U.S. Crispy Stuffed Potato and Chicken Roll with Rice

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  • Serves: 2-3
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  • U.S. Dehydrated Potato Flakes 300 grams
  • Rice 300 grams
  • Chicken breast 200 grams
  • Rice paper 3 pieces
  • Oil 20 grams
  • Corn flour 20 grams
  • Chicken powder 20 grams
  • Butter 20 grams
  • Onion, chopped 30 grams
  • Garlic, chopped 10 grams
  • Coriander leaves 10 grams
  • Garam masala 5 grams
  • Hot water 800 grams
  • Carrot 10 grams
  • Lemon juice 3 tablespoons



  • Add butter, salt, and pepper to hot water. Add the U.S. Dehydrated Potato Flakes and stir well until the potato flakes absorb all the water. Let it rest.
  • Cook the rice.
  • Mince the chicken.
  • Add some oil to the pan and sauté the chopped onion and garlic once the oil is hot. 
  • Add the chicken, corn flour, coriander leaves, and chicken powder to the pan and mix well. Let it rest. 
  • Mix the mashed potato and chicken mixture in a bowl. 
  • Spread the rice paper, stuff with filling, and roll the rice paper. 
  • In a pan, add oil until it covers the roll and heat it up. 
  • Once the oil is hot, fry the rolls until they turn golden brown. 
  • In a pan, add the butter and chopped onion. Sauté the onion until it turns brown. 
  • Add the rice and chicken powder to the pan and mix it well for 3 minutes. 
  • Slice the carrots and onions. Add the coriander leaves, chicken powder, lemon juice, and mix them together. 
  • The dish is ready to serve.


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