These rice paper dumplings are healthy, delicious, and packed with flavor! Hope you enjoy the video :) let me know if you have any questions!

RECIPE:

For the Dumpling Filling:
-1 lb. Ground Chicken (96% lean, not fat free)
-1/2 Cup Red Cabbage, diced small
-2 Tbsp Ginger, minced
-3 Scallions, sliced
-8 oz. Peeled and Deveined Shrimp, diced
-1/2 Cup Carrot, diced small
-2 Cloves Garlic, minced
-3 Tbsp Cilantro, minced
-2 Tbsp Soy Sauce
-2 Tbsp Sesame Oil
-1+1/2 tsp Kosher Salt
-1/2 tsp Pepper
-1 Egg

For the Dumplings:
-18-20 Sheets Rice Paper
-1-2 Tbsp Avocado Oil

For the Sauce:
-1 Tbsp Cilantro, minced
-1 Tbsp Carrot, minced
-2 Limes, juice
-2 Tbsp Fish Sauce

Vegan Modification: Sub in 1+1/2 lb. firm tofu for chicken and shrimp (squeeze out moisture and then crumble it with your hands); replace fish sauce with soy sauce in the sauce

1. Mix together the ingredients for the dumpling filling and set aside
2. Fill up a large bowl with water and place two damp paper towels on a cutting board; soak the rice paper wrapper in water for ~10 seconds (don't leave it in too long bc it will continue to soften as you work) and place on the paper towel
3. Fold the rice paper in half and then cut with a knife down the middle; break the rice paper in two and put 1 Tbsp filling in the middle of each piece
4. Fold the sides over to filling (it will create a triangle shape) then flip the dumpling over and fold the excess rice paper onto the other side; place dumplings directly into the pan drizzled with avocado oil
5. Once the pan is full, cook over medium heat for ~7 mins on the first side and ~3-4 mins second side until outside is golden brown and inside is cooked through (165F or higher)
6. Mix together the ingredients for the sauce and enjoy!

1 hour total prep + cook time

Recipe makes about 40 dumplings

VIDEO SUMMARY:
0:00 - Intro
0:48 - Make Filling
6:44 - Make Sauce
7:42 - Wrap Dumplings
9:16 - Cook Dumplings
11:30 - Taste Test & Outro

Thanks again for watching :)!