Rolls Stuffed with Broccoli and Carrots with Chicken

Elevate your culinary skills with this vibrant and flavorful Air-Fried Rice Paper Rolls recipe. These delightful rolls combine the freshness of rice paper, the tenderness of chicken breast, and an assortment of crisp vegetables for a harmonious fusion of textures and tastes. In just 25 minutes, you’ll create a dish that’s not only visually appealing but also a true delight for your palate. With a preparation time of 15 minutes and cooking time of 10 minutes, this recipe offers a tantalizing balance of healthy ingredients, making it a perfect option for a light and satisfying meal.

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Servings: 4

INGREDIENTS:

8 sheets of rice pasta
1 chicken breast
1 onion
1 carrot
150g broccolis
1 can of sweet corn
Extra virgin olive oil
Salt
Ground pepper
Soy sauce
1 bag of rice three delicacies

INSTRUCTIONS:

Cook the carrot and broccoli briefly in boiling water until slightly tender. Drain and set aside.
Cut the onion into julienne strips and the chicken breast into thin strips.
Heat extra virgin olive oil in a wok. Sauté the onion and chicken until the chicken is cooked.
Drain the sweet corn and add it to the wok along with the cooked broccolis and carrots.
Season with salt, ground pepper, and a touch of soy sauce. Mix well and let the filling cool.
Hydrate the rice pasta sheets according to the package instructions.
Lay out the rice paper sheets on a work surface. Distribute the cooled filling among the sheets.
Roll up the sheets, folding the sides as you go, to form tight rolls. Brush them with a little oil.
Place the rolls in the air fryer in a single layer, avoiding overcrowding.
Air fry at 200°C (390°F) for 10 minutes.
After the initial batch, place all rolls back in the air fryer and air fry at 180°C (350°F) for an additional 5 minutes.
Prepare the rice as indicated on the bag.
Serve the freshly air-fried rice paper rolls alongside the rice for a wholesome and flavorful meal.

TIPS:

Prepping Vegetables: For best results, cut the broccoli and carrot into small pieces, ensuring they are tender but still retain a slight crunch after cooking.
Chicken Breast: Cut the chicken breast into thin strips for even cooking and easy incorporation into the rolls.
Wok Cooking: Use a wok or a large skillet for sautéing the chicken and vegetables. The high sides of the wok allow for easy mixing without spilling.
Rice Pasta Sheets: Hydrate the rice pasta sheets according to the package instructions. Handling them gently prevents tearing.
Roll Assembly: Distribute the filling evenly among the rice paper sheets, then fold and roll tightly to form the rolls.
Air Fryer Layering: When air frying, ensure that the rolls do not touch each other to allow for even air circulation and crispiness.
Two-Step Air Frying: If the rolls don’t fit in a single layer, you can air fry them in two batches. The second batch can be reheated and crisped together.
Accompaniments: Pair these rice paper rolls with a dipping sauce of your choice, such as sweet chili sauce or hoisin-peanut sauce.
Customization: Feel free to adjust the vegetable fillings based on your preferences or what’s available. The goal is to achieve a balance of flavors and textures.