Creado con IA
Asian Style Crispy Rice Paper Tacos
35 min 372 kcal por ración Media
Ingredientes
4 Raciones
- rice paper sheets8 sheets
- ground chicken300 g
- shredded cabbage1 cup
- carrot, julienned1 medium
- soy sauce2 tablespoons
- sesame oil1 tablespoon
- garlic, minced2 cloves
- ginger, minced1 tablespoon
- vegetable oil2 tablespoons
- green onions, sliced2 pieces
- sriracha sauce1 tablespoon
Preparación
- 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
Add the ground chicken to the skillet and cook, breaking it apart, until fully cooked and no longer pink, about 5-6 minutes.
- 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
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
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
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
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.
