Healthy Rice Paper Dumpling Rolls

Ingredients

• 1 lb Ground chicken, 96% lean (Not fat-free)
• 8 oz Shrimp, peeled and deveined (Diced small)
• 0.5 cup Red cabbage (Finely chopped)
• 0.5 cup Carrot (Finely chopped)
• 3 Scallions (Sliced)
• 2 tbsp Fresh ginger (Finely chopped)
• 2 cloves Garlic (Finely chopped)
• 3 tbsp Fresh cilantro (Finely chopped; for filling)
• 2 tbsp Soy sauce
• 2 tbsp Sesame oil
• 1.5 tsp Kosher salt
• 0.5 tsp Pepper
• 1 Egg
• 0.25 cup Warm water (For sauce)
• 1 tbsp Fish sauce (For sauce)
• 1 tbsp Sugar (For sauce)
• 1 tbsp Fresh lime juice (For sauce)
• 1 tbsp Carrot (Finely chopped; for sauce)
• 1 tbsp Fresh cilantro (Finely chopped; for sauce)
• 16 sheets Rice paper sheets (Use 16–18 sheets)
• 2 tbsp Neutral oil (Plus more as needed for cooking)

Steps

1. 1

   In a large bowl, add the ground chicken, diced shrimp, chopped red cabbage and carrot, sliced scallions, ginger, garlic, cilantro, soy sauce, sesame oil, kosher salt, pepper, and egg. Mix until the filling is evenly combined.

2. 2

   In a small bowl, combine the warm water, fish sauce, sugar, lime juice, chopped carrot, and chopped cilantro. Stir until the sugar dissolves, then set the sauce aside.

3. 3

   Fill a pie dish or large bowl with warm water. Line a cutting board with damp paper towels.

4. 4

   Working with one rice-paper sheet at a time, soak it in the warm water for 10–15 seconds. It will continue to soften as you work. Place the softened sheet on the paper-towel-lined cutting board.

5. 5

   Place about 3 tablespoons of filling in the bottom third of the rice paper and spread it into a rectangle, leaving room along the sides and bottom edge.

6. 6

   Fold the bottom edge up over the filling and roll once more so the filling is fully enclosed. Fold in the sides, then continue rolling until the rice paper is sealed. Repeat with the remaining rice paper and filling.

7. 7

   In a large nonstick skillet, heat 2 tablespoons of neutral oil over medium heat.

8. 8

   Working in batches, add the rolls to the skillet, rubbing their bottoms in the oil. Leave space between the rolls so they cook without touching.

9. 9

   Cook until the first side is golden brown, 5–7 minutes. Flip the rolls and cook the second side until golden brown and the filling reaches an internal temperature of 165°F, about 2–4 minutes more.

10. 10

    Transfer the cooked rolls to a plate. Repeat with the remaining rolls, adding more oil as needed. As the skillet heats up, the rolls may cook faster, so check the bottoms frequently to monitor their progress.

11. 11

    Serve the rolls with the prepared sauce spooned over the top.

Notes

The source states a 30-minute prep time, 1-hour total time, and yield of 4–6 servings. The recipe does not specify storage or reheating instructions.

Nutrition per serving

• main
• appetizer
• pan-fried
• chicken
• shrimp
• high-protein
• rice paper
• gluten-free ingredients