Steamed Chicken Rice Paper Rolls

15 mins
Serves 1
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Directions

  1. 1Mix chicken, carrot, green onion, soy sauce, and ginger until combined.
  2. 2Mix chicken, carrot, green onion, soy sauce, and ginger until combined.
  3. 3Mix chicken, carrot, green onion, soy sauce, and ginger until combined.
  4. 4Quickly rinse one rice paper sheet (it should still feel slightly firm), then layer a second half-sheet on top.
  5. 5Quickly rinse one rice paper sheet (it should still feel slightly firm), then layer a second half-sheet on top.
  6. 6Quickly rinse one rice paper sheet (it should still feel slightly firm), then layer a second half-sheet on top.
  7. 7Add ~1.5 Tbsp filling, shape into a rectangle, fold sides, and roll tightly.
  8. 8Add ~1.5 Tbsp filling, shape into a rectangle, fold sides, and roll tightly.
  9. 9Add ~1.5 Tbsp filling, shape into a rectangle, fold sides, and roll tightly.
  10. 10Repeat with remaining filling and wrappers.
  11. 11Repeat with remaining filling and wrappers.
  12. 12Repeat with remaining filling and wrappers.
  13. 13Steam in a basket with space between rolls for 8–10 minutes, until cooked through.
  14. 14Steam in a basket with space between rolls for 8–10 minutes, until cooked through.
  15. 15Steam in a basket with space between rolls for 8–10 minutes, until cooked through.
  16. 16Serve immediately with desired toppings.
  17. 17Serve immediately with desired toppings.
  18. 18Serve immediately with desired toppings.

Ingredients

  • 300 g ground chicken
  • 300 g ground chicken
  • 300 g ground chicken
  • 0.5 medium carrot, grated
  • 0.5 medium carrot, grated
  • 0.5 medium carrot, grated
  • 2 green onions, finely chopped
  • 2 green onions, finely chopped
  • 2 green onions, finely chopped
  • 1 Tbsp soy sauce or tamari
  • 1 Tbsp soy sauce or tamari
  • 1 Tbsp soy sauce or tamari
  • 0.5 tsp ground ginger
  • 0.5 tsp ground ginger
  • 0.5 tsp ground ginger
  • 6 rice paper sheets (cut in half, doubled when rolling)
  • 6 rice paper sheets (cut in half, doubled when rolling)
  • 6 rice paper sheets (cut in half, doubled when rolling)
  • Chili crisp
  • Chili crisp
  • Chili crisp
  • extra soy sauce
  • extra soy sauce
  • extra soy sauce
  • cilantro
  • cilantro
  • cilantro
  • sesame seeds
  • sesame seeds
  • sesame seeds

Equipment

basket

Tips

  • You can also fry them for a crispier version.
  • Quickly rinse one rice paper sheet (it should still feel slightly firm), then layer a second half-sheet on top.
  • Steam in a basket with space between rolls for 8–10 minutes, until cooked through.