CRISPY RICE PAPER ROLLS - LEMONGRASS CHICKEN

Updated at: Thu, 22 Feb 2024 03:58:15 GMT

Step 1

1. In a bowl, add chicken thighs, garlic, lemongrass, fish sauce, light soy sauce, dark soy sauce, brown sugar, and lime juice. Marindate overnight.

Step 2

2. Preheat air fryer for a few mins. Add chicken thighs and air fry at 425F for 11-13 mins until browned and cooked through. Slice into strips when done.

Step 3

3. While chicken thighs are cooking, add water to a pot and bring to a boil. Cook rice noodles according to the package until cooked through. Drain and rinse noodles and set aside.

Step 4

4. To assemble, dip rice paper in warm water to rehydrate. Place on top of the rice paper 3-4 slices of chicken thighs, a small bunch of rice noodles, and 2-3 pieces of green onion. Wrap the sides, then fold from the bottom to the top until you get a pillow shape. Double wrap each bite with a second piece of hydrated rice paper.

Step 5

5. In a pan, add 2 Tbsp of oil and pan fry each crispy rice paper bite for 5 mins until golden brown on all sides.

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