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