Save The smell of garlic butter hitting a hot skillet still makes my stomach do a little flip. I first stumbled upon rice paper wrappers at an Asian market and spent an entire summer experimenting with fillings. Some attempts were disastrous, too soggy or falling apart. But when I finally got that golden crispy exterior with tender garlicky chicken inside, my roommate literally stopped mid-bite to ask what kind of magic I had just made.
Last summer I made these for a small dinner party when my oven suddenly stopped working. Everyone stood around the kitchen island, watching the wraps turn golden and sneaking pieces as soon as they hit the cooling rack. Now my friends request them whenever they come over, claiming they are better than any restaurant version.
Ingredients
- 2 large boneless skinless chicken breasts: Fresh chicken gives the best texture for shredding, but rotisserie works in a pinch
- 1 teaspoon salt and ½ teaspoon black pepper: Simple seasoning that lets the garlic butter shine
- 1 tablespoon olive oil: For the initial chicken cooking, save the good stuff for drizzling later
- 3 tablespoons unsalted butter: The foundation of that sauce everyone will want to drink
- 5 large garlic cloves minced: Do not skimp here, fresh garlic makes all the difference
- 2 tablespoons fresh parsley chopped: Adds brightness and cuts through the richness
- 1 tablespoon lemon juice: Essential acid to balance the buttery garlic
- ½ teaspoon smoked paprika: My secret addition for subtle depth
- 12 round rice paper wrappers: Keep them dry until you are ready to dip or they will stick together
- 1 cup shredded lettuce or cabbage: Provides necessary crunch inside the soft wrap
- 1 small carrot and 1 small cucumber julienned: Fresh vegetables that hold up beautifully
- 2 tablespoons neutral oil: Grapeseed or canola gives the best fry without burning
Instructions
- Season and cook the chicken:
- Pat the chicken dry with paper towels for better browning. Cook about 7 minutes per side until golden and the internal temperature reaches 165 degrees F. Let it rest for 5 minutes before shredding.
- Make the garlic butter sauce:
- Melt the butter in the same pan over medium low heat. Add the garlic and cook just until fragrant, about 1 minute. Stir in the parsley, lemon juice, and smoked paprika before tossing in the shredded chicken.
- Soften the rice paper:
- Prepare a shallow dish with warm water. Dip each wrapper for 8 to 10 seconds until pliable but not floppy. Lay flat on a damp towel while you work.
- Roll the wraps:
- Place fillings in the lower third, fold the bottom up, tuck in the sides tightly, then roll. Keep the tension firm but gentle so the paper does not tear.
- Fry until golden:
- Heat oil in a nonstick skillet over medium heat. Cook seam side down first for 2 to 3 minutes, then flip and cook until crispy all over.
Pin it My youngest daughter usually picks out vegetables but she eats these wraps without complaint. Something about the interactive rolling process and that crispy golden fry makes everything taste better. These have become our Friday night comfort food ritual.
Making Ahead
You can prepare the garlic chicken mixture up to two days in advance. Store it in an airtight container in the refrigerator and reheat gently before rolling. I have found the wraps are best fried fresh but the filling actually develops more flavor overnight.
Troubleshooting Rice Paper
If your wrappers keep tearing, try slightly cooler water. Some brands are more delicate than others. Keep a few extra wrappers on hand because your first couple attempts might not be perfect. Even ugly ones taste incredible.
Serving Suggestions
These wraps are substantial enough to be a main course but also work cut in half as appetizers. A simple side of jasmine rice or a crisp green salad rounds out the meal nicely.
- Extra lemon wedges for squeezing over the crispy exterior
- A dipping sauce like sweet chili or sriracha mayo
- Fresh herbs for garnish if you want to impress guests
Pin it There is something deeply satisfying about transforming simple ingredients into something this special. Make them for someone you love.
Frequently Asked Questions
- → Can I make these ahead of time?
Prepare the garlicky chicken filling up to 24 hours in advance and store refrigerated. Assemble and fry the wraps just before serving for optimal crispiness.
- → What can I serve with these wraps?
Pair with a crisp white wine like Sauvignon Blanc, fresh herb salad, or Asian-inspired dipping sauce. Extra lemon wedges brighten the rich flavors.
- → Can I bake instead of pan-fry?
Yes, brush with oil and bake at 400°F for 15-20 minutes, flipping halfway. The texture will be slightly less crispy than pan-frying.
- → How do I prevent rice paper from tearing?
Soak wrappers just until pliable (8-10 seconds), not until completely soft. Work on a damp towel and fill immediately while still flexible.
- → Can I use rotisserie chicken?
Absolutely. Shred about 3 cups of rotisserie chicken and toss with the garlic-butter sauce. Skip the initial cooking step and proceed with assembly.
- → Are these gluten-free?
Rice paper wrappers are naturally gluten-free. Ensure all other ingredients, especially seasonings and sauces, are certified gluten-free if needed.