Chicken Rice Paper Rolls

Rice paper rolls with chicken in a gray bowl with a brown dipping sauce and fresh mint on a wooden board.

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.

Course Lunch/Dinner

Cuisine International

Total Time 30

Servings rolls

Calories 134kcal

Author Lee-Ann Grace

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

Metric - US customary

Instructions

Into a bowl add shredded chicken, chopped mint, chopped basil, salt and pepper.
250 g rotisserie chicken, 2 tablespoon finely chopped mint leaves, 2 tablespoon finely chopped basil leaves, ¼ teaspoon fine cooking salt, a 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 noodles, 1 large carrot, 1 large lebanese cucumber, 1 small red capsicum (red pepper), 12 soft lettuce leaves, 24 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 sauce, 1½ tablespoon natural peanut butter, 2 small garlic cloves, 1 tablespoon finely chopped peanuts, 3 teaspoon white vinegar, 2 tablespoon milk

Video

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.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition