Go Back
–+ servings
Chicken Rice Paper Rolls

Delicious Chicken Rice Paper Rolls With Creamy Peanut Sauce

Try these Chicken Rice Paper Rolls for a refreshing, protein-packed appetizer that's visually stunning and easy to make.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time 1 hour
Total Time 1 hour 45 minutes
Servings: 4 rolls
Course: Appetizers
Cuisine: Asian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Marinade
  • 1 lb Boneless Skinless Chicken Breast cut into strips; substitute with tofu for a vegetarian version
  • Low Sodium Soy Sauce provides umami flavor; substitute with tamari for gluten-free options
  • Sesame Oil adds a nutty aroma; can replace with canola or olive oil
  • Minced Garlic fresh preferred, but garlic powder works in a pinch
  • Red Pepper Flakes adjust quantity according to taste
For the Rolls
  • 14 pieces Rice Paper Rounds
  • 6 oz Napa Cabbage substitute with lettuce or other leafy greens
  • Red Bell Pepper any bell pepper will work
  • 1 cup Radish Matchsticks swap for cucumber matchsticks for milder flavor
  • 1 cup Carrot Matchsticks try using shredded carrots
  • 1/2 cup Chopped Cilantro omit if not liked or substitute with mint
For the Peanut Dipping Sauce
  • 2/3 cup Hoisin Sauce can substitute with plum sauce
  • 1/3 cup Creamy Peanut Butter almond butter can be used as an alternative
  • 1/3 cup Water substitute with vegetable broth for added flavor
  • 3 tablespoons Lime Juice fresh lime is best
  • 1.5 tablespoons Soy Sauce use low sodium for a healthier option

Equipment

  • non-stick skillet
  • Shallow dish for soaking rice paper
  • mixing bowl
  • Ziplock Bag

Method
 

Step-by-Step Instructions
  1. Marinate the chicken by mixing soy sauce, sesame oil, minced garlic, and red pepper flakes in a ziplock bag. Add chicken strips and let marinate in the refrigerator for at least 1 hour.
  2. Cook the marinated chicken in a non-stick skillet over medium-high heat for 12-15 minutes until golden brown and cooked through. Remove and let cool.
  3. Soften rice paper rounds by submerging them in warm water for about 10-15 seconds until pliable. Lay them flat on a clean surface.
  4. Assemble the rolls by placing napa cabbage, red bell pepper, radish, carrot, cilantro, and chicken on the lower third of the rice paper. Roll tightly from the bottom.
  5. Make the peanut sauce by whisking hoisin sauce, peanut butter, water, lime juice, and soy sauce in a bowl until smooth.
  6. Serve the Chicken Rice Paper Rolls with the peanut sauce for dipping.

Nutrition

Serving: 1rollCalories: 200kcalCarbohydrates: 25gProtein: 15gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

Prep ingredients ahead for best results. Keep rolls covered with a damp cloth to maintain moisture.

Tried this recipe?

Let us know how it was!