CRISPY ORANGE CHICKEN RICE DUMPLING

Squeeze juice from half an orange and set aside.
Peel the other orange and take out the orange flesh.
Cut the garlic into puree, peel and shred the carrots, and dice the green onions.
Heat a wok over medium-high heat, add 1 tablespoon of oil, and stir-fry the minced meat until its colour starts to change, add minced garlic and 2 teaspoons of soy sauce and stir-fry.
Add carrots and stir-fry until soft. Add the orange flesh, 2/3 green onion and black pepper and stir-fry until meat is fully cooked. Turn off heat and let cool.
Mix the sauce ingredients and the remaining green onions evenly.
Soak the rice paper in a dish filled with water. Place it on a cutting board soaked in water. After it softens slightly, add the ingredients and wrap it up.
Wrap an extra layer of rice paper to form rice paper dumplings.
Heat a wok over high heat, add oil, add rice paper dumplings, and fry until both sides are golden and crispy.
Serve hot with sauce.

Tips:
• The ingredients should be cooled before wrapping them in rice paper, because the heat of the ingredients will make the rice paper very soft and difficult to wrap well
• Rice paper rolls easier when placed on a wet cutting board
• You need to leave a little space when placing the rice paper dumplings in the wok to prevent them from sticking together when frying
• In addition to chicken, the ingredients can be freely mixed with other minced meat, shrimp, tofu, cucumber, cheese and other ingredients

Ingredients