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Crispy Chicken Rice Paper Rolls
Tentempié

Crispy Chicken Rice Paper Rolls

55 minPara 16Nutri-Score C€€
de @ayline.ea23 importaciones0 veces cocinadas
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Ingredientes

16 personas
  • chicken breasts (boiled and shredded)Carne400 g
  • fresh dill (chopped)Frutas y verduras30 g
  • fresh parsley (chopped)Frutas y verduras30 g
  • yellow bell pepper (diced)Frutas y verduras1 pieza
  • red bell pepper (diced)Frutas y verduras1 pieza
  • corn (drained)Frutas y verduras100 g
  • grated cheese (grated)Lácteos80 g
  • red onion (finely chopped)Frutas y verduras1 pieza
  • mayonnaiseDespensa45 ml
  • vegetable oil (for cooking and frying)Despensa60 ml
  • paprikaEspecias7 g
  • garlic powderEspecias3 g
  • chili powderEspecias2 g
  • saltEspecias5 g
  • black pepper (ground)Especias2 g
  • rice paper sheetsDespensa16 piezas

por ración

Nutrición

112kcal

Carbohidratos
8 g
Proteínas
7 g
Grasas
6 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Sartén
  • Bol

paso a paso

Preparación

  1. Boil and shred the chicken

    • Bring water to a boil in a pot and cook the chicken breasts for 15–20 minutes until cooked through.
    • Drain and shred the chicken with two forks.
    Paso 1

  2. Cook the bell peppers

    • Heat a little vegetable oil in a frying pan.
    • Cook the diced yellow and red bell peppers until soft.
    Paso 2

  3. Make the filling

    • In a large bowl, combine the shredded chicken, cooked peppers, corn, red onion, dill, parsley, grated cheese and mayonnaise.
    • Add the paprika, garlic powder, chili powder, salt and black pepper.
    • Mix everything well until evenly combined.
    Paso 3

  4. Soak the rice paper

    • Soak each rice paper sheet in warm water until soft and pliable.
    • Place a sheet on a clean surface and add a portion of filling.
    • Roll tightly, folding in the sides as you go.
    Paso 4

  5. Pan-fry the rolls

    • Heat a little vegetable oil in the frying pan.
    • Fry the rolls until golden and crispy on both sides.
    Paso 5

  6. Slice and serve

    • Slice the rolls and serve warm.
    Paso 6
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