Ingredients:

  • 1 lb lean ground chicken breast
  • 3 cloves garlic, minced
  • 2 tbsp low sodium soy sauce
  • 1 tsp sesame oil
  • 2 scallions, finely sliced
  • 1 tsp grated fresh ginger
  • 8 sheets circular rice paper wraps
  • 2 tbsp neutral oil spray
  • 1 tbsp toasted sesame seeds

Instructions:

  1. In a medium mixing bowl, combine the ground chicken breast with minced garlic, ginger, soy sauce, and sesame oil.
  2. Fold in the sliced scallions until evenly distributed.
  3. Chill the filling mixture in the refrigerator for 10 minutes to ensure the rice paper does not soften too quickly during rolling.
  4. Fill a shallow bowl with lukewarm water and dip one sheet of rice paper for 3–5 seconds until slightly pliable but still firm.
  5. Lay the sheet flat on a clean surface and place 2 tbsp (30g) of the chilled filling in the center.
  6. Fold the bottom edge over the filling, fold in the sides tightly, and roll upward firmly into a tight cylinder.
  7. Repeat the process for the remaining rice paper sheets and filling.
  8. Arrange rolls in the air fryer basket and mist evenly with neutral oil spray.
  9. Air fry for 15 minutes or until the shells are mahogany-colored and brittle.
  10. Garnish with toasted sesame seeds before serving.