Crispy Vietnamese Lemongrass Chicken Rice Paper Dumplings with Basil-Lime Yogurt Dip

Ingredients

• 1 pound chicken breast, thinly sliced
• 2 tablespoons lemongrass, minced
• 1 tablespoon olive oil
• 1 cup carrot, grated
• 1 cup red bell pepper, finely diced
• 1 cup green onions, sliced
• 12 sheets rice paper
• 1 tablespoon fish sauce
• 1 tablespoon lime juice, freshly squeezed
• 1 cup fresh cilantro, chopped

• 1 cup Greek yogurt
• 1 cup fresh basil, chopped
• 1 tablespoon lime juice, freshly squeezed
• 1 teaspoon honey
• 1 teaspoon salt

Method

1. 01
   In a large skillet over medium heat, add olive oil and sauté the lemongrass until fragrant, about 2 minutes.
2. 02
   Add the chicken slices to the skillet and cook until browned and cooked through, about 5-7 minutes.
3. 03
   Stir in grated carrot, red bell pepper, green onions, fish sauce, lime juice, and cilantro. Cook for an additional 2-3 minutes until vegetables are slightly softened. Remove from heat and let cool slightly.
4. 04
   Preheat air fryer to 375°F (190°C).
5. 05
   Soak one sheet of rice paper in warm water until soft and pliable, about 10-15 seconds. Remove and place on a damp kitchen towel.
6. 06
   Place a spoonful of the chicken mixture onto the center of the rice paper. Fold the sides over the filling and roll it tightly to form a dumpling. Repeat with remaining rice paper and filling.
7. 07
   Place dumplings in a single layer in the air fryer basket, ensuring they do not touch. Air fry for 8-10 minutes until crispy and golden brown.
8. 08
   For the dip, mix Greek yogurt, basil, lime juice, honey, and salt in a small bowl until well combined.
9. 09
   Serve the crispy dumplings hot with the basil-lime yogurt dip on the side.