Ingredients:

  • 1 lb ground chicken breast
  • 1 cup Napa cabbage, finely minced
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 green onions, thinly sliced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 16 sheets dried rice paper rounds
  • 2 cups warm water
  • 2 tbsp neutral oil
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp honey
  • 1 tsp sriracha
  • 1 tsp toasted sesame oil

Instructions:

  1. In a large mixing bowl, combine the ground chicken, minced cabbage, garlic, ginger, and green onions.
  2. Stir in the soy sauce, sesame oil, salt, and pepper. Mix vigorously until the filling becomes slightly tacky.
  3. Fill a shallow dish with warm water. Dip one rice paper sheet for 5–10 seconds until pliable but still slightly firm in the center.
  4. Lay the sheet flat on a clean surface. Place 1.5 tbsp of filling in the center.
  5. Fold the bottom over the filling, tuck in the sides tightly, and roll upward into a compact cylinder or square packet.
  6. Heat neutral oil in a non-stick skillet over medium heat. Fry dumplings until the exterior is mahogany-colored and crisp.
  7. Whisk together the dipping sauce ingredients: soy sauce, rice vinegar, honey, sriracha, and toasted sesame oil.