Best 4 Rice Paper Wrapped Chicken Recipes

CHICKEN SUMMER ROLLS

Steps:

• Whisk 1/4 cup rice vinegar with 2 teaspoons sugar in a medium bowl until the sugar dissolves. Add the chicken and carrot, season with salt to taste and set aside.
• Fill a large bowl with warm water. Working with 2 sheets of rice paper at a time (keep the others covered with a barely damp cloth to prevent curling), immerse the papers in the warm water until slightly softened (about 15 seconds). Remove and spread out on a clean surface or cutting board. Pat dry with a towel to remove excess water.
• Lay 2 pieces of lettuce over the bottom third of the rice paper, leaving about 1/2 inch clear on the edges. Place about 1/3 cup of the chicken-and-carrot mixture on the lettuce, top with 4 to 5 pieces of cucumber and scallion, several mint leaves and about 1 heaping tablespoon of rice.
• Roll up the paper halfway into a cylinder. Fold both edges in to tuck while continuing to roll the paper to seal. Place the rolls on a plate covered with a damp towel so they stay moist as you prepare the remaining rolls. Cut the rolls in half.
• Whisk the peanut butter, soy sauce, 3 tablespoons of water and the remaining 1 to 2 tablespoons of rice vinegar and 2 teaspoons sugar in a medium bowl until smooth. Serve the rolls with the dipping sauce immediately.

BAKED CHICKEN AND VEGETABLE RICE PAPER ROLLS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Brush a large baking pan with 1/2 teaspoon vegetable oil and set aside.
• Heat sesame oil in a large skillet over medium-high heat. Add garlic and ginger and saute, 1 to 2 minutes. Add cooked chicken, cabbage, carrot, soy sauce, and dry garlic sauce. Cook and stir until vegetables are soft, 2 to 3 minutes. Mix in cooked rice. Keep on low heat while preparing the rice papers.
• Wet a cloth with warm water and place one rice paper sheet inside. Wrap completely and let soften, about 1 minute. Add 1/4 cup of the chicken mixture to the middle of the rice paper sheet. Fold both ends in and roll from one side to the other. Place wrapped roll onto the prepared baking sheet.
• Repeat the wetting, filling, and wrapping process to make remaining rice paper rolls. Brush rolls with remaining vegetable oil.
• Bake in the preheated oven for 10 minutes, then turn over to bake for an additional 10 minutes.

ASIAN STYLE PAPER WRAPPED CHICKEN

Steps:

• Mix soy sauce, green onion, hoisin sauce, vegetable oil, white wine, cornstarch, sugar, ginger, garlic, five-spice powder, salt, and black pepper in a large bowl. Stir chicken cubes into the sauce to coat; marinate in refrigerator for 2 hours.
• Place 1 to 2 chicken cubes onto a square of aluminum foil and fold the foil diagonally to make a triangle. Fold the edges over tightly several times, about 1/4 inch per fold, squeezing as much air as possible out of the packet. Repeat with remaining ingredients and foil.
• Pour 1 cup peanut oil, or as needed, into a heavy skillet (such as a cast-iron pan) to a depth of 1/2 inch; heat over medium heat until oil is shimmering.
• Gently lay the chicken packets, working in batches if necessary, into the hot oil and cook until chicken is no longer pink and the juices run clear (open a test packet to be sure), about 5 minutes per side. Drain packets on paper towels. Serve chicken in foil wrappers and let diners unwrap their own.

RICE PAPER WRAPPED CHICKEN

Steps:

• Marinate chicken in seasoning ingredients for 30 minutes.
• Place a piece of chicken on one sheet of paper and wrap up firmly.
• Preheat oil to 375F, then deep fry.