Crispy Chicken Rice Paper Rolls (Gluten Free)

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1. 1Step 1: Fill a large pot with water. Add carrot peels, excess ginger chunks, garlic cloves, 1 tsp black peppercorns, 3-4 bay leaves, 1/2 onion, salt, and chicken thighs. Bring to a boil and cook for 15-20 minutes or until chicken is fully cooked. Once cooked, let it cool and shred it. Skip this step if using pre-made shredded chicken.
2. 2Step 2: Prepare all stir fry vegetables. Heat oil in a spacious pan and fry garlic, onion, and ginger for 2-3 minutes on medium heat, stirring frequently.
3. 3Step 3: Add sliced carrots and fry for 2 more minutes.
4. 4Step 4: Mix in diced celery and sliced bell peppers last and fry for 2-3 more minutes.
5. 5Step 5: Once the vegetable mixture is golden brown, add shredded chicken. Season with salt, pepper, and red chili flakes.
6. 6Step 6: Add soy sauce and mix well.
7. 7Step 7: Cook for 3-5 more minutes and remove from heat. Allow chicken mixture to cool before making spring rolls.
8. 8Step 8: Start forming spring rolls by dipping a rice paper wrapper in lukewarm water for 10-15 seconds.
9. 9Step 9: Lay it on a slightly damp cutting board or flat surface. Add about a tablespoon of the chicken mixture close to the bottom half of the wrapper, leaving about an inch of space from the bottom.
10. 10Step 10: Add fresh jalapeño slices, some cilantro, and mint.
11. 11Step 11: Roll the bottom part of the rice paper wrapper over the filling. Fold in the left and right side of the wrapper. Then, roll the bottom part all the way up until you have a roll.
12. 12Step 12: If you want to fry the rolls, wet a second piece of rice paper and wrap everything again in a second sheet.
13. 13Step 13: Once all rolls are ready, heat neutral oil in a frying pan to medium high heat. Fry each roll for 2-3 minutes on each side or until golden brown.
14. 14Step 14: Serve with your favorite dipping sauce!