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1. Mince the garlic and finely chop the fresh parsley. In a large bowl, combine the ground chicken, garlic, parsley, ground cumin, smoked paprika, ground coriander, red chili flakes, salt, black pepper, soy sauce, and sesame oil. Mix thoroughly with your hands or a fork until all the spices are evenly incorporated.
500 g Ground chicken,
3 clove Garlic cloves,
0.5 cup Fresh parsley,
1 tsp Ground cumin,
1 tsp Smoked paprika,
0.5 tsp Ground coriander,
0.5 tsp Red chili flakes,
1 tsp Salt,
0.5 tsp Black pepper,
1 tbsp Soy sauce,
1 tsp Sesame oil
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2. Heat a non-stick pan over medium-high heat and cook the seasoned ground chicken, breaking it apart with a spatula, for 6–8 minutes until fully cooked through, well-browned, and any liquid has evaporated. The mixture should be relatively dry — this prevents the rice paper from going soggy. Remove from heat and let cool for 10 minutes.
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3. Fill a wide, shallow bowl with warm water. Dip one rice paper wrapper into the water for exactly 2 seconds — it will still feel slightly firm but will continue to soften as you work. Lay it flat on a clean work surface or damp tea towel.
1 piece Rice paper wrappers
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4. Place a heaped tablespoon of the cooled chicken filling in the lower third of the rice paper. Fold the bottom edge tightly over the filling, fold in both sides, then roll upward firmly to form a compact cylinder. Repeat with the remaining wrappers and filling to make 12 rolls.
11 piece Rice paper wrappers
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5. Preheat your air fryer to 200°C (390°F). Spray the air fryer basket with olive oil spray and arrange the rolls in a single layer, seam-side down, without overcrowding. Spray the tops of the rolls generously with olive oil spray. Air fry for 12–14 minutes, flipping once halfway through, until deeply golden and very crispy on all sides.
Olive oil spray
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6. While the rolls are air frying, make the dip. In a bowl, combine the Greek yogurt, chopped fresh dill, Dijon mustard, and the juice and zest of the lemon. Season with a pinch of salt and stir until smooth. Taste and adjust with more lemon juice or salt as needed. Refrigerate until ready to serve.
1 tsp Salt,
0.8 cup Greek yogurt,
2 tbsp Fresh dill,
1 piece Lemon,
1 tsp Dijon mustard
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7. Serve the hot, crispy rolls immediately alongside the chilled dill yogurt dip.
By andre
