Hello bloggers and food lovers, good morning, and I hope you’re having a great day. Today I’m going to make a dish that’s been trending online lately. Rice paper is filled with ground meat and then rolled up like a cinnamon roll. This time, I’ve substituted the filling with chicken that’s pan-fried until cooked through, then shredded and mixed with cheese and sauce. This dish is my entry for this week’s Hive Top Chef! hosted by @qurator. Alright, let’s get started
Ingredients:
2 sheets of rice paper
200 grams of chicken thigh fillet
1/4 onion
1 clove garlic
chopped scallions
pepper
salt
black pepper
cream cheese
mozzarella cheese
chili sauce
mayonnaise
1 egg
cooking oil
margarine
sesame seeds
Instructions:
Rinse the chicken thigh fillets thoroughly
Prick the chicken thighs with a fork
Marinate the chicken thigh fillets with pepper and salt for 30 minutes
Pan-fry the chicken thighs in oil and a little margarine until cooked through and browned
Remove and drain
Sauté the onion in the remaining chicken oil until softened and browned, then set aside
Once cooled, shred the chicken thighs and place them in a bowl
Add cream cheese, chili sauce, black pepper, and chopped scall
Stir until well combined
Crack the eggs and beat them
Dip the rice paper into the beaten eggs
Place on a plate or cutting board
Place the chicken and cheese mixture in the center of the rice paper
Add the sautéed onions
Top with grated mozzarella cheese
Fold the rice paper over and roll into a spiral
Sprinkle with sesame seeds
Spray a little water and bake in the oven at 150°C or 302°F for 25 minutes, or use an air fryer
