i bet you looked at this and wondered, “how many ways is she going to fry dumpling dough?” I can’t say that.. I have an actual answer to that, but what I can say is that these fried sweet thai rice balls make for the cutest appetizers, they taste good, they last a minimum of three bites and they’re filling!
i had a craving for sweet thai chili glazed chicken in a sushi roll, but was too lazy to cook it. go figure. then, i figured I could just make sweet thai chili glazed chicken and have it with rice.. and that felt as though i was being too lazy.. where’s the happy medium here?
the happy medium.. a fried sweet thai chicken rice ball. yep! delicious sushi rice drizzled with sweet thai chili sauce, covered with sweet thai grilled chicken and an avocado, or an avocado and shredded carrots, or… an avocado and scallions?! the possibilities are endless, which makes it all the more exciting! 😉
Alexanderia at 7TH AND BOURBON
15 minPrep Time
20 minCook Time
35 minTotal Time
Peanut oil for frying
Butchers twine (or any plain cotton twine)
Chicken Thighs (one thigh yields 3 rice balls!)
1 Pack of Egg Roll Wrappers
1 Cup of Sushi rice
2 tablespoons of sweet thai chili sauce
1 tablespoon of soy sauce
1 teaspoon of Unagi sauce
Cook rice as instructed by your brand of rice and set aside to cool.
Season chicken thighs lightly with your preference. I chose to season with salt, pepper and garlic powder, setting aside to rest. Use your best judgement when seasoning meat, always utilizing the concept that less is more.
in a small bowl, whisk together sweet thai chili sauce, soy sauce and unary sauce, setting aside.
Grill chicken thighs on both sides until medium well and remove from the pan. Slice the thighs into one inch thick strips and return to the pan with one tablespoon of the sauce mixture and cook until well done and the glaze has formed around the chicken. remove from the pan and set aside.
starting with your Egg Roll wrappers, place a tablespoon and a half of rice in the center. Drizzle rice with sweet thai chili sauce generously and continue layering with chicken, avocado and any other additional ingredients you would like. Previously, i have opted to add shredded cabbage and shredded carrots - delicious!
pinch all the corners of the egg roll wrappers until a pouch forms, then gently twist until the contents are sealed inside of the wrapper. for safety precautions, since you will be frying, use butchers twine to wrap around the twist to ensure it stays closed. - i ran out of butchers twine mid ways, and used dental floss!! =) j
in a deep saucepan on medium-low heat, fadd enough peanut oil to reach a depth of 2 inches, bearing in mind that oil expands once hot. once your oil has reached 350 degrees, carefully add your rice balls stirring slowly to ensure an even golden brown coating.
remove from the oil and rest on paper towels or napkins to drain. dip with soy sauce or more sweet thai chili sauce and enjoy!!