cut into fine rings. Clean and wash the pak choi and cut into fine strips. Clean, peel and grate the carrots. Peel the ginger and garlic, chop very finely. Clean 1 chilli pepper, cut in half. Wash the chilli pepper and chop finely. Heat 1 tablespoon of oil in a pan. Sauté leek and carrots for 2-3 minutes. Add the remaining prepared ingredients and continue frying for 2-3 minutes. Add 3 tablespoons of soya sauce and mix well, remove from heat. Season with salt and pepper to taste.
2. Coarsely dice prunes. Finely purée with 5 tablespoons of soya sauce and sriracha. If the sauce is too thick, stir in some water.
   
3. Fill a large deep dish plate with water. Dip 1 sheet of rice paper into it for a few seconds until it becomes pliable, carefully place rice paper on another plate. Place about 1 heaping tablespoon of the vegetable mixture on the bottom centre of the rice paper. Fold rice paper over the filling from below, fold in the sides and roll up. Turn the rice paper roll in sesame seeds. Continue like this until the rice paper and filling are used up.
4. Heat 4 tablespoons of oil in a pan. Fry the dumplings until golden brown and crispy. Clean 2 chilli peppers, cut them into rings and wash them so that the seeds are removed. Clean and wash the spring onion and cut into fine rings. Garnish dumplings with basil, spring onions and chilli rings. Serve with plum sauce.

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