Crispy Chicken Rice Paper Rolls
Crispy Chicken Rice Paper Rolls
Ingredients
- 1 lb ground chicken
- 1 cup shredded carrots
- 3 green onions, finely chopped
- 1 teaspoon chicken bouillon powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1 teaspoon sesame oil
- 1 large egg
- 1 tablespoon chili garlic oil
- 1 package rice paper wrappers, as needed
- 1 can oil spray, as needed
Instructions
- 1
In a large bowl, combine the ground chicken, shredded carrots, green onions, chicken bouillon powder, garlic powder, onion powder, salt, black pepper, sesame oil, egg, and chili garlic oil. Mix until well combined.
⏱️ 5 min
- 2
Transfer the mixture to a large zip-top bag or piping bag. Snip off one corner to make piping the filling quick and easy.
⏱️ 2 min
- 3
Dip a rice paper wrapper in water for 5–10 seconds until just pliable. Lay it on a clean surface.
⏱️ 1 min
- 4
Pipe a strip of the chicken mixture near the bottom of the wrapper. Fold in the sides, then roll tightly like an egg roll.
⏱️ 2 min
- 5
Repeat with the remaining filling and wrappers until all the mixture is used.
⏱️ 10 min
- 6
Cut the rolls into 4–5 bite-sized pieces.
⏱️ 3 min
- 7
Lightly spray the rolls with oil.
⏱️ 1 min
- 8
Air fry at 390°F (200°C) for 12–15 minutes, flipping halfway through and spraying lightly with oil again if needed, until the wrappers are crispy and the chicken reaches an internal temperature of 165°F (74°C).
⏱️ 15 min•🌡️ 390
- 9
Let cool for 2–3 minutes before serving. Enjoy with soy chili sauce, sweet chili sauce, spicy mayo, or your favorite dipping sauce.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Rice Paper Rolls
- 1 lb ground chicken
- 1 cup shredded carrots
- 3 green onions, finely chopped
- 1 teaspoon chicken bouillon powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1 teaspoon sesame oil
- 1 large egg
- 1 tablespoon chili garlic oil
- 1 package rice paper wrappers, as needed
- 1 can oil spray, as needed
Instructions
- 1
In a large bowl, combine the ground chicken, shredded carrots, green onions, chicken bouillon powder, garlic powder, onion powder, salt, black pepper, sesame oil, egg, and chili garlic oil. Mix until well combined.
⏱️ 5 min - 2
Transfer the mixture to a large zip-top bag or piping bag. Snip off one corner to make piping the filling quick and easy.
⏱️ 2 min - 3
Dip a rice paper wrapper in water for 5–10 seconds until just pliable. Lay it on a clean surface.
⏱️ 1 min - 4
Pipe a strip of the chicken mixture near the bottom of the wrapper. Fold in the sides, then roll tightly like an egg roll.
⏱️ 2 min - 5
Repeat with the remaining filling and wrappers until all the mixture is used.
⏱️ 10 min - 6
Cut the rolls into 4–5 bite-sized pieces.
⏱️ 3 min - 7
Lightly spray the rolls with oil.
⏱️ 1 min - 8
Air fry at 390°F (200°C) for 12–15 minutes, flipping halfway through and spraying lightly with oil again if needed, until the wrappers are crispy and the chicken reaches an internal temperature of 165°F (74°C).
⏱️ 15 min•🌡️ 390 - 9
Let cool for 2–3 minutes before serving. Enjoy with soy chili sauce, sweet chili sauce, spicy mayo, or your favorite dipping sauce.
⏱️ 3 min