Creamy Chicken Rice Paper Rolls
Serves 1
Directions
- 1Place chicken breasts on a cutting board.
- 2Shred the chicken breasts using a chicken shredder.
- 3Season the shredded chicken with a seasoning blend.
- 4Massage the seasoning into the chicken.
- 5Cook the chicken breasts in a pan with oil until browned on both sides.
- 6Transfer the cooked chicken to a cutting board.
- 7Shred the cooked chicken again using the chicken shredder.
- 8Place the shredded chicken into a mixing bowl.
- 9Boil water in a pot.
- 10Add spinach to the boiling water.
- 11Press the spinach down into the water.
- 12Cook the spinach until wilted.
- 13Remove the cooked spinach from the pot using a strainer.
- 14Add the cooked spinach to the bowl with the shredded chicken.
- 15Add cream cheese to the bowl.
- 16Add chili sauce to the bowl.
- 17Season with salt and black pepper.
- 18Mix all ingredients thoroughly in the bowl.
- 19Crack two eggs into a pan.
- 20Whisk the eggs in the pan.
- 21Dip a rice paper sheet into the whisked eggs to coat it.
- 22Place the egg-coated rice paper sheet onto a cutting board.
- 23Spoon the chicken and spinach mixture onto the rice paper.
- 24Fold the rice paper over the filling, creating a roll.
- 25Continue rolling the mixture tightly.
- 26Roll the ends of the rice paper to create a spiral shape.
- 27Sprinkle sesame seeds on top of the roll.
- 28Place the roll into an air fryer.
- 29Air fry until golden brown and crispy.
- 30Remove the cooked roll from the air fryer.
- 31Slice the roll in half.
- 32Serve and enjoy.
Ingredients
- 2 chicken breast
- seasoning
- oil
- spinach
- 1 block cream cheese
- chilli sauce
- salt
- black pepper
- 2 eggs
- 1 sheet rice paper
- sesame seeds
Equipment
cutting boardchicken shredderseasoning shakerpantongsbowlpotstrainerchopsticksair fryerknife
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