Crispy Vietnamese Spring Roll Dumplings
Ultimate Fridge Clean-Out Recipe! How to Make Delicious Vietnamese Spring Roll Dumplings
Do you have a bounty of vegetables at home and aren’t sure how to use them up? With just rice paper, you can create a delightful dish filled with fresh vegetables and lean chicken breast – Vietnamese Spring Roll Dumplings! Discover how to make these crispy on the outside, juicy on the inside dumplings right now!
Dumpling Ingredients- Rice paper wrappers: About 10-12 sheets (adjust based on dumpling size)
- Zucchini: 1/2 medium (approx. 100g)
- Carrot: 1/3 medium (approx. 50g)
- Eggs: 2 large
- Chicken breast: 1 piece (approx. 100g, smoked or raw)
- Coarse salt: 1/2 Tbsp (for salting zucchini)
- Salt: 1 tsp (for seasoning)
- Oyster sauce: 1 Tbsp
Cooking Instructions
Step 1
First, prepare half a medium zucchini. Wash it thoroughly, trim the ends, and thinly julienne it. In a bowl, combine the julienned zucchini with 1/2 Tbsp of coarse salt and gently toss to coat. This step helps to draw out excess moisture, preventing the dumpling filling from becoming soggy. Let it sit for about 10 minutes until the zucchini wilts.
Step 2
After about 10 minutes, you’ll notice water has formed and the zucchini has softened. Squeeze out as much water as possible from the zucchini using your hands. Place the squeezed zucchini in a separate bowl.
Step 3
Next, prepare the chicken breast. If you have smoked chicken breast, simply open the package and shred it along the grain into bite-sized pieces. If using raw chicken breast, cut it into manageable pieces and lightly season with salt and pepper. Heat a tablespoon of cooking oil in a pan over medium heat, and sauté the chicken until it’s no longer pink. Once cooked, remove from the pan, let it cool slightly, and then shred it.
Step 4
Peel and thinly julienne one-third of a carrot, similar in thickness to the zucchini. Heat about 1 Tbsp of cooking oil in a pan over medium-high heat. Add the julienned carrots and stir-fry quickly until they are slightly softened. Be careful not to overcook them, as they can become mushy.
Step 5
Transfer the sautéed carrots to the bowl with the zucchini. In the same pan, add a little more oil if needed and briefly sauté the squeezed zucchini. Zucchini cooks very quickly, so avoid overcooking. Combine the sautéed carrots and zucchini in a large bowl.
Step 6
Crack two eggs into a separate bowl and whisk them well. Heat 1 Tbsp of cooking oil in the pan and pour in the whisked eggs. Scramble the eggs, breaking them up into small pieces with chopsticks or a spatula as they cook.
Step 7
Add the scrambled eggs to the bowl containing the carrots, zucchini, and shredded chicken breast. Gently mix all the ingredients together. Lightly sauté this mixture in the pan for a minute to allow the flavors to meld.
Step 8
Finally, add 1 Tbsp of oyster sauce and 1 tsp of salt to the filling. Stir well to ensure everything is evenly combined. Taste and adjust seasoning with more salt if needed. This creates the delicious filling for your Vietnamese Spring Roll Dumplings. Let the filling cool down slightly.
Step 9
Prepare a shallow dish of warm water. Dip one rice paper wrapper into the warm water for about 10-20 seconds, or until it becomes pliable but not fully softened – you want it slightly underdone so it doesn’t tear easily. Carefully lay the softened wrapper flat on a clean work surface, like a cutting board or plate.
Step 10
Place a portion of the prepared filling in the center of the rice paper wrapper. Be careful not to overfill, as this can cause the wrapper to break. Fold the bottom edge of the wrapper up to cover the filling, then fold in the sides, and finally roll it up tightly from the bottom to form a dumpling shape.
Step 11
Now it’s time to fry the dumplings to a crispy perfection! Pour a generous amount of cooking oil into a pan and heat it over medium heat. Place the formed dumplings in the hot oil, ensuring they have enough space between them so they don’t stick together. Fry them, turning occasionally, until they are golden brown and crispy on all sides, about 3-4 minutes per side.
Step 12
Once golden and crispy, remove the dumplings from the oil and place them on a plate lined with paper towels to drain excess grease. Serve hot with a sweet chili sauce or peanut dipping sauce for an even more delightful taste. These are perfect as a special snack or a unique side dish for the whole family!
