Deep-Fried Chicken and Corn Rolls

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  8 oz or 227g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Curry powder

  Spices

  2 tsp or 4g

• Tabasco sauce

  Ready-to-serve, pepper

  ½ tsp or 2g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  2 cup or 328g

• Corn

  Sweet, yellow, canned, cream style, regular pack

  ½ cup or 128g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Rice Paper

  Three Ladies Brand

  24 servings or 1.63kg

• Cheddar cheese

  1 ⅓ cup, shredded or 150g

• Peanut oil

  Salad or cooking

  2 cup or 432g

Directions

1. Season the chicken with salt, black pepper, cayenne, curry powder, and Tabasco.
2. Heat a skillet over medium-high with a light film of oil and cook the chicken until cooked through to 165°F and no longer pink in the center, about 6–8 minutes per side. Let the chicken rest briefly, then shred it with two forks.
3. Stir both types of corn in with the chicken and taste and adjust seasoning if needed. Mix the beaten egg into the mixture until evenly combined.
4. Soften the rice paper sheets in warm water as directed on the package. Blot lightly to remove excess water.
5. Place a softened sheet on a board. Add some cheese and about 1 tablespoon of filling near the bottom edge, fold in the sides, and roll tightly. Repeat with remaining sheets and filling.
6. Pour oil into a deep, heavy pan to a depth of about 2 inches and heat to 365°F.
7. Fry the rolls in batches, turning once or twice, until golden brown and crisp, 2–4 minutes. Transfer to a paper towel–lined plate to drain.
8. Serve hot.