Crispy Roll 2pc Recipe

Soak bean thread noodles

Place 0.75 cups bean thread noodles in a heatproof bowl and pour 1 cup hot (not boiling) water over them. Cover and soak 6–8 minutes until pliable but slightly firm. Drain and cut into shorter ~2–3 inch lengths with scissors. Set aside.

Cook minced chicken

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add minced garlic and sauté 20–30 seconds until fragrant. Add 0.5 lb minced chicken, break up with a spatula, and cook 3–4 minutes until no longer pink.

Add vegetables and season

Add 0.5 cups julienned carrot, 0.5 cups trimmed bean sprouts, and whites of the sliced green onions to the skillet. Stir-fry 1–2 minutes to soften slightly but keep some crunch. Stir in drained bean thread noodles and toss to combine. Add 1 tablespoon gluten-free soy sauce, 0.5 teaspoon fish sauce (optional), 0.25 teaspoon white pepper, and 0.25 teaspoon kosher salt. Cook another 30–45 seconds to marry flavors. Remove from heat and stir in 0.25 cups chopped cilantro and the green parts of the green onion. Taste and adjust salt or soy sauce as needed. Let the mixture cool 8–10 minutes until easy to handle.

Prepare wrappers: work with one rice paper at a time. Have a shallow bowl of warm water ready (not hot). Dip one rice paper wrapper into warm water for 2–3 seconds until pliable but not overly soggy—rice paper continues to soften on the work surface. Lay wrapper flat on a clean cutting board or damp towel.

Assemble rolls: place roughly 3 heaping tablespoons of the cooled filling (about 45–50 grams) in an elongated line across the lower third of the wrapper, leaving 1 inch at each side. Do not overfill to allow crisping and even frying. Fold the bottom edge up over the filling, fold both sides in toward the center snugly, then roll tightly to close. Seal the final edge by brushing a little water or a thin smear of oil along the edge and pressing to stick. Repeat to make 4 rolls (you will have 2 finished crispy rolls per serving; recipe makes 4 pieces total).

Optional: For extra-crisp texture, lightly brush each assembled roll with remaining 1 tablespoon vegetable oil.

Heat oil: pour 1 cup neutral frying oil into a medium skillet (cast iron or stainless) to achieve a depth of about 1/4–1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or until a small bread cube sizzles and browns in ~30 seconds. If you don't have a thermometer, test carefully with one end of a bamboo skewer—tiny bubbles should form immediately.

Fry rolls: working in batches (do not crowd), carefully place assembled rolls seam-side down into hot oil. Fry 1.5–2 minutes per side, turning gently with tongs, until golden brown and crisp. Rice paper crisps quickly; watch closely to avoid burning. Total frying time per roll should be ~3–4 minutes.

Drain and keep warm: transfer fried rolls to a wire rack set over a baking sheet or onto paper towels to drain. Keep warm in a low oven (200°F / 95°C) while frying remaining rolls.

Slice and serve: let the rolls rest 1 minute to firm, then slice each roll in half on the diagonal if desired. Serve immediately with 0.25 cups sweet chili sauce mixed with 0.5 tablespoon lime juice and garnished with cilantro leaves.