Healthy Thai basil chicken rice paper dumplings✨ For the Filling:▪️1 lb. Ground Chicken (96% lean, not fat free)▪️2 Cloves Garlic, minced▪️1/2 Cup Basil or Thai Basil, sliced in thin strips▪️1 Tbsp Fresh Ginger, minced▪️2 Scallions, sliced▪️1/2 of a Jalapeño, seeds removed chopped small▪️1 Egg▪️1 Tbsp Soy Sauce▪️1 Tbsp Sesame Oil▪️1 tsp Sugar▪️1/2 tsp Kosher Salt▪️1/4 tsp Pepper▪️ For the Dumplings:▪️13 Sheets Rice Paper▪️2 Tbsp Avocado Oil▪️ For the Nuoc Cham Sauce:▪️1/4 Cup Water▪️1 Tbsp Fish Sauce▪️1 Tbsp Sugar▪️1 Lime, juice▪️1 tsp Chopped Carrot▪️1 Clove Garlic, minced▪️ 🌱Vegan Modification: Sub in cooked maifun rice noodles (chop them up) and/or crumbled firm tofu for ground chicken; sub in soy sauce for fish sauce in the sauce 1️⃣ Preheat the oven to 400F convection (or 425F regular bake). 2️⃣ In a large bowl, mix together the ingredients for the filling. 3️⃣ Fill up a separate large bowl with water and place two damp paper towels on a cutting board. Soak the rice paper one sheet at a time in water for ~15 seconds (don't leave it in too long bc it will continue to soften as you work) and place it on the paper towel lined cutting board. 4️⃣ Cut the rice paper in half down the middle with a knife and separate it into two pieces. Put 1 Tbsp filling in the middle of each piece. Fold the sides of the rice paper over to filling (it will create a triangle shape) then flip the dumpling over and fold the excess rice paper onto the other side. 5️⃣ Drizzle a large nonstick baking sheet with 2 Tbsp avocado oil and add the dumplings. Roll each dumpling in oil on both sides as you place them on the baking sheet. 6️⃣ Convection bake for 13-15 mins until the bottoms of the dumplings are golden brown and chicken reaches 165F, then broil 2-3 mins until tops of the dumplings are golden brown (watch closely while you broil because the dumplings can burn easily). 7️⃣ Mix together the ingredients for the sauce and serve it with the dumplings. Enjoy! ⏲ 45 minute prep time + 15 minute cook time Recipe makes 25 rice paper dumplings
