Crispy Chicken Rice Paper Rolls

In a large bowl, combine the ground chicken, shredded carrot, green onion, chicken bouillon powder, garlic powder, onion powder, salt, black pepper, sesame oil, egg, and chili garlic oil. Mix until well combined.

Transfer the mixture to a large zip-top bag or piping bag. Snip off one corner to make piping the filling quick and easy.

Dip a rice paper wrapper in water for 5 to 10 seconds until just pliable. Lay it on a clean surface.

Pipe a strip of the chicken mixture near the bottom of the wrapper. Fold in the sides, then roll tightly like an egg roll.

Repeat with the remaining filling and wrappers.

Cut the rolls into 4 to 5 bite-sized pieces.

Lightly spray the rolls with oil.

Air fry at 200°C for 12 to 15 minutes, flipping halfway through and spraying lightly with oil again if needed, until the wrappers are crispy and the chicken reaches an internal temperature of 74°C.

Let cool for 2 to 3 minutes before serving. Enjoy with soy chili sauce, sweet chili sauce, spicy mayo, or your favorite dipping sauce.