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Crispy Rice Paper Dumplings
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Crispy Rice Paper Dumplings

35 minPorcje: 4Nutri-Score C€€
od @lyntruong_1 importugotowano 0 razy
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Składniki

4 osoby
  • rice paper (round sheets)Spiżarnia12 kawałki
  • minced chicken (minced)Mięso250 g
  • minced shrimps (peeled, deveined, minced)Ryby150 g
  • garlic (cloves, minced)Warzywa i owoce3 kawałki
  • pepper (ground)Przyprawy2 g
  • fish sauceSpiżarnia15 ml
  • mushroom seasoningPrzyprawy5 g
  • egg (beaten)Nabiał1 kawałek
  • cornstarch (or rice flour, for the sealing slurry)Spiżarnia15 g
  • water (for the sealing slurry)Napoje30 ml
  • soy sauce (for dipping)Spiżarnia30 ml
  • cooking oil (for frying)Spiżarnia60 ml

na porcję

Wartości odżywcze

275kcal

Węglowodany
26 g
Białko
16 g
Tłuszcz
12 g
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Przybory

  • Miska
  • Patelnia
  • Pędzelek kuchenny

krok po kroku

Przygotowanie

  1. Make the filling

    • Mix the minced chicken, minced shrimps, garlic, pepper, fish sauce, mushroom seasoning and egg in a bowl until well combined.
    Krok 1

  2. Prepare the sealing slurry

    • Stir the cornstarch with the water to make a paste for sealing the rice paper.
    Krok 2

  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.
    Krok 3

  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.
    Krok 4

  5. Serve

    • Serve the crispy dumplings hot with soy sauce for dipping.
    Krok 5
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