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Baked Chicken and Vegetable Rice Paper Rolls

Baked Chicken and Vegetable Rice Paper Rolls

Cost $10, save $12

Source: Recommended by CookPal

  • 25 Min
  • 6 Servings
  • $10

INGREDIENTS

  • Oils & Sauces

    • 🌾 1 teaspoon vegetable oil, divided
    • 2 teaspoons sesame oil
    • 2 tablespoons soy sauce

  • Aromatics

    • 2 teaspoons minced fresh ginger
    • 🧄 2 cloves garlic, minced

  • Protein

    • 🍗 2 cups shredded cooked chicken

  • Vegetables

    • 🥬 1 cup shredded cabbage
    • 🥕 1 large carrot, finely shredded

  • Grains

    • 🍚 ½ cup cooked jasmine rice

STEPS

1

Preheat the oven to 425°F (220°C). Brush a large baking pan with 1/2 teaspoon vegetable oil.

2

Heat sesame oil in a large skillet over medium-high heat. Add ginger and garlic; sauté 1 to 2 minutes. Add cooked chicken, cabbage, carrot, and soy sauce; cook and stir until vegetables soften (about 2 to 3 minutes). Stir in cooked rice. Keep on low heat while preparing rice papers.

3

Wet a cloth with warm water and place 1 rice paper wrapper inside to soften (about 1 minute). Place 1/4 cup of the chicken mixture in the middle of the rice paper wrapper. Fold in both ends, then roll from one side to the other. Place the wrapped roll onto the prepared baking sheet.

4

Repeat the wetting, softening, filling, and wrapping steps with the remaining rice paper wrappers and chicken mixture. Brush the rolls with the remaining 1/2 teaspoon of vegetable oil.

5

Bake in the preheated oven for 10 minutes. Flip the rolls and bake for another 10 minutes.

NUTRIENTS

Per 1 serving

🔥

137

Calories

  • 14
    Protein
  • 7
    Carbs
  • 6
    Fats

💡 Serve with a dipping sauce like plum sauce, vindaloo, or a mixture of soy sauce and rice vinegar.Use pre-shredded vegetables to save prep time.Make the rolls in advance and refrigerate them; bake just before serving for optimal crispiness.Wet and soften only one rice paper wrapper at a time to prevent sticking.