Crispy Roll (4) (gf) Recipe
Fried crispy rice paper rolls filled with minced chicken, onion, vermicelli & carrots. Served with sweet chili sauce.
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Ingredients
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Filling
Wrappers
Frying
Dipping Sauce
Method
Preparation
- 1
Soak Vermicelli Noodles
Place the vermicelli noodles in a bowl and cover with hot water. Let them soak for about 10 minutes until soft. Drain and cut into small pieces.
- 2
Prepare Filling
In a large mixing bowl, combine the minced chicken, chopped onion, soaked vermicelli noodles, grated carrot, minced garlic, soy sauce, salt, and black pepper. Mix thoroughly to ensure all ingredients are well combined.
Rolling
- 3
Prepare Rice Paper
Fill a large shallow dish with warm water. Dip one rice paper sheet into the water for about 10-15 seconds until it becomes soft and pliable.
- 4
Fill and Roll
Place about 2 tablespoons of the filling mixture in the center of the softened rice paper. Fold the sides over the filling and roll tightly from the bottom up to form a roll. Repeat with the remaining rice paper sheets and filling.
Cooking
- 5
Heat Oil
In a deep frying pan or wok, heat the vegetable oil over medium-high heat until it reaches about 180°C (350°F).
- 6
Fry Rolls
Carefully add the rolled rice paper rolls into the hot oil, frying in batches if necessary. Fry for about 3-4 minutes on each side or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and drain on paper towels.
Serving
- 7
Serve
Arrange the crispy rolls on a serving plate and serve hot with sweet chili sauce on the side for dipping.