Bang Bang Chicken Crispy Rice Rolls

• 분량: Makes 8
• 총 시간: 10 minutes

재료

They’re crispy, saucy, a little spicy, but still light and fresh from the cabbage and carrot.

They’re also a great way to clear out leftover veg or protein and use up whatever’s in the fridge.

BANG BANG CHICKEN CRISPY RICE PAPER DUMPLINGS

Bang Bang Sauce

2 tbsp tahini

2 tbsp light soy sauce

2 tbsp Chinese black vinegar

2 tsp honey (or sugar)

2 tbsp chilli oil (with crisp)

Whisk until smooth. Adjust sweetness/heat as needed.

Filling

1 1/2 cups shredded chicken

1/2 cup purple cabbage

1/2 cup green cabbage

1 medium carrot

2 spring onions

3–4 tbsp bang bang sauce

방향

Mix lightly - just enough to coat the slaw.

To Wrap

Use 2 rice paper sheets per dumpling

Dip each sheet quickly in warm water

Place avocado slices directly onto the rice paper

Add a small tablespoon of cooked rice on top

Add 2–3 tbsp of the chicken slaw mixture

Fold and roll tightly like a spring roll

To Cook

Pan fry in a little oil over medium heat until golden and blistered on all sides (about 2–3 minutes per side).

Or air fry: lightly oil, then 200°C for 7–9 minutes, flipping halfway.

To Serve

Dip in the leftover Bang Bang sauce. Add extra chilli oil if you want it hotter.