# 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
→ Dipping Sauce
14 - 2 tablespoons soy sauce
15 - 1 tablespoon rice vinegar
16 - 1 teaspoon honey or maple syrup
17 - ½ teaspoon chili flakes
# How to Make It:
01 - Combine ground chicken, shredded carrot, shredded zucchini, chopped spring onions, minced garlic, grated ginger, soy sauce, sesame oil, cornstarch, white pepper, and salt in a large bowl. Mix thoroughly until all ingredients are evenly incorporated.
02 - Fill a shallow dish with warm water. Dip each rice paper wrapper into the water for 10-15 seconds until pliable, then transfer to a damp kitchen towel.
03 - Place 1 heaping tablespoon of filling in the center of each softened wrapper. Fold the bottom edge up over the filling, fold in the sides, and roll tightly to seal completely. Repeat with 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 overcrowding. Fry 2-3 minutes per side until golden and crisp, adding additional oil as needed. Cook until filling is heated through.
05 - Transfer cooked dumplings to paper towels to drain excess oil. Repeat frying process with remaining dumplings in batches.
06 - Whisk together soy sauce, rice vinegar, honey, and chili flakes in a small bowl until combined.
07 - Arrange dumpling bites on a serving plate while hot and serve with dipping sauce on the side.
