Bang Bang Chicken Crispy Rice Paper Dumplings
Bang Bang Chicken Crispy Rice Paper Dumplings
Ingredients
For the Slaw
- 1 cup carrots, julienned
- 1 1/2 cups purple cabbage, shredded
- 1/2 cup green onions, chopped
For the Protein
- 2 cups cooked chicken, shredded
For the Bang Bang Sauce
- 1/4 cup tahini
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon sesame seeds
- 1 teaspoon chili oil or paste, or to taste
For the Dumplings
- 12 rice paper wrappers
- 1 1/2 cups cooked white rice
- 1 avocado, sliced
- 1/2 cup sesame seeds, for coating
- 1/4 cup oil, for pan-frying
Instructions
- 1
In a large mixing bowl, combine the julienned carrots, shredded purple cabbage, and chopped green onions. Set aside.
⏱️ 5 min
- 2
Shred the cooked chicken using your preferred method (e.g., two forks, a stand mixer, or a rolling pin). Add the shredded chicken to the bowl with the prepared slaw.
⏱️ 5 min
- 3
To prepare the Bang Bang Sauce, combine the tahini, honey, soy sauce, 1 tablespoon of sesame seeds, and chili oil or paste in a jar. Secure the lid tightly and shake vigorously until all ingredients are well combined and the sauce is smooth.
⏱️ 3 min
- 4
Pour a generous amount of the Bang Bang sauce over the chicken and slaw mixture. Toss everything together until the chicken and vegetables are evenly coated.
⏱️ 2 min
- 5
Halve the avocado, remove the pit, and slice it thinly. Fan out the slices for easy placement in the rolls.
⏱️ 2 min
- 6
Fill a shallow dish with warm water. Submerge one rice paper wrapper in the water for about 15-20 seconds, or until it becomes soft and pliable. Lay the softened wrapper flat on a clean, damp surface.
⏱️ 1 min
- 7
Place a small spoonful of cooked white rice in the center of the softened wrapper. Top the rice with a portion of the chicken and slaw mixture.
⏱️ 1 min
- 8
Fold the bottom edge of the rice paper wrapper up over the filling, then fold in the sides. Roll tightly from the bottom to form a spring roll shape.
⏱️ 1 min
- 9
Place a few fanned avocado slices on the outside of the partially rolled dumpling. Continue to roll the dumpling tightly to secure the avocado on the exterior.
⏱️ 1 min
- 10
Generously coat the entire surface of the rolled dumpling with the remaining sesame seeds. Repeat steps 6-9 for the remaining rice paper wrappers and filling.
⏱️ 10 min
- 11
Heat the oil in a large non-stick pan over medium heat. Once the oil is hot, carefully place the sesame-coated rice paper dumplings in the pan, ensuring not to overcrowd it. You may need to cook them in batches.
⏱️ 2 min
- 12
Pan-fry the dumplings for 2-3 minutes per side, or until they are golden brown and crispy on all sides. Adjust heat as needed to prevent burning.
⏱️ 8 min
- 13
Remove the cooked dumplings from the pan and place them on a plate lined with paper towels to drain any excess oil. Serve immediately with additional Bang Bang Sauce for dipping, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Bang Bang Chicken Crispy Rice Paper Dumplings
Ingredients
For the Slaw
- 1 cup carrots, julienned
- 1 1/2 cups purple cabbage, shredded
- 1/2 cup green onions, chopped
For the Protein
- 2 cups cooked chicken, shredded
For the Bang Bang Sauce
- 1/4 cup tahini
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon sesame seeds
- 1 teaspoon chili oil or paste, or to taste
For the Dumplings
- 12 rice paper wrappers
- 1 1/2 cups cooked white rice
- 1 avocado, sliced
- 1/2 cup sesame seeds, for coating
- 1/4 cup oil, for pan-frying
Instructions
- 1
In a large mixing bowl, combine the julienned carrots, shredded purple cabbage, and chopped green onions. Set aside.
⏱️ 5 min - 2
Shred the cooked chicken using your preferred method (e.g., two forks, a stand mixer, or a rolling pin). Add the shredded chicken to the bowl with the prepared slaw.
⏱️ 5 min - 3
To prepare the Bang Bang Sauce, combine the tahini, honey, soy sauce, 1 tablespoon of sesame seeds, and chili oil or paste in a jar. Secure the lid tightly and shake vigorously until all ingredients are well combined and the sauce is smooth.
⏱️ 3 min - 4
Pour a generous amount of the Bang Bang sauce over the chicken and slaw mixture. Toss everything together until the chicken and vegetables are evenly coated.
⏱️ 2 min - 5
Halve the avocado, remove the pit, and slice it thinly. Fan out the slices for easy placement in the rolls.
⏱️ 2 min - 6
Fill a shallow dish with warm water. Submerge one rice paper wrapper in the water for about 15-20 seconds, or until it becomes soft and pliable. Lay the softened wrapper flat on a clean, damp surface.
⏱️ 1 min - 7
Place a small spoonful of cooked white rice in the center of the softened wrapper. Top the rice with a portion of the chicken and slaw mixture.
⏱️ 1 min - 8
Fold the bottom edge of the rice paper wrapper up over the filling, then fold in the sides. Roll tightly from the bottom to form a spring roll shape.
⏱️ 1 min - 9
Place a few fanned avocado slices on the outside of the partially rolled dumpling. Continue to roll the dumpling tightly to secure the avocado on the exterior.
⏱️ 1 min - 10
Generously coat the entire surface of the rolled dumpling with the remaining sesame seeds. Repeat steps 6-9 for the remaining rice paper wrappers and filling.
⏱️ 10 min - 11
Heat the oil in a large non-stick pan over medium heat. Once the oil is hot, carefully place the sesame-coated rice paper dumplings in the pan, ensuring not to overcrowd it. You may need to cook them in batches.
⏱️ 2 min - 12
Pan-fry the dumplings for 2-3 minutes per side, or until they are golden brown and crispy on all sides. Adjust heat as needed to prevent burning.
⏱️ 8 min - 13
Remove the cooked dumplings from the pan and place them on a plate lined with paper towels to drain any excess oil. Serve immediately with additional Bang Bang Sauce for dipping, if desired.
⏱️ 2 min