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 
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
- Remove and serve on a plate
- Cheesy Chicken Rice Paper Roll is ready to eat