Packed full of fresh veggies, these Chicken Rice Paper Rolls are a great healthy recipe idea with no cooking required!
I will walk you through the easy rolling technique so you can master these chicken rice paper rolls in no time.
I serve these light but filling rice paper rolls with a tasty hoisin and peanut dipping sauce too for that little something extra.
Perfect for appetizers, lunches or even as a snack, these chicken rolls use shredded rotisserie chicken so not only are they quick to make but they are also great for making an easy meal using any leftover chicken you have hanging around.
Table of Contents
Why you will love this recipe
- No-cook recipe using rotisserie chicken.
- Much easier to make than they look.
- Use up that leftover cooked chicken in your freezer.
- A fun way to eat vegetables!
What you need to make this recipe
*Please see the recipe card below for exact quantities and detailed instructions
Roll ingredients
- shredded cooked chicken - I used rotisserie chicken, but you could use chicken breasts or other leftover chicken
- rice paper wrappers - also known as spring roll wrappers
- carrot
- cucumber
- capsicum (red pepper)
- lettuce
- vermicelli rice noodles
- fresh chives
- fresh basil leaves
- fresh mint leaves
- salt
- black pepper
Peanut dipping sauce ingredients
- hoisin sauce
- peanut butter (natural)
- fresh garlic cloves
- chopped peanuts
- white vinegar
- milk
*Please see the recipe card below for exact quantities and detailed instructions
How to make chicken rice paper rolls
- Dip one rice paper sheet into a bowl of warm water.
- Place the sheet onto your work surface, shiny side down.
Want to save this recipe?
Email yourself a link to this page and come back later.
- Pile ingredients onto the bottom of the wrapper.
- Fold the short edge up over the ingredients.
- Roll the bundle away from you, folding in the sides of the wrapper as you go.
- Add a few whole mint leaves just before you reach the top - pretty, but optional.
Top tips for the best result
- You only need to dip the rice paper into the water for a few seconds - it should still be fairly stiff when you pull it out. It will soften up and become more pliable while you are adding your ingredients on top (as it absorbs the water). By the time you are ready to roll it should be soft.
- Swap the extra mint leaves for small basil leaves (as decoration towards the end of the rolls) if you prefer.
- Place finished rolls a slight distance from each other as you go, they will stick to each other. The same goes for when you are serving them.
Optional additions
- Sliced avocado
- Bean sprouts
- Spring onion (green onion) thinly sliced lengthways
- Shredded omelette
- Add some sriracha or fresh chilli to the peanut sauce for some heat
Storage
- The rolls are best eaten within a couple of hours of being made - but can be eaten the next day if refrigerated correctly.
- You can keep the rolls in the fridge until you want to use them, but you must wrap them well (and individually) in plastic wrap or the wrappers will quickly dry out and go hard and rubbery.
Frequently asked questions
Do you wet rice paper before rolling?
Yes.
Do you put the smooth side up or down on rice paper?
Smooth side down.
How do you keep rice paper rolls from sticking to each other?
Plastic wrap in between, or wrap each roll individually.
Other recipes you may enjoy
Corn Ribs - more fun vegetables! With plenty of paprika, garlic and butter these juicy corn ribs make a fun veggie dish everyone will love.
Miso Pasta - an easy 5 ingredient pasta dish perfect for a busy weeknight. Fast and packed with flavour using miso, garlic and parmesan.
📖 Recipe
Chicken Rice Paper Rolls
Chicken rice paper rolls are easy to make at home with leftover rotisserie chicken plus lots of fresh veggies and served with a peanut dipping sauce.
Print
Pin
Rate
Serving: rolls
Calories: 134kcal
Ingredients
Roll filling
- 12 round rice paper wrappers
- 250 g rotisserie chicken shredded
- 2 tablespoon finely chopped mint leaves plus some whole for decoration (optional)
- 2 tablespoon finely chopped basil leaves
- ¼ teaspoon fine cooking salt
- a few grinds of fresh black pepper
- 75 g vermicelli rice noodles cooked according to package directions, drained and cooled
- 1 large carrot cut into thin matchsticks 10cm long
- 1 large lebanese cucumber deseeded and cut into thin strips 10cm long
- 1 small red capsicum (red pepper) sliced into thin strips
- 12 soft lettuce leaves ribs removed and roughly torn/shredded (I used oak leaf)
- 24 chives 10 cm lengths
Peanut Dipping Sauce
- 3 tablespoon hoisin sauce
- 1½ tablespoon natural peanut butter (see my notes)
- 2 small garlic cloves cores removed and crushed
- 1 tablespoon finely chopped peanuts
- 3 teaspoon white vinegar
- 2 tablespoon milk plus more as needed
Watch me make this recipe
Instructions
- Into a bowl add shredded chicken, chopped mint, chopped basil, salt and pepper.250 g rotisserie chicken2 tablespoon finely chopped mint leaves2 tablespoon finely chopped basil leaves¼ teaspoon fine cooking salta few grinds of fresh black pepper
- Mix to combine then set aside.
- Working on one roll at a time, fill a large bowl with warm water (see my notes) and briefly submerge one rice paper round (for about 3 to 5 seconds - you can watch me do it in real-time on the video) then place it onto a cutting board shiny side down - it will still be stiff at this stage, that's ok as it will soften as you build the roll.12 round rice paper wrappers
- Pile the fillings onto the bottom third of the round (2-3 cm up from the edge), starting with the vermicelli noodles on the bottom and finishing with the lettuce then shredded chicken on the top (see my notes).75 g vermicelli rice noodles1 large carrot1 large lebanese cucumber1 small red capsicum (red pepper)12 soft lettuce leaves24 chives
- Then bring the short tab at the bottom up and over to enclose the filling and then start to roll the bundle away from you.
- About halfway up, fold in each side.
- Then just before you reach the top, lay the extra mint leaves (if using) onto the rice paper then roll up to seal (see my notes).
- Repeat with remaining rice paper rounds and fillings then serve with dipping sauce.
- To make the dipping sauce, add all the ingredients to a small bowl and mix to combine. Add more milk to reach your desired consistency.3 tablespoon hoisin sauce1½ tablespoon natural peanut butter2 small garlic cloves1 tablespoon finely chopped peanuts3 teaspoon white vinegar2 tablespoon milk
Notes
- Place the completed rolls slightly apart from each other as they will stick.
- Rolls could be sliced in half for appetizers.
- Natural peanut butter has no added sugar, but some have added salt and some don't. If you are using one without salt you may need to add a pinch of salt to the dipping sauce.
- Warm water - approximately 40-42c (a bit hotter than lukewarm, not hot enough that you can't keep your hand in it).
- I put the vermicelli noodles on the base and the chicken on the top of my pile of fillings because they are soft and less likely to tear the rice paper.
- The extra decorative mint leaves are added right at the end so that they only have one layer of rice paper over the top of them so you can see them.
Want to save this recipe?
Email yourself a link to this page and come back later.
Serving: 1roll | Calories: 134kcal | Carbohydrates: 22g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 22mg | Sodium: 292mg | Potassium: 175mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1850IU | Vitamin C: 16mg | Calcium: 35mg | Iron: 1mg
So excited that the peanut sauce doesn't have fish sauce in it! Perfect without it 🙂
These were easy to make. I served them for a brunch with friends and they ate the lot. Thanks for the recipe.
My pleasure, Sandra!
L x