Chicken Rice Paper Rolls
If you’re looking for a simple, satisfying recipe that delivers plenty of flavor. These Chicken Rice Paper Rolls are worth adding to your weekly rotation. Filled with savory ground chicken, fresh scallions, and carrots. They’re light and easy to make at home.
Unlike traditional spring rolls that require deep frying, these rice paper rolls are pan-fried until golden and crisp. The result is a little crunchy exterior that gives way to a flavorful filling packed with tender chicken and vegetables.
One of my favorite things about this recipe is that the filling comes together quickly in a skillet. Ground chicken is stir-fried with carrots and scallions until everything is cooked through and fragrant.
To assemble, simply soften rice paper sheets in water, fill them with the chicken mixture, and roll them up tightly. Once they hit the pan, the rice paper transforms into a crispy, crackly shell that rivals any takeout appetizer.
These rolls are incredibly versatile. Serve them as an appetizer, a light lunch, or a protein-packed snack. They’re delicious on their own but it also pairs with a dipping sauce like sweet chili sauce.
Why You’ll Love These Rice Paper Rolls
- A little crispy and golden without deep frying
- Made with simple, affordable ingredients
- Packed with protein and vegetables
- Great for appetizer or a protein-packed snack
Tips for Success
- Let the filling cool slightly before wrapping to prevent the rice paper from becoming too soft.
- Don’t over soak the rice paper, a quick dip in water is enough.
- Leave a little space between rolls in the pan so they don’t stick to each other.
- Cook over medium heat to achieve a golden exterior without burning.
Chicken Rice Paper Rolls
3
servings10
minutes40
minutesIngredients
1 lb ground chicken
1/2 tsp salt
1/2 tsp black pepper
6 garlic cloves (minced)
2 tbsp soy sauce
2 shredded carrots
5-6 scallions (chopped)
10-12 rice paper sheets
- For Sauce
2 tbsp fish sauce
2 tbsp lime juice
2 tbsp water
2 tsp sugar
1 tbsp chopped scallions
1 tbsp chopped cilantro
Directions
- Add olive oil in a pan. Once hot, add ground chicken and season with salt and black pepper. Let it sear on one side for a little bit and flip it over and cook until almost done.
- Add minced garlic, soy sauce, chopped scallions and shredded carrots.
- Stir fry for a few minutes. Take off the heat and set aside.
- In the mean time, prepare dipping sauce by combining fish sauce, lime juice, sugar, chopped scallions and cilantro. Mix well and adjust sugar according to your liking.
- To assemble, soak rice paper in water for about 10-20 seconds. Put on a cutting board or plate and let it soften a little bit.
- Add 2-3 tbsp of cooked ground chicken filling.
- Take the bottom corner nearest you and fold it up over the filling. Fold the left and right sides inward. Continue rolling upwards tightly to form a spring roll (cylinder shape).
- In the pan, add about 1 tbsp olive oil. Once hot, pan fry spring rolls for about 3-5 minutes on each side until a little crispy.
- Take off heat and enjoy on its own or with dipping sauce.
Notes
- The texture is not that crispy like a traditional deep fried spring roll. This rice paper spring rolls are a little crispy and chewy.
- These rice paper rolls are delicious on their own but it also pairs with a dipping sauce like sweet chili sauce.