Bang Bang Chicken Crispy Rice Paper Dumplings

Serves 8
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Directions

  1. 1Finely shred a carrot.
  2. 2Chop purple cabbage.
  3. 3Chop spring onions and add to the bowl with cabbage and carrot.
  4. 4Shred chicken using a rolling pin or by hand.
  5. 5Add tahini, light soy sauce, Chinese black vinegar, honey, and chilli oil to a jar.
  6. 6Shake the jar to mix the sauce.
  7. 7Add some bang bang sauce to the shredded chicken and slaw mixture.
  8. 8Mix lightly to coat the slaw.
  9. 9Slice an avocado.
  10. 10Dip each rice paper sheet quickly in warm water or rinse under a tap until just barely pliable.
  11. 11Place avocado slices directly onto the rice paper.
  12. 12Add a small tablespoon of cooked rice on top.
  13. 13Add 2–3 tablespoons of the slaw mixture.
  14. 14Fold and roll tightly like a spring roll.
  15. 15Press each dumpling into sesame seeds.
  16. 16Pan fry in a little oil over medium heat until golden and blistered on all sides (about 2–3 minutes per side).
  17. 17Dip in the leftover Bang Bang sauce and add extra chilli oil if you want it hotter.

Ingredients

  • 2 tbsp tahini
  • 2 tbsp light soy sauce
  • 2 tbsp Chinese black vinegar
  • 2 tsp honey
  • 2 tbsp chilli oil (with crisp)
  • 1.5 cups shredded chicken
  • 0.5 cup purple cabbage
  • 0.5 cup green cabbage
  • 1 medium carrot
  • 2 spring onions
  • 1 tbsp cooked rice
  • avocado slices
  • 2 rice paper sheets
  • sesame seeds
  • oil

Equipment

bowlwhiskrolling pinpanair fryer

Tips

  • You can swap out different vegetables in the slaw.
  • Use whatever proteins you have leftover.
  • They are great for meal prep.
  • Adjust sweetness/heat of the sauce as needed.
  • You can air fry them: lightly oil, then 200 °C for 7–9 minutes, flipping halfway.