Asian Style Crispy Rice Paper Tacos

Instructions

1. 1

   In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the minced garlic and ginger, sauté for 30 seconds until fragrant.

2. 2

   Add the ground chicken to the skillet and cook, breaking it apart, until fully cooked and no longer pink, about 5-6 minutes.

3. 3

   Stir in the soy sauce and sesame oil, mixing well to coat the chicken. Add the shredded cabbage and julienned carrot, and cook for another 2-3 minutes until the vegetables are slightly softened. Remove from heat and set aside.

4. 4

   Fill a large shallow dish with warm water. Dip one rice paper sheet into the water for about 10-15 seconds until just softened. Carefully remove and place on a clean, damp kitchen towel.

5. 5

   Spoon a portion of the chicken and vegetable filling onto the lower third of the rice paper. Fold the sides over the filling and roll up tightly to form a taco shape. Repeat with the remaining rice paper sheets and filling.

6. 6

   Heat the remaining 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Place the filled rice paper tacos seam side down and cook for 2-3 minutes per side, or until crispy and golden brown.

7. 7

   Remove the crispy tacos from the skillet and drain on paper towels if needed. Drizzle with sriracha sauce and garnish with sliced green onions before serving.

8. 8

   Serve immediately while hot and crispy. Enjoy your Asian Style Crispy Rice Paper Tacos!