Crispy Rice-Paper Chicken Rolls

• 3 1/2 oz ground chicken breast
• 0.88 oz shredded cabbage
• 1 tsp Toyo
• to taste Asin
• to taste white pepper
• 2 sheets rice paper wrappers
• to taste extra virgin olive oil
• a pinch paprika
• to taste Mayonnaise
• to taste chopped scallion

Mga hakbang

1. 1.Mix ground chicken breast with shredded cabbage, soy sauce, salt, and pepper; let rest briefly until the cabbage softens.▶7:56
2. 2.Quickly dip rice paper in water and lay flat. Place half the filling in a line across it and roll into a log; repeat for the second sheet.▶8:22
3. 3.Cut each roll into bite-sized pieces with scissors, spray oil on both sides, and air-fry at 190°C (375°F) for 11–12 minutes.▶9:44
4. 4.Mix paprika into the mayonnaise. Once out of the fryer, drizzle over the pieces and top with chopped scallion.▶10:28