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Crispy Chicken Rice Paper Rolls
Snack

Crispy Chicken Rice Paper Rolls

55 minServes 16Nutri-Score C€€
from @ayline.ea23 imports0 cooked
Adapt this recipe

what you need

Ingredients

16 people
  • chicken breasts (boiled and shredded)Meat400 g
  • fresh dill (chopped)Produce30 g
  • fresh parsley (chopped)Produce30 g
  • yellow bell pepper (diced)Produce1 piece
  • red bell pepper (diced)Produce1 piece
  • corn (drained)Produce100 g
  • grated cheese (grated)Dairy80 g
  • red onion (finely chopped)Produce1 piece
  • mayonnaisePantry45 ml
  • vegetable oil (for cooking and frying)Pantry60 ml
  • paprikaSpices7 g
  • garlic powderSpices3 g
  • chili powderSpices2 g
  • saltSpices5 g
  • black pepper (ground)Spices2 g
  • rice paper sheetsPantry16 pieces

per serving

Nutrition

112kcal

Carbs
8 g
Proteins
7 g
Fat
6 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Mixing bowl

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 5

  6. Slice and serve

    • Slice the rolls and serve warm.
    Step 6
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