Chicken & Vegetable Spring Rolls (Crispy, No Deep Fry)
Like a Chinese restaurant but without the heavy frying! Rice paper rolls puffed and crisped by hot air in 15 minutes, enclosing a tender heart of vegetables and chicken.
Chicken & Vegetable Spring Rolls (Crispy, No Deep Fry)
Like a Chinese restaurant but without the heavy frying! Rice paper rolls puffed and crisped by hot air in 15 minutes, enclosing a tender heart of vegetables and chicken.
Ingredients
- 12 rice paper sheets
- 5.3 oz chicken breast, diced or ground
- 5.3 oz mixed vegetables (carrot, cabbage, leek), julienned
- 1.8 oz rice vermicelli, softened and chopped
- 2 tablespoons soy sauce
- Vegetable oil, for cooking and brushing
Instructions
Heat one tablespoon of oil in a wok or skillet over high heat. Stir-fry the chicken until opaque, add the julienned vegetables and soy sauce, and cook for 5 minutes. Remove from heat, incorporate the vermicelli, and allow the filling to cool completely.
Briefly immerse one rice paper sheet in warm water to soften. Place it flat on a clean kitchen towel.
Place approximately two tablespoons of filling in the center. Fold the right and left sides inward over the filling, then roll tightly from the bottom up to form a cylinder.
Brush the spring rolls thoroughly with oil. Arrange them in a single layer in the cooking basket, ensuring they do not touch.
Cook at 355°F for 15-18 minutes, turning halfway through, until golden brown and crisp.
Nutrition Facts
Amount per 1 servingChef's Tip
"When using rice paper, generously oil both the cooking basket and the spring rolls to prevent sticking and tearing."