Crispy Jidori Chicken Roll Recipe

Time1h

Serves4

Rice Paper, Black Mushrooms, Jicama, Vermicelli, Lemon Chili Oil

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Ingredients

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1
Cook the Chicken
In a skillet over medium heat, cook the Jidori chicken breast for about 6-8 minutes on each side or until fully cooked. Let it rest, then shred into bite-sized pieces.
2
Prepare the Black Mushrooms
Soak the black mushrooms in warm water for about 20 minutes until rehydrated. Drain, remove stems, and slice into thin strips.
3
Cook the Vermicelli Noodles
Boil water in a pot, add the vermicelli noodles, and cook for 3-5 minutes until soft. Drain and rinse under cold water to stop cooking.
4
Prepare Jicama
Peel and julienne the jicama into thin matchstick-like strips.

5
Combine Ingredients
In a small bowl, mix the olive oil, lemon zest, red chili flakes, and salt. Stir well and set aside to allow the flavors to meld.

6
Soften Rice Paper
Fill a large bowl with warm water. Dip one rice paper sheet into the water for about 10-15 seconds until pliable, then lay it flat on a clean surface.
7
Fill the Roll
In the center of the rice paper, place a small amount of shredded chicken, black mushrooms, jicama, and vermicelli noodles.
8
Roll the Rice Paper
Fold the sides of the rice paper over the filling, then roll from the bottom to the top tightly. Repeat with remaining ingredients.

9
Serve with Lemon Chili Oil
Place the crispy Jidori chicken rolls on a serving platter and drizzle or serve the lemon chili oil on the side for dipping.