Ginger and chilli chicken rice paper rolls

Great for a party or picnic, or for something different in the lunchbox.
Ginger & chilli chicken rice paper rolls

Ginger & chilli chicken rice paper rolls


Simple, tasty and crunchy! Rice paper rolls are packed with vegetables, meat and aromatic herbs. In this rice paper rolls recipe, we pack the rice paper with chicken, vegetables and lots herbs to make sure they’re full of flavour.

Rice paper rolls can be prepared up to 1 day ahead of serving. Cover with damp paper towel and plastic wrap, and keep refrigerated. You can use poached chicken breast or the breast from a barbecued or roast chicken.

Looking for more recipes for rice paper rolls? Here’s a simple recipe for prawn rice paper rolls. Or check out the delicious dipping sauce in this rice paper roll recipe. Or for something a bit different, try these fried rice paper rolls.



1.Place noodles in a large heatproof bowl; cover with boiling water, separate noodles with a fork. Stand until tender; drain.
2.Place ginger in a fine sieve over a medium bowl, press down firmly on ginger to remove juice; discard pulp. Add oil, lime juice and sherry to ginger juice, then add chicken and noodles; toss gently to combine.
3.Working with one rice paper round at a time, dip round into a bowl of warm water until soft. Lift sheet from water; place on a clean tea towel. Place two coriander sprigs on the rice paper, top with one-twelfth of the noodle mixture, carrot, green onion, capsicum, cucumber, chilli and sprouts. Fold rice sheet over filling, then fold in both sides. Continue rolling to enclose filling. Repeat with remaining rice paper rounds and filling ingredients to make a total of 12 rolls. Serve with lime wedges, if you like.

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