Crispy Chicken & Veggie Rice Paper Wraps
Directions
- 1Make dipping sauce by adding all ingredients to a small bowl and setting aside.
- 2In a blender, combine soy sauce, vinegar, sesame oil, ginger, cashew butter, and sriracha; blend until smooth.
- 3Heat a skillet over medium-high heat; add 1 tbsp avocado oil (optional).
- 4Add chicken, break it apart, then add cabbage, carrots, and mushrooms.
- 5Pour the sauce from the blender into the skillet and continue cooking for 5-6 minutes until the vegetables soften.
- 6Lightly dampen rice paper wrappers using a spray bottle.
- 7Fill each wrapper with 2-3 tbsp of the chicken and vegetable mixture.
- 8Fold the wrappers to create a parcel. You can double wrap for extra crunch.
- 9Heat a skillet with avocado oil over medium heat.
- 10Cook the parcels in batches for about 3 minutes per side until golden brown and crispy.
- 11Serve with dipping sauce.
Ingredients
- 1 3 cup low sodium soy sauce
- 0.25 cup hoisin sauce
- 2 tb rice vinegar
- 2 tb toasted sesame oil
- 1 tb ground ginger
- 0.5 cup creamy cashew butter
- 3 tsp sriracha
- 1 lb ground chicken
- 1 cup mushrooms, chopped
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 3 green onions, sliced
- 16 rice paper wraps
- 3 tb avocado oil
- 0.5 cup low sodium soy sauce
- 2 tb rice wine vinegar
- 2 tsp sesame oil
- 2 garlic cloves, mashed
- 1 tb grated/minced ginger
- 2 tsp sriracha
- 1 green onion, thinly sliced
- 2 tsp sesame seeds
Equipment
blenderspray bottleskilletsmall bowl