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Paper Wrapped Chicken
Cummulative Rating
N/A
Servings
Makes 16 pieces.
Difficulty
Medium |
Ingredients
Stuffing:
2 chicken breast halves, cooked and shredded
4 scallions, finely chopped
1 teaspoon fresh ginger, minced
1 garlic clove, minced
Dash of sugar
1 teaspoon dry sherry
2 teaspoon gf soy sauce
2 teaspoon sesame oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 egg, lightly beaten
1 carrot, julienned
1/2 red bell pepper, julienned
2 Tablespoons fresh basil, thinly sliced
2-3 shiitake mushrooms, thinly sliced
1 egg, lightly beaten
16 sheets of rice paper
1/2 cup vegetable oil |
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Directions
In a bowl combine cooked chicken, scallions, ginger, garlic, sugar, sherry, soy sauce, sesame oil, salt, pepper and egg until thoroughly combined.
In a shallow dish of warm water add several sheets of rice paper. Let sit for about 2-3 minutes or until soft.
Working with one round of rice paper at a time, place 1 tablespoon chicken mixture on rice paper. Top with a few slices of carrot, a few slices of red bell pepper, a couple of shiitake slices and a few slivers of fresh basil.
Egg wash outer edges of rice paper. Roll up rice paper around filling, tucking in edges as you roll. Repeat process with remaining sheets of rice paper.
In a deep skillet heat oil over high heat.
When oil is hot deep fry rolls, a few at a time, until browned on all sides.
Drain on paper towels and serve.
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Tips
Use rice paper that is at least 4 inches in diameter.
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