# 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 inches 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 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 fully incorporated.
02 - Fill a large shallow dish with warm water. Dip one rice paper wrapper in the water for 10-15 seconds until pliable, then transfer to a clean, 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 enclose 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, adding additional oil as needed, until golden and crisp with cooked-through filling.
05 - Remove cooked dumplings and drain briefly on paper towels. 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 warm dumpling bites on a serving platter with dipping sauce alongside.
