Crispy Chicken Rice Paper Rolls (Print Version)

Air-fried chicken rice paper rolls with a juicy savory filling, crackly wrappers, and a quick soy chili dipping sauce.

# Ingredients:

For the chicken filling

01 - 1 lb (450 g) ground chicken
02 - 1 cup (100 g) finely shredded carrot
03 - 4 green onions, thinly sliced
04 - 1 large egg
05 - 1 teaspoon gluten-free chicken bouillon powder
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1/2 teaspoon fine salt
09 - 1/2 teaspoon black pepper
10 - 1 teaspoon toasted sesame oil
11 - 1 tablespoon chili garlic oil

For wrapping and cooking

12 - 12-14 round rice paper wrappers, 8-9 inches wide
13 - Room-temperature water, for dipping
14 - Oil spray, for the basket and rolls

For the soy chili dip

15 - 3 tablespoons tamari or soy sauce
16 - 1 tablespoon rice vinegar
17 - 1 tablespoon honey or maple syrup
18 - 1 teaspoon chili garlic oil
19 - 1 small garlic clove, finely grated
20 - 1 tablespoon water, plus more to taste

# Instructions:

01 - In a large bowl, combine the ground chicken, carrot, green onions, egg, bouillon powder, garlic powder, onion powder, salt, pepper, sesame oil, and chili garlic oil. Mix until the filling looks sticky and evenly seasoned.
02 - Transfer the filling to a zip-top bag or piping bag. Snip off a 1/2-inch corner so you can pipe a narrow strip onto each wrapper.
03 - Dip one rice paper wrapper in room-temperature water for 5-8 seconds, just until bendable. Lay it on a smooth board and wait a few seconds for it to soften further.
04 - Pipe a thin strip of chicken filling near the lower third of the wrapper. Fold in the sides and roll tightly into a log. Place seam side down and repeat with the remaining filling and wrappers.
05 - Lightly oil kitchen scissors or a sharp knife. Cut each log into 4 bite-sized pieces, wiping the blade if it gets sticky.
06 - Preheat the air fryer to 390°F (200°C). Spray the basket, arrange the pieces in a single layer, and spray the tops. Air fry for 12-15 minutes, flipping halfway, until blistered and crisp and the chicken reaches 165°F (74°C). Cook in batches if needed.
07 - Stir together the tamari, rice vinegar, honey, chili garlic oil, grated garlic, and water. Thin with another splash of water if it tastes too salty.
08 - Let the rolls cool for 2-3 minutes so the crust firms up, then serve hot with the soy chili dip.

# Notes:

01 - Best served hot right after air frying.
02 - Freeze uncooked pieces and air fry from frozen with 4-6 extra minutes.
03 - Use a thermometer to confirm the chicken reaches 165°F.

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