Ingredients:

  • 1 lb ground chicken
  • 2 cups finely shredded cabbage
  • 3 scallions, thinly sliced
  • 1 tbsp soy sauce
  • 1 tsp grated fresh ginger
  • 2 cloves garlic, minced
  • 1/2 tsp white pepper
  • 1 tsp toasted sesame oil
  • 15 sheets circular rice paper wrappers
  • 2 cups warm water
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
  • 1 tsp honey
  • 1 tbsp neutral oil

Instructions:

  1. In a large bowl, combine the ground chicken, shredded cabbage, scallions, soy sauce, ginger, garlic, white pepper, and sesame oil. Stir vigorously in one direction until the mixture becomes slightly tacky and well-emulsified.
  2. Dip one sheet of rice paper into the warm water for 5-10 seconds until pliable but not overly soft. Lay the sheet flat on a clean surface.
  3. Place 2 tbsp of filling in the center of the rice paper. Fold the bottom over the filling, tuck in the sides, and roll tightly into a cylinder, ensuring there are no air pockets.
  4. Heat 1 tbsp of neutral oil in a skillet over medium heat. Once the oil shimmers, place dumplings seam-side down.
  5. Fry for 3-4 minutes without moving them until the bottom is a deep mahogany gold. Flip and cook for another 3 minutes until the exterior is crisp.