Chicken Rice Paper Rolls are a quick and easy take out style healthy spring roll. Packed with veggies, cooked chicken and fast to cook noodles they make the perfect appetizer or snack! Known as a healthy option Vietnamese chicken rice paper rolls come together effortlessly saving you time and energy. Serve with your chicken summer rolls with favourite dipping sauce for the ultimate delight!
🤍 Recipe Highlights
I have summarised everything that you will come to know and love (LOVE ❤) about the recipe in the points below:
- Smart easy: we are not cooking the chicken for this recipe! Using cooked chicken means we cut down loads of time on the steps and simply get our roll and wrap on.
- Budget friendly: there is nothing in this recipe that will break the bank. It is a simple combination of 2 veggies, noodles and cooked chicken rolled in a specially made wrapper dunked in sauce.
- Taste and texture: the noodles offer a delightful texture in the soft wrap and contrast nicely with the crunchy carrots and juicy cucumbers. The slick sauce is perfect for dunking the rolls into and is the ultimate pairing with complimentary flavours.
- Kid Friendly: rice paper rolls are loved by big and little kids alike. You can even hide more vegetables in them if you are trying to get the kids to eat more veggies!
The photo below is to show you everything you need to make the recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Rice paper roll wrappers: you will be able to purchase these from almost all local grocery stores. From Tesco to Safeway, Aldi, Walmart, Coles and Woolies. Found in the Asian food section (not freezer) they are light and delicate. We prep these by soaking in water.
- Vermicelli noodles: fast cooking and budget friendly these noodles pack a little bulk into the rice paper rolls. Read the packet and follow those instructions for the cook time.
- Cooked chicken: you can use leftover chicken or store bought cooked chicken. I use sandwich meat chicken and use kitchen scissors to chop the pieces into smaller bits.
- Carrots: added for their crunchy texture. These are one of the two vegetable components of the dish. Simply peel and chop into thin pieces like matchsticks as shown in the photo above.
- Cucumber: another veggie that requires the bare minimum prep time. Simply rinse, trim both ends and then cut into long sticks like you would for those to dunk in your favourite dip.
- Hoisin sauce: this is the brown dipping sauce you see in the photos throughout the post. It will also be found in the Asian foods section in the store, near the soy and oyster sauces.
- Crushed nuts: optional, but a great way to add a little texture to the sauce for dipping.
Tasty tip: have a read through my substitutions and variations for more ideas to switch up ingredients in the rolls and dipping sauce.
Here at the step by step instructions to make the recipe. We start by prepping the vegetables and then cooking the noodles.
- Cook the noodles (Photo 1)
- Gather the fillings (Photo 2)
- Add fillings to the soaked wrapper (Photo 3)
- Roll (Photo 4)
When gathering the fillings, you will need a plate and jug of water. Working 1 by 1 we soak the wrapper to make it flexible before removing from the water, transferring to a dry plate and loading the fillings on top. I am showing this in photo 2. That centre white plate has water in it and you soak as you go. However, it is then easiest to transfer to a dry clean plate for the wrapping step (Photo 3).
👩🍳 How to Make Chicken Rice Paper Rolls
To make the rice paper rolls, ensure that you have cooked the noodles and have the rest of the ingredients prepped and ready.
You will need a plate and jug of water. This is used to soak (one by one) the rice paper so that it becomes soft and flexible.
Pull some of the noodles from the bowl, then add the cucumber strips and carrot, then add some of the cooked chicken pieces.
Roll one side of the wrap into the centre, then the other and roll to seal. Set aside the rolled wraps and repeat to finish the batch.
🍽 Serving Suggestions
These rolls definitely need to be dunked or dipped in something yum as a step in the eating process 🥰😉 !
I use hoisin sauce, but you can use your favourite or choose a store bought dipping sauce, most stores offer at least 1 or 2 varieties of these. A few crushed nuts on the bowl of sauce makes it look a little bit fancy and also adds a little texture to the sauce.
👍 How to Guide
How to Store
Store leftover rice paper rolls in a sealed, air tight container in the fridge. They will last 2 to 3 days. If adding cooked prawns (shrimp) to the filling, they are best consumed that day or the next.
How to Freeze and Reheat
This is a no bake recipe and the rice paper rolls are not suitable to be frozen. They also are best served cold and not heated at any stage in the recipe making or eating process.
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- Add some mint leaves to the filling ingredients for another depth of flavour.
- Use bell pepper (capsicum) cut into strips for an additional vegetable or sub this in and switch either the carrot or the cucumber out.
- Add some sweet chilli sauce to the hoisin for a little spice if you wish to.
- You can use cooked roast beef or pork in place of the chicken if you choose.
- Add some cooked prawns as an additional protein in the wraps.
- Other vegetables such as avocado can be added in or used as an alternate or vegetable.
- Sprinkle some toasted sesame seeds on top for serving.
- Coriander (cilantro) is another great herb to bring freshness to the recipe if you want a little more lift in flavour.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- Read and follow the instructions on the noodle packet to cook them. Some will require boiling and other types simply a soak in hot water.
- Ensure these are fully drained to avoid getting excess moisture into the wraps.
- Let the noodles cool slightly before making the rice paper rolls to avoid the heat from the noodles tearing the delicate wraps.
- Place the rolled rice paper wraps slightly separate from each other to avoid them sticking together and the wraps tearing when being pulled apart (oh no 😭 !!).
🤓 Frequently Asked Questions
Are rice paper rolls healthy?
Yes, rice paper rolls are considered a healthy option. Unlike their deep fried counterparts they are not cooked in oil and contain high protein with a number of veggies.
Why are my rice paper rolls so chewy?
To avoid chewy rice paper rolls, ensure that the wrappers are soaked (1 by 1) thoroughly, including the edges so that they are soft and not chewy and plastic like.
Do you wet rice paper before rolling?
Yes, you need to soak the rice paper wrappers in room temperature water to allow them to soften before rolling.
😍 More Easy Asian Style Recipes
Asian style recipes are the best! Reminiscent of street eats and music in the outdoors, they work as they are not meat and 3 veg (typically!). Here are some more recipes that I think you will love:
- Air Fryer Frozen Spring Rolls
- Mushroom Udon
- Crispy Air Fryer Pork Belly
- Beef Noodle Stir Fry
- Pork Mince Noodles
- Salmon Noodle Stir Fry
- Teriyaki Glazed Salmon
- Prawn Stir Fry Noodles
You can also check out all of my noodle recipes in the one spot. We won't need chopsticks for these my friend, but we will indeed be getting our dunk on 😉🥰👍!
Chicken Rice Paper Rolls (Chicken Summer Rolls)
- 1 Heatproof glass bowl to cook the noodles
- 2 Chopsticks to unfold the noodles as they cook
- 1 Colander or sieve to drain the noodles once cooked
- 1 Dinner plate to soak the rice paper wrappers
- 1 Jug filled with water to pour water over the top of the wrapper
- 1 Dry dinner plate to allow filling and rolling of the wraps
- 250 grams/8 oz vermicelli noodles
- 2 cups cooked chicken meat Note 1
- 1 cup carrots peeled, cut into long matchsticks Note 2
- 1 cup Lebanese cucumbers peeled, cut into long sticks Note 3
- 16 rice paper roll wrappers
- ⅓ cup hoisin sauce for dipping
- 1 tablespoon crushed peanuts for dipping
- Cook the noodles: read and follow the instructions on the noodle packet. Drain, discard noodle water and allow to cool to room temperature.
- Soak: working 1 by one, place a dinner plate in the centre of the laid out ingredients. Pour room temperature water into the plate. Lay 1 of the rice paper roll wrappers into the layer and allow to soak until softened.
- Wrap: transfer the soaked rice paper roll wrapper onto a clean, dry plate. Add some of the cooled noodles, cucumber sticks, carrots and cooked chicken. Fold one side in, followed by the other, then roll the wrap to seal. Set aside and repeat to make the other rolls.
- Serve and enjoy: plate the chicken rice paper rolls on a serving plate with a bowl of dipping sauce, sprinkle some crushed peanuts over the top of the sauce. Dunk the roll into the sauce and enjoy!
- Note 1 Chicken: either use leftover cooked chicken or purchase store bought cooked chicken. You can find a number of sandwich filling options in the fridge section. The chicken needs to be cold or at room temperature as to not tear the soft wrappers.
- Note 2 - Carrots: you will need 3 to 4 carrots for the recipe. Standard size, not baby carrots. Use a grater to peel the skin and then cut into long strips.
- Note 3 - Cucumber: Lebanese cucumbers are the best type to use as they cut be cut in halves (long ways), ends trimmed. Make the sticks about the same size as you would if you were making veggies sticks for dipping.