Prep time: 15 minutes - Cook time: 20 minutes - Total time: 35 minutes
1 lb extra lean ground chicken
2 tbsp ginger, minced
2 tbsp garlic, minced
1 tbsp sesame oil + 1 tbsp for frying later on
1 tbsp soy sauce + 1 tbsp for frying later on
1/2 cup carrots, chopped
1/4 cup green onions, chopped
Rice paper: 10 sheets, dipped in hot water for 3 seconds
2 tbsp rice vinegar
1 tbsp soy sauce
1/2 tbsp sesame oil
1 tbsp green onions, chopped
1 tsp toasted sesame oil
Optional: 1/2 tsp sriracha sauce
Add all the filling ingredients to a pan on medium heat. Cook until the ground chicken is browned.
Dip the rice paper sheets in warm water for 3 seconds and add filling. Fold both ends of the rice paper inwards and then roll into a rice roll.
On medium heat, add 1 tbsp of sesame oil and 1 tbsp of soy sauce to a frying pan. Place the rice rolls on the pan. Pan fry for 3 minutes, then flip and repeat.
Once all the rice rolls have been crisped, mix your dipping-sauce ingredients and enjoy!