AIR FRYER RICE PAPER CHICKEN ROLL-UPS
With rice paper wrappers, you can wrap chicken tenders and air fry them for a "fried" experience without the mess of deep frying. Simply soak a rice paper wrapper for few seconds, roll up a chicken tender in it and then let it cook in an air fryer until it's super crispy and crunchy. Try this method with your favorite protein for a quick weeknight meal or appetizer.
Provided by Food Network Kitchen
Time 45m
Yield 2 servings (about 12 rolls)
Number Of Ingredients 8
Steps:
- Spray a baking sheet with cooking spray and set aside.
- Pat the chicken breasts dry between paper towels, then cut each breast into 6 equal tenders, about 1 ounce each. Season with a pinch of salt and a few grinds of black pepper.
- Soak 1 rice paper wrapper in a large shallow bowl of warm water until pliable, about 15 seconds, then lay on a cutting board. Arrange 1 chicken tender lengthwise across the middle of the wrapper. Fold the bottom of the wrapper over the chicken, then fold in the sides and roll up into a tight log. Place the roll-up on the prepared baking sheet and repeat with the remaining wrappers and chicken tenders.
- Preheat the air fryer to 400 degrees F. Spray the air fryer basket with cooking spray. Working in batches, place the roll-ups in a single layer in the basket, spacing them apart, then spray with them with cooking spray. Cook, flipping halfway through, until the roll-ups are golden brown and the chicken is cooked through, about 15 minutes.
- Garnish the roll-ups with the scallions, cilantro, and chiles and serve with sweet Thai chili sauce.
CHICKEN SUMMER ROLLS
These crunchy Vietnamese-style rolls are healthy and light, and the addition of rice makes them filling. They're gluten-free, but anyone -- even adults -- will love them.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 6 rolls or 3 to 4 servings
Number Of Ingredients 13
Steps:
- Whisk 1/4 cup rice vinegar with 2 teaspoons sugar in a medium bowl until the sugar dissolves. Add the chicken and carrot, season with salt to taste and set aside.
- Fill a large bowl with warm water. Working with 2 sheets of rice paper at a time (keep the others covered with a barely damp cloth to prevent curling), immerse the papers in the warm water until slightly softened (about 15 seconds). Remove and spread out on a clean surface or cutting board. Pat dry with a towel to remove excess water.
- Lay 2 pieces of lettuce over the bottom third of the rice paper, leaving about 1/2 inch clear on the edges. Place about 1/3 cup of the chicken-and-carrot mixture on the lettuce, top with 4 to 5 pieces of cucumber and scallion, several mint leaves and about 1 heaping tablespoon of rice.
- Roll up the paper halfway into a cylinder. Fold both edges in to tuck while continuing to roll the paper to seal. Place the rolls on a plate covered with a damp towel so they stay moist as you prepare the remaining rolls. Cut the rolls in half.
- Whisk the peanut butter, soy sauce, 3 tablespoons of water and the remaining 1 to 2 tablespoons of rice vinegar and 2 teaspoons sugar in a medium bowl until smooth. Serve the rolls with the dipping sauce immediately.
BAKED CHICKEN AND VEGETABLE RICE PAPER ROLLS
There are many delicious options for sauce for these rice paper rolls. We used a mixture of VH® plum sauce and vindaloo.
Provided by The Pynns
Categories Egg Rolls
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Brush a large baking pan with 1/2 teaspoon vegetable oil and set aside.
- Heat sesame oil in a large skillet over medium-high heat. Add garlic and ginger and saute, 1 to 2 minutes. Add cooked chicken, cabbage, carrot, soy sauce, and dry garlic sauce. Cook and stir until vegetables are soft, 2 to 3 minutes. Mix in cooked rice. Keep on low heat while preparing the rice papers.
- Wet a cloth with warm water and place one rice paper sheet inside. Wrap completely and let soften, about 1 minute. Add 1/4 cup of the chicken mixture to the middle of the rice paper sheet. Fold both ends in and roll from one side to the other. Place wrapped roll onto the prepared baking sheet.
- Repeat the wetting, filling, and wrapping process to make remaining rice paper rolls. Brush rolls with remaining vegetable oil.
- Bake in the preheated oven for 10 minutes, then turn over to bake for an additional 10 minutes.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 6.6 g, Cholesterol 35 mg, Fat 5.9 g, Fiber 0.8 g, Protein 13.8 g, SaturatedFat 1.3 g, Sodium 340.9 mg, Sugar 1.2 g
RICE PAPER WRAPPED CHICKEN
This is an adopted recipe. I shall be trying it out and then post any additional information if needs be. Feel free to try it out first and share your comments!
Provided by Vnut-Beyond Redempt
Categories Lunch/Snacks
Time 20m
Yield 1 batch
Number Of Ingredients 10
Steps:
- Marinate chicken in seasoning ingredients for 30 minutes.
- Place a piece of chicken on one sheet of paper and wrap up firmly.
- Preheat oil to 375F, then deep fry.
PAPER-WRAPPED CRISPY SALT AND PEPPER CHICKEN
Provided by Food Network
Time 8h30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Place the chicken thighs in a large bowl. Cover the chicken with the light soy sauce, Chinese five-spice powder, salt and garlic, and stir to coat. Toss the chicken with the toasted sesame oil. Let marinate for as much time as you have; for best results, leave the chicken in the refrigerator overnight.
- When ready to fry, toss the chicken pieces in the cornstarch.
- Heat a large wok or pan over high heat and add the vegetable oil. Working in batches so as not to crowd the pan, add the chicken and fry lightly until the thighs are golden brown on all sides and cooked through, 6 to 8 minutes. Drain the chicken on paper towels and season them with salt, pepper and cilantro as they come out of the oil.
- Wrap each piece of newspaper and parchment into a cone shape and secure with a piece of tape. Fill each cone with several pieces of chicken and garnish with more chopped cilantro. Serve alongside a platter of Mixed Salad if desired.
- In a small bowl, whisk together the extra-virgin olive oil, light soy sauce, rice vinegar, and toasted sesame oil; set aside. Toss the lettuce, carrots, chiles and scallions with the dressing when ready to serve.
SHRIMP AND CHICKEN RICE PAPER ROLLS
I was just fooling around and came up with this simple recipe - served as an appetizer at midnight New Years Eve, If you have never worked with Rice paper there is a tutorial here on Zaar. Rolls were served with recipe #33113 I used the small rice paper rounds but you can use the larger ones and have these as a side dish.
Provided by Bergy
Categories Poultry
Time 40m
Yield 8 small rolls, 2 serving(s)
Number Of Ingredients 10
Steps:
- Prepare all the ingredients and stir fry on a lightly greased pan until heated through and the prawns are cooked.
- Set aside to cool.
- Fill a bowl large enough to to slide a wrapper into it allowing the rice paper to completely submerge.
- Leave it for approx 30 seconds or until it is pliable.
- Take it out and slip another into the water.
- Place a tbsp of fill on the pliable wrapper bring up the bottom edge, fold in each side and roll it so you have a small cigar.
- Continue until you have made them all.
- These can be made several hours ahead before serving just cover with plastic wrap and refrigerate - bring to room temperature before serving.
ASIAN STYLE PAPER WRAPPED CHICKEN
Paper-wrapped chicken like in a pu pu platter. It is called 'Paper Wrapped' although it is actually wrapped in aluminum foil. This is one of the best appetizers I have ever had at an Asian restaurant and this is my attempt to duplicate it. It goes very well on the pu pu platter.
Provided by seanbhalliday
Categories Appetizers and Snacks Wraps and Rolls
Time 2h40m
Yield 6
Number Of Ingredients 14
Steps:
- Mix soy sauce, green onion, hoisin sauce, vegetable oil, white wine, cornstarch, sugar, ginger, garlic, five-spice powder, salt, and black pepper in a large bowl. Stir chicken cubes into the sauce to coat; marinate in refrigerator for 2 hours.
- Place 1 to 2 chicken cubes onto a square of aluminum foil and fold the foil diagonally to make a triangle. Fold the edges over tightly several times, about 1/4 inch per fold, squeezing as much air as possible out of the packet. Repeat with remaining ingredients and foil.
- Pour 1 cup peanut oil, or as needed, into a heavy skillet (such as a cast-iron pan) to a depth of 1/2 inch; heat over medium heat until oil is shimmering.
- Gently lay the chicken packets, working in batches if necessary, into the hot oil and cook until chicken is no longer pink and the juices run clear (open a test packet to be sure), about 5 minutes per side. Drain packets on paper towels. Serve chicken in foil wrappers and let diners unwrap their own.
Nutrition Facts : Calories 149.7 calories, Carbohydrate 4 g, Cholesterol 39.1 mg, Fat 7.6 g, Fiber 0.2 g, Protein 15.2 g, SaturatedFat 1.4 g, Sodium 376.4 mg, Sugar 1.6 g
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