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Crispy Rice Rolls

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

  1. Add all the filling ingredients to a pan on medium heat. Cook until the ground chicken is browned.

  2. 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.

  3. 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.

  4. Once all the rice rolls have been crisped, mix your dipping-sauce ingredients and enjoy!


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