# What You'll Need:
→ Filling
01 - 9 oz ground chicken
02 - 1 medium carrot, finely shredded
03 - 1 small zucchini, finely shredded
04 - 2 spring onions, finely chopped
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
07 - 2 tablespoons soy sauce
08 - 1 tablespoon sesame oil
09 - 1 teaspoon cornstarch
10 - ½ teaspoon ground white pepper
11 - ½ teaspoon salt
→ Wrapping and Frying
12 - 20 rice paper wrappers, 8.5 inch diameter
13 - 2 tablespoons vegetable oil for frying
→ Dipping Sauce
14 - 2 tablespoons soy sauce
15 - 1 tablespoon rice vinegar
16 - 1 teaspoon honey or maple syrup
17 - ½ teaspoon chili flakes, optional
# How to Make It:
01 - In a large bowl, combine ground chicken, shredded carrot, shredded zucchini, chopped spring onions, minced garlic, grated ginger, soy sauce, sesame oil, cornstarch, white pepper, and salt. Mix thoroughly until all ingredients are evenly incorporated.
02 - Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for 10 to 15 seconds until it becomes pliable and soft. Transfer the softened wrapper to a clean, damp kitchen towel.
03 - Place 1 heaping tablespoon of filling in the center of each hydrated wrapper. Fold the bottom edge up over the filling, fold in both side edges, and roll tightly to seal completely. Repeat with all remaining filling and wrappers.
04 - Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Arrange dumplings seam-side down without crowding the pan. Fry for 2 to 3 minutes per side, adding additional oil as needed, until golden and crispy on all surfaces and the filling is cooked through.
05 - Remove cooked dumplings and drain briefly on paper towels. Repeat the frying process with remaining dumplings in batches until all are cooked.
06 - In a small bowl, whisk together soy sauce, rice vinegar, honey, and chili flakes until well combined.
07 - Serve the dumpling bites while hot alongside the dipping sauce for immediate enjoyment.
