Stop Making Fried Spring Rolls! Try This Chicken Rice Paper Roll Recipe Instead

Hello everyone, today I'm sharing chicken patties wrapped in rice paper. This recipe is super simple. I mince the chicken finely. Then I add a little seasoning and some flour to help it bind. Next, I press it between two layers of rice paper and fry it with just a little oil. Then you'll have delicious chicken patties that smell amazing and turn golden and crispy. So I hope you'll make it with me. Today I'm using 500 grams of chicken, about 2 chicken breasts. I bought them, washed them clean, and patted them dry. I'll slice them thin first, then chop them smaller. If you have a grinder, you can use that too. And remember, don't grind it too fine. Once it's chopped, put it in this bowl to season. Add 50 grams of pork fat too, cut into small pieces. Then add 1 teaspoon of sugar and 1 teaspoon of fish sauce. On this plate, I have salt, MSG, and pepper. I'll add them all in, 1 quarter teaspoon each. And add 1 tablespoon of minced shallot and garlic. To help it bind, I'm using crispy frying flour here. These 2 big spoonfuls are about 4 normal tablespoons. And add 2 chicken eggs. If they're small, use 2. If they're large, use just 1. Then mix it well and feel if the texture is thick enough. If not, I can add more flour. Crispy frying flour, coating flour, tapioca starch, or plain flour all work. It should be soft and stretchy like this. You don't need to add any flour. Now we'll wrap it in rice paper. Today I'm using spring roll rice paper. You can use spring roll wrappers. Or fresh spring roll wrappers too. This is super easy. Put the chicken into the rice paper. Spread it thinly. I find that when you spread it thinly, the outside gets crispy while the inside stays soft, and it tastes better. Don't make it too thick, or the rice paper won't get crispy. After spreading it thin, take another sheet of rice paper. And place it on top, then press it down with your hand. If you use rice paper, do the same. Then grab a skewer, a toothpick, or a fork. Poke a few holes in the rice paper. That way, when you fry it, it won't puff up or peel apart. Before frying, I'll put a pan on the stove. Then add a little oil. Depending on you, if you like more oil, fry with more oil. If you don't want too much oil, just brush a little on the pan. Once the oil is hot, I'll fry it. And when frying, keep the heat at medium low. Fry over medium low heat so the rice paper, or spring roll wrapper, turns crispy and stays crispy longer. While frying, keep an eye on it. I check inside the spring roll rice paper wrapper. If it's golden, I flip it over. While frying, flip it about twice. That way, the wrapper gets crispy all over. And the chicken cooks through too. If you can't finish these chicken patties wrapped in rice paper, when I wrap them in two layers of rice paper, I keep them in the freezer. When you want to eat them, just take them out and fry them. Fry until they're golden and crispy like this. With this amount of filling, I can make about 8 chicken patties. Here I'm frying 4 pieces, and I'll keep the other 4 in the freezer. When it's time to eat, no thawing needed, I fry them straight from the freezer. This rice paper wrapper stays crispy even longer. The outside is super crispy. The chicken inside stays soft and tender, not dry or tough. The outside is crisp and fragrant, with a really crunchy bite. Inside, the seasoning is just right. That's it for today. See you in the next video on my health and wellness channel.