Chicken and vegetable rice paper ravioli
Crisp rice paper ravioli filled with chicken and finely grated vegetables, cooked in the air fryer rather than fried. The filling is cooked and cooled before it meets the wrappers, which keeps them intact and lets a single sheet do the job of two.
IZeat scoreHow well this dish keeps hunger away for 2 to 3 hours, for its calories. A big plate, protein and fibre raise it.
out of 100
Ingredients
For the whole dish, 4 servings.
- 500gchicken mince
- 200gcourgettes, finely grated
- 150gcarrots, finely grated
- 150gbutton mushrooms, chopped very fine
- 60gspring onions, sliced
- 30gsoy sauce
- 10gfresh ginger, grated
- 6ggarlic, crushed
- 110grice paper sheets, 11
Every filling ingredient is weighed raw. The rice paper is weighed dry: 110 g is 11 sheets of about 10 g, one sheet per raviole. The grated courgettes are squeezed dry in a clean tea towel and that water is discarded. The eleven ravioli weighed 900 g together, straight out of the air fryer.
Black pepper to taste, and an oil spray for the pan and the ravioli. These are not included in the nutrition figures.
