Description
These Crispy Ginger Chicken Rice Paper Wraps combine tender ground chicken infused with fresh ginger, garlic, and crunchy vegetables, all wrapped in delicate rice paper, coated with sesame seeds, and pan-fried to golden perfection. Served with a flavorful creamy almond butter dipping sauce, they’re a delightful appetizer or light meal with Asian-inspired flavors.
Ingredients
For the Chicken Filling
- 1 pound ground chicken
- 3 tablespoons avocado oil
- 3 cups cabbage, shredded
- 1 cup grated carrot
- ½ cup green onions, sliced
- 2 tablespoons ginger, minced or grated
- 3 cloves garlic, minced
- ½ cup tamari
- ¼ cup chicken broth
- ¼ cup rice vinegar
- 2 teaspoons sesame oil
- 2 tablespoons honey
- 1½ tablespoons arrowroot starch
- A few grinds of cracked pepper
- 8 rice paper wraps
- Sesame seeds for coating
For the Almond Butter Dipping Sauce
- ½ cup creamy almond butter
- 3 tablespoons rice vinegar
- 2 tablespoons tamari
- 1 tablespoon honey
- 1 tablespoon sriracha
- 2 teaspoons sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced or grated
- Water to thin sauce as needed
Instructions
- Heat oil: Heat 1 tablespoon of avocado oil in a large skillet over medium heat to prepare for cooking the chicken.
- Brown chicken: Add the ground chicken to the skillet and brown it thoroughly, breaking it up continuously to ensure even cooking.
- Add aromatics: Once browned, add the freshly grated ginger and minced garlic to the skillet and cook them with the chicken to infuse flavor.
- Cook vegetables: Add the shredded cabbage, grated carrot, and sliced green onions to the skillet, cooking for 3 to 5 minutes until slightly softened.
- Prepare sauce: In a small dish, whisk together tamari, chicken broth, rice vinegar, sesame oil, honey, arrowroot starch, and cracked pepper until well combined.
- Add sauce to skillet: Pour the sauce mixture over the chicken and vegetable mixture and cook for 5 to 7 minutes, stirring frequently, allowing the sauce to thicken and coat the filling.
- Soften rice paper: Soak one rice paper sheet briefly in water for just a few seconds until pliable but not too soft to tear.
- Assemble wraps: Place about ⅓ cup of the chicken filling onto the softened rice paper, then fold the edges and roll tightly to form a pocket. Double-wrapping with two sheets of rice paper is recommended to keep the filling intact.
- Coat in sesame seeds: Roll each assembled rice paper wrap in a plate of sesame seeds to coat the outer surface evenly.
- Fry wraps: Heat 2 tablespoons of avocado oil in a dry pan over medium-high heat. Fry the rice paper rolls for 2 to 3 minutes per side, until they turn lightly golden brown and crispy.
- Prepare dipping sauce: In a bowl, stir together creamy almond butter, rice vinegar, tamari, honey, sriracha, sesame oil, grated fresh ginger, minced garlic, and enough water to thin the sauce to desired consistency.
- Serve: Serve the crispy ginger chicken rice paper wraps warm with the almond butter dipping sauce for a flavorful and satisfying dish. Enjoy!
Notes
- Double-wrapping the rice paper helps prevent tearing and keeps the filling secure during frying.
- Adjust the amount of sriracha in the dipping sauce to control the spice level to your preference.
- Rice paper wraps soak quickly—avoid over-soaking to prevent them from becoming too fragile.
- Use avocado oil for frying because of its high smoke point and neutral flavor.
- Arrowroot starch acts as a thickener for the sauce; cornstarch can be used as a substitute if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
