Rice Paper Chicken Roll | Fried and Without Fry Rolls | Ramadan Special | In My Style

cooked chicken

🥗Healthier: tofu

💰Cheaper: shredded rotisserie chicken

Tofu provides a plant-based option, while rotisserie chicken is budget-friendly.

vermicelli noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is an economical substitute.

peanut sauce

🥗Healthier: hummus

💰Cheaper: soy sauce

Hummus is a creamy alternative, while soy sauce is a cost-effective dip.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers similar acidity, while vinegar is a budget-friendly option.

Prepare a bowl of water to dip the rice paper rolls.

Heat 2 tablespoons of oil in a pan.

Add 2 tablespoons of sugar to the oil.

Boil the vermicelli noodles and set aside.

Chop 2-3 pieces of cooked chicken into small strips.

Chop 1 carrot and 1 bell pepper finely.

In the pan, add the boiled chicken and stir for 2-3 minutes.

Add a pinch of salt and black pepper to the chicken mixture.

Cover the pan for 1 minute to let the flavors meld.

Add 1 teaspoon of soy sauce and 1 tablespoon of vinegar to the mixture.

Stir everything together and cook on low flame for a few minutes.

Once cooked, remove from heat and let it cool slightly.

Take a rice paper sheet and dip it in warm water until pliable.

Place the filling mixture on the bottom third of the rice paper.

Fold the sides of the rice paper over the filling, then roll it tightly from the bottom up.

Repeat with the remaining ingredients.

For frying, heat oil in a pan and fry the rolls until golden and crispy.

Serve the rolls with tomato sauce or any preferred dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens