1/4tsp. seasoning salt optional, if omitting replace with more Kosher salt
1/4tsp. black pepper
1pkg. rice paper sheets12 oz. package, you will have extra
4-6C.peanut oil for frying
In a bowl combine the chicken, curry powder, sugar, salt, seasoning salt, and black pepper. Cover and store in the refrigerator for a few hours or use immediately.
Use scissors to cut each rice paper sheet in half.
Dip the rice paper into a pan of water making sure to get both sides wet. Place it onto a plate to rest for 2-3 minutes or until the sheet is completely soft stretchy and transparent.
Place the rice sheet vertically on to a plate. Place a piece of chicken on the lower third of the sheet and fold the bottom edge over it. Fold the sides toward the middle and finish by rolling up the chicken completely surrounding it in rice paper.
In a medium saucepan add 2" of peanut oil. Heat on medium heat to 350˚F/177˚C.
Add the rolls to the preheated oil. Do not overcrowd the pan or the nuggets with stick together.
Use tongs to gently nudge the rolls off the bottom of the pan. Fry for 3-5 minutes or until they reach an internal temp of 165˚F/74˚C. Drain on a plate lined with paper towels.