Rice paper dumplings with sweet ginger dipping sauce
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 240.9
- Total Fat: 4.8 g
- Cholesterol: 23.5 mg
- Sodium: 651.4 mg
- Total Carbs: 38.8 g
- Dietary Fiber: 2.0 g
- Protein: 11.5 g
View full nutritional breakdown of Rice paper dumplings with sweet ginger dipping sauce calories by ingredient
Introduction
This is one of my favourite recipes when I feel the need to cheat on my reduced calorie diet without actually cheating. This is one of my favourite recipes when I feel the need to cheat on my reduced calorie diet without actually cheating.Number of Servings: 1
Ingredients
-
For single serving of 12 pieces
- 3 sheets of 8 inch rice paper
- 4 ounces boneless, skinless chicken breast
- 4 medium mushrooms
- 1/4 medium onion (or shallot)
- 3 second spray of pam or similar spray oil
- black pepper to taste
Dipping sauce
- 1 tablespoon soya sauce
- 1 tablespoon honey
- 3/4 tablespoon apple cider vinegar
- 1/4 teaspoon fresh grated ginger
- 1/4 teaspoon minced garlic
Tips
- This is just a base recipe. Any of the ingredients can be switched out to your taste. This is fun to experiment with.
Directions
- Finely chop all ingredients and sauté in hot oiled fry pan. Stir constantly until chicken is done. Remove pan from heat.
- Pour about 3" of hot tap water into a wide bowl and soak first rice paper sheet until soft. Remove rice paper from the water, set on a cutting board and cut into 4 equal wedges.
- Place a heaping teaspoon of chicken mixture into the middle of a rice paper wedge. Assuming the pointed corner is the top, fold the bottom over the mixture, then fold over the sides, and lastly fold the pointed corner over the mixture. Try to keep the paper smooth and snug. I find placing a tablespoon size measuring spoon under the paper helps keep everything together.
- Serve with the dipping sauce included.
Serving Size: makes 12 pieces
- Pour about 3" of hot tap water into a wide bowl and soak first rice paper sheet until soft. Remove rice paper from the water, set on a cutting board and cut into 4 equal wedges.
- Place a heaping teaspoon of chicken mixture into the middle of a rice paper wedge. Assuming the pointed corner is the top, fold the bottom over the mixture, then fold over the sides, and lastly fold the pointed corner over the mixture. Try to keep the paper smooth and snug. I find placing a tablespoon size measuring spoon under the paper helps keep everything together.
- Serve with the dipping sauce included.
Serving Size: makes 12 pieces