Cheesy Chicken Rice Paper Roll

Hello bloggers and food lovers, good morning, and I hope you’re having a great day. Today I’m going to make a dish that’s been trending online lately. Rice paper is filled with ground meat and then rolled up like a cinnamon roll. This time, I’ve substituted the filling with chicken that’s pan-fried until cooked through, then shredded and mixed with cheese and sauce. This dish is my entry for this week’s Hive Top Chef! hosted by @qurator. Alright, let’s get started

Ingredients:

• 2 sheets of rice paper
• 200 grams of chicken thigh fillet
• 1/4 onion
• 1 clove garlic
• chopped scallions
• pepper
• salt
• black pepper
• cream cheese
• mozzarella cheese
• chili sauce
• mayonnaise
• 1 egg
• cooking oil
• margarine
• sesame seeds

Instructions:

• Rinse the chicken thigh fillets thoroughly

• Prick the chicken thighs with a fork

• Marinate the chicken thigh fillets with pepper and salt for 30 minutes

• Pan-fry the chicken thighs in oil and a little margarine until cooked through and browned

• Remove and drain

• Sauté the onion in the remaining chicken oil until softened and browned, then set aside

• Once cooled, shred the chicken thighs and place them in a bowl

• Add cream cheese, chili sauce, black pepper, and chopped scall

• Stir until well combined

• Crack the eggs and beat them

• Dip the rice paper into the beaten eggs

• Place on a plate or cutting board

• Place the chicken and cheese mixture in the center of the rice paper

• Add the sautéed onions

• Top with grated mozzarella cheese

• Fold the rice paper over and roll into a spiral

• Sprinkle with sesame seeds

• Spray a little water and bake in the oven at 150°C or 302°F for 25 minutes, or use an air fryer

• Remove and serve on a plate

• Cheesy Chicken Rice Paper Roll is ready to eat