Baked Rice Paper Rolls with Raw Ground Chicken & Vegetables

• 总时间: 27 minutes

配料

For the Filling:

1 lb (450g) ground chicken breast

1 large carrot, grated

2 cups shredded white cabbage

2–3 scallion, finely sliced

A handful of fresh cilantro, chopped

1 tbsp soy sauce (low-sodium if desired)

1 tbsp sesame oil

1 garlic clove, minced

1 teaspoon ginger minced

Salt and pepper to taste

For the Rolls:

10–12 rice paper wrappers

Cooking spray or oil for brushing

For the Dipping Sauce:

2 tbsp soy sauce

1 tbsp rice vinegar

1 tbsp maple syrup or honey

1 tsp sesame oil

1 tsp grated fresh ginger

1 garlic clove, minced

Optional: a pinch of chili flakes or a few drops of sriracha

步骤

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Prepare the filling: In a large bowl, mix together the raw ground chicken, grated carrot, shredded cabbage, green onions, cilantro, soy sauce, sesame oil, garlic, ginger salt, and pepper until well combined.

Assemble the rolls: Soak one rice paper wrapper in warm water for 10–15 seconds until softened. Place it on a clean surface. Add about 2 tablespoons of the raw filling in the center. Fold the bottom over the filling, then fold in the sides, and roll tightly.

Repeat with the remaining wrappers and filling.

Place the rolls on the prepared baking sheet. Lightly spray or brush the tops with oil.

Bake for 25–30 minutes, flipping halfway through, until the chicken is fully cooked and the rolls are golden and slightly crispy. You can cut one open to check doneness.

Prepare the dipping sauce: Mix all sauce ingredients in a small bowl until combined.

Serve warm, with the dipping sauce on the side.