Crispy Rolls (4) Recipe

Prepare vermicelli: soak or cook according to package instructions until tender, drain well and chop loosely so strands are shorter (about 1/2 cup cooked).

In a skillet over medium heat, add 1 tsp neutral oil. Add minced garlic and sauté 15–30 seconds until fragrant. Add diced onion and cook 2–3 minutes until translucent.

Add shredded cooked chicken, cooked vermicelli, julienned carrot and sliced scallion to the skillet. Stir to combine and warm through about 1–2 minutes.

Season the filling with 1 tbsp soy sauce, 1/2 tsp fish sauce, 1/2 tsp sesame oil and 1/4 tsp pepper. Taste and adjust saltiness—add a little extra soy or fish sauce if needed. Remove from heat and let filling cool to warm (not piping hot) before wrapping.

Set up an assembly station: a large shallow pan or pie plate with warm water to soften rice papers, a clean work surface, a plate for assembled rolls and a small bowl of water to wet hands.

Dip one rice paper wrapper into warm water for 8–12 seconds until pliable but still slightly firm (it will continue to soften on the work surface). Lay it flat on the work surface.

Place about 1/4 cup of the cooled filling slightly below center of the wrapper in a horizontal line. Do not overfill—you want to be able to roll tightly.

Fold the bottom edge of the wrapper over the filling, tuck in sides, then roll up tightly to close, like a burrito. Repeat with remaining wrappers and filling to make 4 rolls. If you end up with 4 rolls and the menu item is two rolls cut in half (4 pcs) you can make 2 rolls and cut each in half—this recipe makes 4 full rolls; to match the menu make 2 and cut in half. (For this recipe we assemble 4 full rolls.)

Make a thin batter to help create extra crispness: whisk 1/2 cup all-purpose flour, 1/4 tsp salt and 1/2 cup cold water until smooth. Batter should be the consistency of heavy cream; add a tablespoon more water if too thick.

Heat a deep skillet or pot with about 1 to 1 1/2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C) or a small piece of batter sizzles and rises immediately.

Working in batches if needed, lightly dip each assembled rice roll into the batter so it gets a thin, even coating. Allow excess batter to drip off briefly (1–2 seconds).

Carefully lower coated rolls into hot oil. Fry, turning occasionally, until golden brown and crisp, about 2–3 minutes per side (4–6 minutes total). Keep an eye on the temperature; reduce heat slightly if browning too quickly.

Use a slotted spoon to transfer fried rolls to a wire rack or paper towel-lined plate to drain. Let rest 1–2 minutes to firm up and cool slightly before cutting.

For the menu presentation (4 pcs per order): if you made 2 full rolls, cut each roll in half on the diagonal to yield 4 pieces. If you made 4 full rolls, serve 2 cut in half or serve 4 as individual rolls according to your portioning plan.

Arrange 4 pieces on a plate and serve immediately with 1/2 cup sweet Thai chili sauce for dipping and optional lime wedges on the side.