Rul-haye Berenji (رول‌های برنجی) — Persian-Style Rice Rolls

• 350 gChicken breast, boneless skinless (sliced into 6 mm strips)
• 12 gGarlic (finely minced (about 3 cloves))
• 40 gScallions (whites and greens thinly sliced)
• 10 gChives (cut into 3 cm lengths)
• 90 gGreen bell pepper (julienned into matchsticks)
• 90 gRed bell pepper (julienned into matchsticks)
• 15 mlNeutral oil (such as grapeseed or sunflower)
• 30 mlOyster sauce
• 6 gBrown sugar (about 1 1/2 tsp, packed)
• 10 mlRice vinegar (or mild white vinegar)
• 1 gBlack pepper (about 1/2 tsp)
• 2 gFine sea salt (about 1/3 tsp)
• 5 mlToasted sesame oil (optional, for aroma)
• 160 gMung bean sprouts (rinsed and thoroughly drained)
• 20 gFresh basil leaves (leaves kept whole)
• 12Rice paper wrappers (22 cm rounds)
• 750 mlWarm water (for dipping wrappers)
• 30 mlLime juice (about 2 tbsp, for serving)
• 1 gChili flakes (optional, for serving)

Instructions

1. 1

   Prep all components so assembly is fast: slice chicken into 6 mm strips, julienne both bell peppers, and slice scallions. Rinse sprouts and drain very well. Keep basil leaves whole. Set out a damp kitchen towel on a board for rolling, and a shallow dish with 750 ml warm water (about 40–45°C) for softening wrappers.

2. 2

   Make the quick sauce and season the chicken: in a bowl combine oyster sauce, brown sugar, rice vinegar, black pepper, and salt until the sugar dissolves (about 30 seconds). Toss chicken strips with half the sliced garlic and 2 tablespoons of the scallions. Let sit 10 minutes at room temperature while you heat the pan.

3. 3

   Stir-fry the chicken: heat a wok or large skillet over medium-high for 2 minutes, then add neutral oil. Add chicken in a single layer and cook 2 minutes without moving to brown lightly. Stir-fry 2–3 minutes more until just cooked through (74°C internal) and glossy, lowering heat if the sauce threatens to scorch.

4. 4

   Finish the filling with vegetables and aromatics: add remaining garlic, bell peppers, and the rest of the scallions. Stir-fry 60–90 seconds so peppers stay crisp-tender. Turn off heat and stir in chives plus optional toasted sesame oil. Spread the mixture on a plate to cool for 8–10 minutes; warm filling can tear rice paper.

5. 5

   Soften one rice paper wrapper at a time: dip a wrapper in warm water for 6–10 seconds until pliable but not fully floppy. Lay it on the damp towel and wait 20 seconds; it will continue softening. Place a small line of basil leaves, a handful of sprouts, and 2–3 tablespoons of chicken-pepper filling across the lower third.

6. 6

   Roll tightly for clean, translucent rolls: fold the bottom edge up over the filling, tuck to compress, then fold in both sides like an envelope. Roll upward firmly to seal, keeping the filling centered. Repeat with remaining wrappers to make 12 rolls. Serve immediately with lime juice and optional chili flakes, or cover and chill briefly.