Steamed Chicken Rice Paper Rolls
Directions
- 1Mix chicken, carrot, green onion, soy sauce, and ginger until combined.
- 2Quickly rinse one rice paper sheet (it should still feel slightly firm), then layer a second half-sheet on top.
- 3Add ~1.5 Tbsp filling, shape into a rectangle, fold sides, and roll tightly.
- 4Repeat with remaining filling and wrappers.
- 5Steam in a basket with space between rolls for 8–10 minutes, until cooked through.
- 6Serve immediately with desired toppings.
Ingredients
- 300 g ground chicken
- 0.5 medium carrot, grated
- 2 green onions, finely chopped
- 1 Tbsp soy sauce or tamari
- 0.5 tsp ground ginger
- 6 rice paper sheets (cut in half, doubled when rolling)
- Chili crisp
- extra soy sauce
- cilantro
- 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.
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