Mix the chicken filling

• In a bowl, combine the chicken mince, red curry paste, soy sauce, honey, lime juice, ginger, garlic and chives.
• Mix until well combined.

Soften the rice paper

• Fill a shallow bowl with warm water.
• Dip one rice paper wrapper into the water until just softened.

Fill and roll the wrappers

• Spoon a log of the chicken mixture along the bottom third of the wrapper.
• Fold in the sides and roll tightly into a sausage shape.
• Repeat with the remaining wrappers and filling.

Cut into bites

• Using kitchen scissors, snip each roll into bite-sized pieces.

Air fry until crispy

• Arrange the pieces in a single layer in the air fryer basket.
• Spray generously with oil.
• Air fry at 200°C, turning halfway, until the chicken is cooked through and the rice paper is golden and crispy.

Make the dipping sauce

• Whisk together the Kewpie mayonnaise, red curry paste, lime juice, honey, soy sauce and rice wine vinegar until smooth.

Serve

• Top the crispy chicken bites with chopped coriander and chilli crisp.
• Serve with the dipping sauce.