Since I saw a video of someone cooking Chicken Mince wrapped with Rice Paper, I have thought about trying it many times, but I haven’t. Because the process of wetting and softening the Rice Paper was bothering me as I am quite lazy. Today I sandwiched the Chicken Mince with DRY Rice Paper, and pan-fried it. It worked well and it was absolutely easy. I like easier method.
Makes
1 Serving
Ingredients
2 sheets Dry Rice Paper
1/2 tablespoon Oil for cooking
Filling
125g Chicken Mince *Chicken Breast Mince recommended as it can be cooked very quickly.
1/4 teaspoon Grated Ginger *OR Garlic if you prefer
1/8 teaspoon Salt
Ground Pepper OR Chilli as required
Some finely chopped Spring Onion
*Note: To soften the mixture, you can add some Egg as well, but NOT a whole Egg.
Method
- Combine Filling ingredients. *Note: You can season it as you like. You might wish to add extra ingredients such as finely shredded OR chopped vegetables such as Carrot and Cabbage.
- Place a sheet of Dry Rice Paper on a flat surface, spread the Filling evenly, cover with another sheet of Dry Rice Paper, and gently press it down to secure.
- Heat Oil in a frying pan over medium to high heat, and cook it until both sides are nice browned and crispy.
- Cut into the size that is easy to eat, and enjoy with your favourite sauce. Today I enjoyed it with ‘Ponzu’ (OR Soy Sauce and Rice Vinegar) with Crispy Chilli Oil. Teriyaki Sauce and Sweet Chilli Sauce are also yummy.
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