Gluten Free Chicken Rice Paper Rolls

Are you looking for a gluten-free chicken rice paper roll recipe? Don’t worry—you’ve come to the right place. Read on for an extra-filling, delicious, and golden-brown recipe. You will never regret it!

What are Gluten Free Chicken Rice Paper Rolls

Do you love chicken rolls but must avoid them due to gluten intolerance? Luckily, there’s rice paper now. Rice papers are gluten-free and crispy when fried, just like fried dough.

Now, we are going to give you a perfect inner-mortar recipe. Fold this mortar with rice paper and fry them. You will thank us later.

Gluten Free Chicken Rice Paper Rolls

Are Vegan Rice Paper Rolls Possible?

All kinds of these delicious dumplings are possible. Just change the mortar ingredients and go however you want.

For the vegan version, use some mushrooms instead of chicken and shred the vegetables you want, and add them to the pan with sautéed ingredients.

Make a dip with sesame seeds and soy sauce for a better flavor.

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Yield: 1

Gluten Free Chicken Rice Paper Rolls

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You now have the gluten-free chicken rice paper rolls recipe. Ensure you read and follow the recommendations and steps carefully, and you'll soon have some fantastic dumplings. You can customize the filling as you wish to find the one that best suits your taste. Serve with some hot sauce for added flavor.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

• 20 medium size rice papers
• 1/2 cup cabbage (shredded)
• 2 chicken breasts
• 5 tbsp. white cheddar cheese (shredded)
• 1/2, small onion
• 3 garlic cloves
• 2 tbsp. soy sauce
• 2 springs scallion
• Salt and pepper to taste
• Oil to fry

Instructions

1. Start by boiling the chicken breast. Once cooked, shred the chicken breasts and set them aside. Preheat a pan.
2. Chop the onion and garlic very finely in the blender. Heat some olive oil in the pan. Add the chopped onion and garlic and fry until fragrant. Then add the shredded chicken breasts and continue frying.
3. Add the shredded cabbage and fry until softened. Next, add the cheese and fry for a bit longer. Add soy sauce, salt, black pepper, and optionally chili pepper, and fry for a little longer. Finally, add chopped scallions, mix well, and turn off the stove.
4. Soak the rice papers one by one in water. Place each soaked rice paper on a flat surface. Put 1 1/2 tbsp of chicken mixture in the middle of the rice paper. Fold the bottom part of the paper over the filling, then fold the top part down. Finally, fold the sides over the filling as if packing it. Repeat this process with another rice paper, placing the filled dumpling in the center and folding it similarly.
5. Repeat the process until all the rice papers and filling are used up. Preheat a pan and add 5 tbsp of olive oil. Once the oil is hot, fry the dumplings on both sides until golden brown.

Notes

You can add shredded carrots if desired.
Feel free to shape the dumplings as you like during folding, but always remember to use double paper for each dumpling.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 1305Total Fat 15gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 10gCholesterol 60mgSodium 693mgCarbohydrates 238gFiber 5gSugar 2gProtein 44g

The nutritional information provided is an estimate based on the ingredients and cooking methods used in this recipe. Actual nutritional content may vary depending on the brands of ingredients and portion sizes. Please consult a registered dietitian or nutritionist for precise dietary advice.

One of the tricks is not to eat them as soon as they are out of the pan. Please wait a bit and let it cool down. After that, they’ll be prettthem cool

There are 2 ways they can become crispy. If you do not meet these conditions, you may not be able to end up with golden brown dumplings.

The first is to wait patiently for the pan to warm up before putting the oil into the pan.

The second is to use very little frying oil—just enough to cover the pan. If you use too much oil, the food will take a long time to turn golden brown.

 See Also

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