Rice Paper Rolls

Rice Paper Rolls


For 3-4 servings:

1/2 cup water
1/4 cup light soy sauce
2 Tbsp brown sugar
2 Tbsp sherry
2 cloves garlic, chopped
1 Tbsp grated ginger
1/2 tsp five spice powder
300-400g boneless, skinless chicken breasts
12-16 rice paper wrappers

These simple and delicious rolls can be served in a number of different ways – you can assemble them in advance and serve them made up, or arrange the fillings in bowls and let your diners make them at the table.

Combine the first seven ingredients in a frypan or pot, heat to boiling, then add the chicken and simmer gently, turning once or twice for about 15 minutes, or until the chicken is cooked through. Remove from the heat and leave the chicken to cool in the cooking liquid.

Shred the cooled chicken, place in a small bowl and toss with 1-2 tablespoons of cooking liquid. (Store in fridge if preparing in advance).

While the chicken cools, prepare dipping sauce (see below). Gather together (or place in bowls if you are serving at the table), extra fillings for the rolls. Our favourites are chopped mint leaves and/or coriander leaves, bean sprouts, finely shredded lettuce, grated carrot, chopped peanuts and chives.

To make each roll, soak a wrapper in warm water until soft and white (15-30 seconds). Lift out and lie flat. Place some shredded chicken, and your choice of extras on the wrapper. Fold in the edges then roll up to make a little parcel. Dip into the dipping sauce and enjoy!

Dipping Sauce:

juice of 1 lime
1/4 cup water
1/4 cup fish sauce
1 Tbsp caster sugar
2 cloves garlic, finely chopped
1 small red chilli, finely chopped (optional)

Combine all ingredients and leave to stand for 5 minutes.

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