Crispy Chicken Rice Paper Rolls

Ingredients

• 1 lb ground chicken
• 1 cup carrots (shredded)
• 3 green onions (finely chopped)
• 1 tsp chicken bouillon powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.5 tsp salt (adjust to taste)
• 0.5 tsp black pepper
• 1 tsp sesame oil
• 1 egg (large)
• 1 tbsp chili garlic oil
• rice paper wrappers (as needed for rolling)
• oil spray

Steps

1. 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.

2. 2

   Mix the ingredients until well combined.

3. 3

   Transfer the mixture to a large zip-top bag or piping bag. Snip off one corner to make piping the filling quick and easy.

4. 4

   Dip a rice paper wrapper in water for 5–10 seconds until just pliable. Lay it on a clean surface.

5. 5

   Pipe a strip of the chicken mixture near the bottom of the wrapper. Fold in the sides, then roll tightly like an egg roll.

6. 6

   Repeat the rolling process with the remaining filling and wrappers.

7. 7

   Cut the rolls into 4–5 bite-sized pieces.

8. 8

   Lightly spray the rolls with oil.

9. 9

   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).

10. 10

    Let cool for 2–3 minutes before serving.

11. 11

    Enjoy with soy chili sauce, sweet chili sauce, spicy mayo, or your favorite dipping sauce.

Notes

These freeze well before cooking—air fry straight from frozen, adding about 4–6 extra minutes to the cooking time. Serve with a homemade soy chili dipping sauce for the ultimate bite.

Nutrition per serving

• appetizer
• snack
• air-fried
• chicken
• crispy
• gluten-free
• Asian-inspired