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Crispy Chicken Rice Paper Rolls (Gluten Free)

5 from 1 vote
Crunchy rice paper rolls filled with a delicious chicken and vegetable filling!
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Prep Time:30 minutes
Cook Time:20 minutes
Total Time:50 minutes
Servings: 6 people

Equipment

  • Non-stick frying pan
  • Chef's knife
  • Cutting Board
  • Shallow bowl of water to dip rice paper into
  • Large pot with lid to boil chicken

Ingredients

Chicken Filling

  • 3-4 large Chicken thighs shredded
  • 1/2 small Yellow onion finely diced
  • 3-4 cloves Garic minced
  • 1 piece Ginger 1 inch, peeled and minced
  • 2 large Carrots peeled, thinly sliced (save peels for chicken broth)
  • 1/2 Bell pepper finely sliced
  • 2 stalks Celery finely diced
  • 3-4 tbsp Gluten free soy sauce or tamari sub regular soy sauce
  • Neutral oil for frying
  • 1 tsp Red chili flakes optional
  • Salt and pepper to taste

Rice Paper Rolls

  • 20-30 sheets Rice paper 2 sheets per roll
  • 1 Jalapeño thinly sliced
  • Mint
  • Cilantro

Instructions

  • Fill a large pot up with water. Add carrot peels, excess ginger chunks, garlic cloves, 1 tsp black peppercorns, 3-4 bay leaves, 1/2 onion, salt, and chicken thighs to it. Bring to a boil and cook for 15-20 minutes or until chicken is fully cooked. Once fully cooked, wait for it to cool and shred it. Skip this step if you have pre-made, shredded chicken.
  • Prepare all of your stir fry vegetables. Heat oil up in a spacious pan and start by frying the garlic, onion, and ginger for 2-3 mins on medium heat, stirring frequently.
  • Next, add the sliced carrots and fry for 2 more mins.
  • Mix in the diced celery and sliced bell peppers last and fry for 2-3 more mins.
  • Once the vegetable mixture is golden brown, add in the shredded chicken. Season with salt, pepper, and red chili flakes.
  • Add soy sauce and mix well.
  • Cook for 3-5 more minutes and remove from heat. Allow chicken mixture to cool before making spring rolls.
  • Start forming spring rolls by dipping a rice paper wrapper in lukewarm water for 10-15 seconds.
  • Lay it on a slightly damp cutting board or flat surface. Add about a tablespoon of the chicken mixture close to the bottom half of the wrapper, leaving about an inch of space from the bottom.
  • Add in fresh jalapeño slices, some cilantro, and mint.
  • Roll the bottom part of the rice paper wrapper over the filling. Fold in the left and right side of the wrapper. Then, proceed to roll the bottom part all the way up until you have a roll.
  • If you want to fry the rolls, wet a second piece of rice paper and wrap everything again in a second sheet.
  • Once all of your rolls are ready, heat a neutral oil up in a frying pan to medium high heat. Fry each roll for 2-3 minutes on each side or until golden brown.
  • Serve with your favorite dipping sauce!