Thai chicken rice paper rolls recipe
These lovely Thai chicken rice paper rolls are a tasty way to use up leftover chicken breast for a quick lunch or dinner. Perfect for lunch boxes.
Serves 4 - makes 16
- 2 cups (320g) shredded cooked skinless chicken breast
- 2 tsp sesame oil
- 2 tsp fish sauce
- 2 tsp lime juice (or lemon juice)
- 4-5 (70g) spring onions, finely sliced
- 2 large (300g) carrots, finely grated
- 1½ cups (100g) finely shredded cabbage (white or purple)
- 1 cup coriander leaves, finely chopped
- 16 rice paper wrappers
- soy sauce or sweet chilli sauce for serving (optional)
Mix chicken with sesame oil, fish sauce and lime juice and set aside.
While chicken is soaking up all those lovely Thai flavours, lay out all the salad vegetables in a production line so they’re ready to go.
It’s best to make the rice paper rolls one at a time to ensure the paper doesn’t dry out too much. Place a rice paper wrapper into a bowl of warm or cold water (whatever the packet instructions suggest) and leave for about 30 seconds until it’s softened.
Carefully lift wrapper out, gently squeeze off water and place on damp absorbent paper.
Add a little chicken and your vegetables to the middle of the rice paper wrapper.
Fold up the top and bottom sides over the filling and gently roll the mixture until enclosed.
Place on a plate under damp absorbent paper and make the rest of the rice paper rolls.
If you aren’t serving these now, place in the fridge under the damp kitchen paper in an airtight container until you’re ready to eat them. They will keep in the fridge for up to a day like this.
Serve with soy sauce or sweet chilli sauce.
- The key to making rice paper rolls is to have all the ingredients ready to go by the time you want to assemble them. It’s like a production line, but don’t be put off because it’s incredibly easy.
- You can replace the chicken with pork, prawns, fish or tofu, just make sure the protein is cooked (with the exception of the tofu which can be cooked or not).
- If you haven’t got any leftover cooked chicken but you want chicken, just cook 350g chicken breast.
- Feel free to use any vegetables you like, I’ve given these as an idea as they’re popular in my house.
- Encourage the kids to get into the kitchen and make dinner. Lay out all the ingredients, make one to show them how and let them at it!
- Wonderful for lunch boxes but make sure you put a cooling block inside the lunch box as the rolls containing chicken needs to be kept cold.
- Nutritional values per serve: (254.5cals); 7g total fat (1.7g saturated fat); 3.5g fibre
- This recipe was created by Jay Rogers for Kidspot, New Zealand's best recipe finder. You can follow Jay at The Moodie Foodie and on Facebook, Twitter or Pinterest.
Find more Asian food recipes:
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- Spring rolls
- Vegetable spring rolls
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- Prawn fried rice
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