Chicken Rice Paper Rolls (Chicken Summer Rolls)
Chicken Rice Paper Rolls are quick and easy! Roll and wrap then dunk in hoisin dipping sauce for the perfect healthy appetizer or snack!
Servings: 16
Calories: 161kcal
Equipment
- 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
Ingredients
- 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
Instructions
- 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!
Notes
- 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.
Nutrition
Calories: 161kcal | Carbohydrates: 28g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 12mg | Sodium: 221mg | Potassium: 91mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1366IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg