Plat
Crispy Rice Paper Dumplings
35 minPour 4Nutri-Score C€€
C
35 min
35 minCrispy Rice Paper Dumplings
ce qu’il vous faut
Ingrédients
rice paper (round sheets)Épicerie12 morceaux
minced chicken (minced)Viandes250 g- minced shrimps (peeled, deveined, minced)Poissons150 g
garlic (cloves, minced)Fruits et légumes3 morceaux
pepper (ground)Épices2 g- fish sauceÉpicerie15 ml
mushroom seasoningÉpices5 g
egg (beaten)Produits laitiers1 morceau- cornstarch (or rice flour, for the sealing slurry)Épicerie15 g
water (for the sealing slurry)Boissons30 ml
soy sauce (for dipping)Épicerie30 ml- cooking oil (for frying)Épicerie60 ml
par portion
Nutrition
275kcal
- Glucides
- 26 g
- Protéines
- 16 g
- Lipides
- 12 g
ce que vous utiliserez
Ustensiles
Saladier
Poêle
Pinceau de cuisine
pas à pas
Préparation
- Étape 1
Make the filling
- Mix the minced chicken, minced shrimps, garlic, pepper, fish sauce, mushroom seasoning and egg in a bowl until well combined.
- Étape 2
Prepare the sealing slurry
- Stir the cornstarch with the water to make a paste for sealing the rice paper.
- Étape 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.
- Étape 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.
- Étape 5
Serve
- Serve the crispy dumplings hot with soy sauce for dipping.