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Chicken and veg rice paper rolls with peanut dipping sauce

These rice paper rolls are fun to make and even better to eat! They're a fabulous starter and can even be enjoyed as a meal in themselves.

Serves 4

Prep Time 20 min

Cooking Time n/a


  • 12 rice paper rounds (we used Blue Dragon)
  • 125g shredded chinese cabbage (or regular cabbage or lettuce)
  • 250g sliced roast chicken breast, shredded
  • 1 large carrot, grated
  • 75g sugar snap peas or mangetout, trimmed and thinly sliced
  • 1 small avocado, sliced
  • 12 large fresh mint leaves
  • 2tbsp no added salt or sugar crunchy 
peanut butter
  • 2tsp mirin (or 1tsp sugar)
  • 2tsp reduced-salt soy sauce
  • 1 fresh red chilli, seeded and finely chopped


    1. Fill a wide, shallow bowl with warm water. Dip 1 rice paper sheet into the water for 5–10 sec until just soft. Put on a clean worksurface and lightly pat with kitchen roll to remove excess moisture.
    2. Put a little of the chinese cabbage (or alternative) along the centre of the sheet. Top with some chicken, carrot, sugar snap peas or mangetout, avocado and 1 mint leaf. Fold up the bottom and roll to enclose the filling. Repeat to make 12 rolls.
    3. To make the dipping sauce, mix the peanut butter and 2tbsp boiling water in a small bowl until smooth. Add the mirin or sugar, soy sauce and chilli, to taste, and stir to combine. Serve the rolls with the dipping sauce.

TRY THIS with leftover cooked salmon instead of the roast chicken.

Nutrition per serving

Read more on how we calculate nutrition.
410 25.6g 17.4g 3.5g 5.3g 6.5g 0.6g 46mg 35.1g 1.2mg

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