Teriyaki chicken rice paper rolls

Quick and easy teriyaki chicken rice paper rolls; the perfect starter dish to share with dinner guest.

  • 35 mins cooking
  • Serves 4
  • Print


Teriyaki chicken rice paper rolls
  • 1 cup (160g) shredded cooked chicken
  • 1 carrot (70g), grated coarsely
  • 1 red capsicum (150g), sliced thinly
  • 100 gram fresh shiitake mushrooms, sliced thinly
  • 50 gram snow pea tendrils
  • 2 tablespoon coarsely chopped fresh coriander
  • 2 tablespoon teriyaki sauce
  • 1 tablespoon sweet chilli sauce
  • 12 x 22 centimetres rice paper rounds


Teriyaki chicken rice paper rolls
  • 1
    Combine chicken, carrot, capsicum, mushroom, tendrils, coriander and sauces in large bowl.
  • 2
    Place one sheet of rice paper in medium bowl of warm water until just softened; lift sheet carefully from water, place on board covered with a tea towel.
  • 3
    Place some of the filling in the centre of sheet; fold in sides, roll top to bottom to enclose filling. Repeat with remaining rice paper sheets and filling.

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