Rice-Paper Chicken Rolls

I love these rice-paper chicken rolls because, unlike the traditional Cantonese spring rolls, they are lighter and more delicate. When fried, rice paper becomes translucent, almost transparent, and irresistibly crisp – and stays that way for a while. Combined with a tasty filing, it makes a delicious treat. Once the rolls are put together, they can be covered and refrigerated and deep-fried just before serving.