Plat
Rice Paper Dumplings with Nước Chấm
40 minPour 4Nutri-Score C€€
C
40 min
40 minRice Paper Dumplings with Nước Chấm
ce qu’il vous faut
Ingrédients
ground chickenViandes454 g
green onion (minced)Fruits et légumes3 morceaux
kimchi (minced)Produits frais120 g
garlic (minced)Fruits et légumes1 morceau
fish sauceÉpicerie5 ml
black pepper (ground)Épices1 g- brown sugarÉpicerie8 g
- rice paper (22 cm round)Épicerie12 morceaux
- avocado oilÉpicerie30 ml
- fish sauce (for the nước chấm)Épicerie30 ml
water (for the nước chấm)Autres30 ml- lemon juice (for the nước chấm)Fruits et légumes15 ml
sugar (for the nước chấm)Épicerie12 g- chili (minced, for the nước chấm)Fruits et légumes1 morceau
- garlic (minced, for the nước chấm)Fruits et légumes1 morceau
par portion
Nutrition
329kcal
- Glucides
- 26 g
- Protéines
- 25 g
- Lipides
- 14 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Poêle
Plaque de cuisson
pas à pas
Préparation
- Étape 1
Make the filling
- In a bowl, combine the ground chicken, green onion, kimchi, garlic, fish sauce, black pepper and brown sugar.
- Mix well until evenly combined.
- Étape 2
Wrap the dumplings
- Dip a rice paper sheet in water until just softened.
- Place a spoonful of filling in the center and fold the sides over to enclose it into a parcel.
- Repeat with the remaining rice paper and filling.
- Étape 3
Pan-fry the dumplings
- Heat the oil in a frying pan over medium heat.
- Fry the dumplings in batches until golden and crispy on both sides and the chicken is cooked through.
- Étape 4
Make the nước chấm
- Stir together the fish sauce, water, lemon juice and sugar until the sugar dissolves.
- Add the minced chili and garlic.
- Étape 5
Serve
- Serve the crispy dumplings hot with the nước chấm on the side.