Recipes

Crispy Chicken Rice Paper Bites

Ground chicken, ginger, and scallion mixture wrapped in rice paper and air fried until super crispy and crunchy. Served with a spicy chili crisp dipping sauce.

Servings: 16 bites
Prep Time: 15 minutes
Cook Time: 12 minutes

Ingredients

  • ½ pound (227 g) ground chicken
  • 2 tbsp finely chopped ginger
  • 2 tbsp finely chopped scallions
  • 1 tbsp finely chopped cilantro
  • 1 clove garlic, minced
  • 1 tbsp soy sauce (or coconut aminos/tamari)
  • ½ tsp salt
  • 4 sheets of rice paper
  • Cooking spray
  • Dipping Sauce:
    • 2 Tbsp soy sauce (or coconut aminos/tamari)
    • 2 Tbsp chili crisp
    • 1 tsp honey or maple syrup
    • 1 tsp rice vinegar or apple cider vinegar
  • Garnish:
    • Chopped scallions
    • Sesame seeds

Notes

  • Dip the rice paper in warm water for just a few seconds - it will continue softening on your work surface. Soaking longer makes it gummy and prone to tearing.
  • Don't over-stuff the rolls, or they may leak through the rice paper during cooking.
  • The chicken goes in RAW - it cooks fully in the air fryer.
  • Shake the basket and re-spray with cooking oil 1-2 times during cooking for maximum crispness.
  • Ground turkey, beef, or pork can be substituted for the chicken.
  • Can add finely chopped shrimp or shredded veggies (carrots, cabbage, bean sprouts).
  • {"For gluten-free"=>"use tamari or coconut aminos instead of soy sauce."}
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • No air fryer? Bake at 400°F for 15-18 minutes, flipping halfway.

Instructions

  1. In a bowl, add the ground chicken, chopped ginger, scallions, cilantro, garlic, soy sauce and salt. Stir until everything is well mixed together.

  2. Turn the air fryer on to 380°F (195°C) and leave to preheat for 5 minutes.

  3. Add about ¼ inch of warm water to a plate. Place one rice paper sheet in the water and press down so it’s submerged for 5 seconds. Remove the rice paper and place it on a cutting board.

  4. Place ¼ of the ground chicken mixture in the middle of the rice paper and form it into a flat log approximately 4 inches (10 cm) long.

  5. Fold the left and right sides of the rice paper over the mixture, then lift the bottom edge up and wrap it over the filling. Roll up like an egg roll until sealed. Repeat with the remaining 3 sheets of rice paper.

  6. Use scissors to cut each roll into 4 pieces (each approximately 1 inch / 2.5 cm wide). Spray the air fryer basket with cooking spray, then arrange all 16 pieces spread out in a single layer. Generously spray them with cooking spray and air fry for 12 minutes, shaking the basket and giving an additional spray of cooking spray 1-2 times during cooking, until golden brown and crispy.

  7. While the bites are cooking, make the dipping sauce. In a small bowl, stir together the soy sauce, chili crisp, rice vinegar, and honey.

  8. Once the chicken bites are done, transfer them to a bowl and garnish with chopped scallions and sesame seeds. Serve the sauce on the side for dipping.