Crispy Schezwan Chicken Rice Paper Bites

Ingredients

For the chicken filling

• 250–300 g minced chicken
• 1 small onion, finely chopped
• 2–3 tbsp spring onion greens, finely chopped
• 2 tbsp coriander leaves, finely chopped
• 1 tbsp Schezwan chutney
• Salt, to taste
• 1/4 tsp black pepper powder
• 1/4 tsp white pepper powder
• 1/4 tsp red chilli powder, or to taste

For wrapping and air frying

• Rice paper sheets, as needed
• Water, for softening the rice paper
• Oil, for brushing

For serving

• Schezwan chutney
• Mayonnaise or cheese dip
• Any spicy chutney of choice

Method

1. In a bowl, add the minced chicken, chopped onion, spring onion greens, coriander leaves, Schezwan chutney, salt, black pepper, white pepper, and red chilli powder.

2. Mix everything well until the seasoning is evenly combined with the chicken mince.

3. Cover the bowl and let the mixture rest for about 30 minutes so the chicken absorbs the flavours.

4. Take one rice paper sheet and dip it briefly in water until it starts to soften. Don’t soak it for too long — it can become too sticky and difficult to handle.

5. Place the softened rice paper on a clean plate or board. Add a small portion of the chicken filling in a line and roll it tightly into a closed roll.

6. Using scissors, cut the roll into bite-sized pieces.

7. Brush the pieces lightly with oil and place them in the air fryer basket, leaving a little space between them so they don’t stick together.

8. Air fry at 200°C for 10 minutes. Open the air fryer, gently shake or turn the pieces, then air fry again at 200°C for another 5 minutes, or until the chicken is fully cooked and the outside looks lightly golden.

9. Serve hot with Schezwan chutney, mayonnaise, or any dip you like.

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Tips: Rice paper becomes sticky very quickly, so soften and roll one sheet at a time. Brush the pieces well with oil to get better colour and texture in the air fryer. Since this uses raw minced chicken, make sure the filling is cooked through before serving — if needed, air fry for 2–3 more minutes. These taste best hot, when the outside is still slightly crisp and the inside is juicy.