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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