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crispy beef rice paper dumplings 29115822 q1

Crispy Mongolian Beef Rice Paper Dumplings Recipe

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Golden, crispy beef rice paper dumplings! Pan-fried to perfection with a savory filling, these easy rolls are the ultimate crunchy snack.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 1
Course: Appetizer, Snack
Cuisine: Asian
Calories: 229
Ingredients Method Nutrition Notes

Ingredients
  

  • 300 g ground chicken
  • 100 g Chinese cabbage finely chopped
  • 150 g carrots grated
  • 15 g dried shiitake mushrooms finely chopped
  • 2 coriander roots
  • 3 cloves of garlic
  • 2 g black peppercorns
  • 10 g ginger grated
  • 1 tbsp or 15 ml oyster sauce
  • 1.5 tbsp or 22 ml light soy sauce
  • 0.5 tbsp or 7 ml sesame oil
  • 2 tbsp or 30 ml cooking oil
  • 1 pack rice paper wrappers

Method
 

Prepare the filling
  1. Pound garlic, coriander root, and black peppercorns using a mortar and pestle or food processor.
  2. Heat cooking oil in a pan over medium heat and sauté the spice paste and shiitake mushrooms until aromatic.
  3. Add minced chicken to the pan and cook until nearly done.
  4. Stir in prepped vegetables, sauces, and seasonings, then cook until the vegetables soften slightly.
Fold rice paper dumplings
  1. Cut a rice paper sheet in half.
  2. Dip both rice paper sheets briefly into water to soften, taking care not to over-soak.
  3. Layer the two halves, place filling in the center, and fold into a triangle to enclose the filling, sealing the edges tightly.
Pan-fry
  1. Heat oil in a flat-bottomed pan over medium heat, cook dumplings until crispy and golden brown on both sides, and flip gently.
Serve
  1. Serve dumplings hot with your preferred dipping sauce.

Nutrition

Calories: 229kcalCarbohydrates: 10gProtein: 15gFat: 15gSaturated Fat: 3gCholesterol: 65mgSodium: 575mgFiber: 2gSugar: 2g

Notes

  • Use the nutrition card in this recipe as a guideline.
  • Dipping sauce options: nam chim kai (sweet chili), peanut sauce, dipping sauce for wonton, and sriracha sauce.