• 1 lb ground chicken (96% lean)
• 8 oz peeled and deveined shrimp, diced
• ½ cup red cabbage, finely chopped
• ½ cup carrot, finely chopped
• 3 scallions, sliced
• 2 tbsp fresh ginger, minced
• 2 garlic cloves, minced
• 1 small shallot (minced) I added this in addition to Max's recipe
• 3 tbsp cilantro, minced
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 1½ tsp kosher salt
• ½ tsp pepper
• 1 egg
• 20 rice paper sheets
• 3 tbsp avocado oil

Dipping Sauce:

• ¼ cup warm water
• 1 tbsp fish sauce
• 1 tbsp sugar (I used 1 tsp honey instead)
• 1 tbsp fresh lime juice
• 1 tbsp carrot, finely chopped
• 1 tbsp cilantro, finely chopped

1. Combine all filling ingredients in a bowl.
2. Mix dipping sauce ingredients until sugar dissolves (or use honey); set aside.
3. Fill a dish with warm water.
4. Soak a rice paper sheet for 10-15 seconds, then place on a damp surface.
5. Halve the sheet, add a heaping tablespoon of filling, and fold into a triangle.
6. Heat 1 tbsp avocado oil in a nonstick skillet over medium heat.
7. Cook dumplings in batches until golden and internal temperature reaches 165°F, about 4-6 minutes per side.
8. Serve with the dipping sauce and enjoy!

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Thanks, Max and Max’s mom! We absolutely loved them—so delicious!