Black Pepper Chicken Spring Rolls + Chili Basil Dumplings Recipes

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Here are two more of the recipes from my Homemade Dim Sum lineup. These were also inspired by some of our favorites from Ping Pong. After a lot of trial and error, I found what I think is a tasty balance for these. These are great as part of your own dim sum spread or as a party appetizer. Enjoy!

Black Pepper Chicken Spring Rolls

Ingredients

• Chicken Breasts (2-3)
• 2 tbsp. Honey
• Black Pepper
• Black Pepper Sauce (found in the ethnic foods aisle)
• Soy Sauce
• Spring Roll Wrappers

Preparing the Filling

1. Cook the chicken breasts all the way through, then mince them.

2. Return the chicken to a frying pan over low heat.

3. Add the honey and stir until the chicen is coated.

4. Add the black pepper sauce to your liking and use the extra black pepper and soy sauce to adjust the seasoning to your taste.

5. Remove from heat, place in a bowl, and set aside.

Assembling the Spring Rolls

1. Thaw the spring roll wrappers according to the package instructions

2. Spoon the filling into the wrappers and roll them being sure to seal all of the edges.

Note: Be sure not to overfill them. If you do, them might burst when you fry them. I overfilled the batch above. They don't look the prettiest, but they are still tasty!

Cooking Instructions

Cook the spring rolls in a deep fryer or in a pot of oil (I recommend using vegetable or canola oil). The oil temperature should be about 350 degrees Fahrenheit. Be careful, the oil will by very hot. Submerge the spring rolls for 60 seconds or until the wrapper is thoroughly cooked. I suggest using a spider or tongs to move the spring rolls into and out of the oil. Place spring rolls on a plate lined with a paper towel to absorb excess oil. Allow to cool to a comfortable temperature and serve with your choice of sauce (my favorite is the chili sauce below!)

Chili Sauce

• Ground Chili Paste
• Brown Sugar
• Sesame Oil

Combine 2 parts chili paste with 1 part brown sugar and 1 part sesame oil. Heat and serve.

Note: These ratios can be adjusted for your desired taste. The chili paste adds heat, the sesame oil thins out the sauce, and the brown sugar balances the heat. I suggest starting and then tasting frequently until you are satisfied with the result.

Chili Basil Dumplings
Ingredients

• Dumpling Wrappers, thawed
• Vermicelli Rice Noodles
• Thai Basil, finely chopped
• Chili Peppers, finely chopped (I use either Thai or Vietnamese Chilis, but you can use whichever you prefer)

Assembly Instructions

1. Prepare the vermicelli according to the package instructions (usually boil for about 3 minutes, then rinse under cold water for 1 minute).

2. Roll out dumpling wrappers slightly with a rolling pin.

3. Fill dumplings with vermicelli, basil, and a sprinkling of chili (adjust these amounts to you taste preference).

4. Fold dumplings, making sure to seal the edges.

Cooking Instructions

Using a griddle pan on medium heat(or a fry pan if you don't have a griddle pan), lightly coat it with oil. Place dumplings on the pan and allow them to cook for about 2 minutes, until cooked and grill marks are appearing, then flip over and repeat for the opposite side. You can also pour a small amount of water onto the pan during the cooking process, which will steam them a bit and keep them from burning.

Once the dumpling wrappers are cooked to your liking, plate and serve with soy sauce.