Snack & breadDinnerHigh proteinLow fat

Crispy Chicken and Veggie Rice Paper Rolls

Name: Crispy Chicken and Veggie Rice Paper Rolls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 wraps
Ingredients: 8 sheets rice paper wrappers; 300g cooked chicken breast, shredded; 100g cabbage, shredded; 50g carrot, shredded; 1 clove garlic, minced; 1 tbsp soy sauce; 1 tsp sesame oil; 1 egg, beaten, for egg wash

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Leftover shredded chicken and slaw vegetables wrapped and crisped instead of thrown into another salad. The egg wash is what makes the difference between a rice paper roll that shatters when you bite it and one that just goes soft.

Per serving (1 wrap)

25g

Protein

200

Calories

17g

Carbs

Fat

4 wraps20 min10 min

Ingredients

8 sheetsrice paper wrappers
11 ozcooked chicken breast, shredded
4 ozcabbage, shredded
2 ozcarrot, shredded
1 clovegarlic, minced
1 tbspsoy sauce
1 tspsesame oil
1egg, beaten, for egg wash

Steps

1
Mix the shredded chicken, cabbage, carrot, garlic, soy sauce and sesame oil together in a bowl.
2
Dip a sheet of rice paper in warm water for 1 to 2 seconds until pliable, then lay flat.
3
Spoon filling into the lower third, fold the bottom up, fold in the sides, and roll tightly into a flat rectangle.
4
Repeat with the remaining wrappers and filling.
5
Brush each roll with the beaten egg wash.
6
Air fry at 190C (375F) for 8 to 10 minutes, flipping halfway, until golden and crisp.
7
Serve warm with a dipping sauce.
8
Oven option: no air fryer? Bake at 220C (425F) for 12 to 15 minutes, flipping halfway, until golden and crisp.