Soft rice paper filled with marinated chicken strips, sliced cucumber, capsicum and carrot, vermicelli noodles and fresh herbs. Serve with a homemade dipping sauce and peanuts for a fresh and tasty meal.
Fresh and flavoursome, these moreish Chicken Rice Paper Rolls are perfect as an appetiser, or to serve with lunch or dinner. Filled with seasonal fresh vegetables and herbs, not only are these a healthy option, but they are also affordable.
A great option to serve as a build-your-own meal. For more crowd-pleasing recipes, be sure to check out my Mexican Style Beef Mince, Chicken Gyros and BBQ Fish Tacos.
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Ingredient notes:
- Chicken: This is a great recipe to use chicken breast in as it gets marinated in a flavoursome sauce, then quickly pan-fried which helps to prevent it drying out.
- Rice Paper: While this used to be classified as a specialty item, rice paper is now available in most major supermarkets.
- Vegetables: Lettuce, cabbage, carrots, cucumber, capsicum, mung beans, avocado, snow peas, spring onions, radishes and any of your favourite fresh herbs can be used in these rice paper rolls. As always - feel free to use what is available and affordable.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Mix together all of the ingredients and set aside. Cook the vermicelli according to the packet instructions. Drain and set aside.
Heat the sesame oil in a frying pan over a medium-high heat. Add the chicken to the pan and cook until brown all over and cooked through. Add the soy sauce, brown sugar and garlic powder. Cook while stirring until the chicken is coated. Remove from the heat and set aside to cool.
Fill a large shallow bowl with boiling water, about 2 cm high. Take one rice wrapper at a time and quickly dip it into the hot water for a few seconds. Shake off excess water. The wrapper will start to soften and feel a bit sticky. Transfer the wrapper to a clean dry plate or board.
Place some cucumber, carrot, capsicum and vermicelli noodles in the centre of the rice wrapper leaving 4cm of space on each side. Top with the cooked chicken strips and a few mint leaves.
Roll the rice paper up like a burrito, folding the bottom up over the ingredients, folding the sides in, and then rolling to close. Repeat with the rest of the ingredients until you have made 8 rolls. Place in the fridge until ready to serve.
Serve with the dipping sauce, crushed peanuts and fresh herbs.
Recipe FAQs:
Absolutely! While chicken is a common choice, you can use other meats like shrimp, pork, beef, or tofu as well. The filling options are quite versatile, so feel free to experiment with different proteins and flavour combinations.
Yes, most rice paper wrappers are gluten-free as they're made from rice flour, water, and salt. However, it's always a good idea to check the packaging to ensure there are no added ingredients that may contain gluten, especially if you have a gluten sensitivity or allergy. Don't forget to check your sauce bottles too.
Storage:
If you want to get ahead, you could prepare your rice paper rolls early in the day to serve with lunch or dinner. Once prepared, cover the rice paper rolls with a damp kitchen towel then place in an airtight container in the fridge until ready to serve. They will keep well for up to two days in the fridge, but are best eaten fresh.
Rice paper rolls are not suitable for freezing.
Top tips:
I only learnt this recently myself, but did you know the rice paper only needs a quick dip in the hot water? After this it will continue to soften on its own while you add the fillings. I used to leave it in the water for ages! Not anymore.
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*DISCLAIMER*
If you are coeliac, or cooking for someone who is, please ensure you make the necessary substitutions to ensure this recipe meets your dietary requirements. Be sure to check the labels on all your processed food, including sauce bottles, to make sure they are gluten free.
Chicken Rice Paper Rolls
Fresh spring rolls filled with marinated chicken and slices of fresh capsicum, carrot and cucumber. Serve with a homemade dipping sauce.
Ingredients
Dipping sauce
- 2 Tbsp rice wine vinegar
- 2 Tbsp soy sauce*
- ¼ cup sweet chilli sauce*
- 1 clove garlic, crushed
Chicken
- 1 tsp sesame oil
- 1 chicken breast, 300g, sliced
- 2 Tbsp reduced salt soy sauce*
- 1 Tbsp brown sugar
- ½ tsp garlic powder
Wraps
- 50g thin rice vermicelli noodles
- 8 rice paper wrappers
- 1 medium cucumber, thinly sliced
- 1 medium carrot, thinly sliced
- ½ capsicum, thinly sliced
- Handful fresh mint leaves
To Serve
- Roasted peanuts, finely chopped
- Fresh coriander, optional
Instructions
- Dipping sauce: Mix together all of the ingredients and set aside.
- Cook the vermicelli according to the packet instructions. Drain and set aside.
- Chicken: Heat the sesame oil in a frying pan over a medium-high heat. Add the chicken to the pan and cook until brown all over and cooked through.
- Add the soy sauce, brown sugar and garlic powder. Cook while stirring until the chicken is coated. Remove from the heat and set aside to cool.
- To make: Fill a large shallow bowl with boiling water, about 2 cm high.
- Take one rice wrapper at a time and quickly dip it into the hot water for a few seconds. Shake off excess water. The wrapper will start to soften and feel a bit sticky. Transfer the wrapper to a clean dry plate or board.
- Place some cucumber, carrot, capsicum and vermicelli noodles in the centre of the rice wrapper leaving 4cm of space on each side. Top with the cooked chicken strips and a few mint leaves.
- Roll the rice paper up like a burrito, folding the bottom up over the ingredients, folding the sides in, and then rolling to close.
- Repeat with the rest of the ingredients until you have made 8 rolls. Place in the fridge until ready to serve.
- Serve with the dipping sauce, crushed peanuts and fresh herbs.
Notes
* If you are coeliac or cooking for someone who is, please ensure you make the necessary substitutions to ensure these recipes meet your dietary requirements. As always, be sure to check the labels on all your processed food including sauce bottles to make sure they are gluten free.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 163Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 32mgSodium: 385mgCarbohydrates: 21gFiber: 1gSugar: 6gProtein: 14g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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