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Crispy Rice Paper Dumplings
35 Min.Für 4Nutri-Score C€€
C
35 Min.
35 Min.Crispy Rice Paper Dumplings
was Sie brauchen
Zutaten
rice paper (round sheets)Vorräte12 Stücke
minced chicken (minced)Fleisch250 g- minced shrimps (peeled, deveined, minced)Fisch150 g
garlic (cloves, minced)Obst & Gemüse3 Stücke
pepper (ground)Gewürze2 g- fish sauceVorräte15 ml
mushroom seasoningGewürze5 g
egg (beaten)Milchprodukte1 Stück- cornstarch (or rice flour, for the sealing slurry)Vorräte15 g
water (for the sealing slurry)Getränke30 ml
soy sauce (for dipping)Vorräte30 ml- cooking oil (for frying)Vorräte60 ml
pro Portion
Nährwerte
275kcal
- Kohlenhydrate
- 26 g
- Eiweiß
- 16 g
- Fett
- 12 g
was Sie verwenden
Utensilien
Rührschüssel
Bratpfanne
Backpinsel
Schritt für Schritt
Zubereitung
- Schritt 1
Make the filling
- Mix the minced chicken, minced shrimps, garlic, pepper, fish sauce, mushroom seasoning and egg in a bowl until well combined.
- Schritt 2
Prepare the sealing slurry
- Stir the cornstarch with the water to make a paste for sealing the rice paper.
- Schritt 3
Fill and wrap the dumplings
- Dip a rice paper sheet briefly in water until just pliable.
- Spoon some filling onto the centre, fold the sides in and roll up tightly.
- Brush the edges with the cornstarch slurry to seal. Repeat with the remaining sheets and filling.
- Schritt 4
Fry until crispy
- Heat the oil in a frying pan over medium heat.
- Fry the dumplings in batches, turning, until golden brown and crispy on all sides.
- Drain on paper towels.
- Schritt 5
Serve
- Serve the crispy dumplings hot with soy sauce for dipping.