Chicken Rice Paper Rolls

11:30 am on 24 February 2014

Makes 18 (three rolls each for six people)

This recipe is great for lunch or dinner. It’s light and tasty and is one of my family’s favourite meals. 

chicken spring rolls

Photo: Half Baked Harvest


  • 400g boneless chicken breast, sliced
  • 1 tsp honey
  • 1 tbsp oil
  • 18 rice paper wrappers
  • 1 lettuce, chopped
  • 2 carrots, grated
  • 2 avocados, sliced
  • 1 tomato, sliced handful of chopped nuts
  • 1/2 spring onion, sliced
  • small handful of coriander, chopped


Season chicken with salt and pepper and drizzle with honey. Heat oil in a pan. Fry chicken for 5–6 minutes until lightly browned and cooked through.

Place half a cup of hot water in a large bowl. Put one rice paper wrapper at a time in the water until soft, then remove. Place chicken, lettuce, carrot, avocado, tomato, nuts, spring onion and coriander as filling. Fold in the sides and then roll-up. Continue until you have made all your rolls.

Serve with dipping sauce on the side.

Asian Dipping Sauce:

This sauce should be sweet, salty and spicy. You can adapt it by adding more or less of certain ingredients to suit your desired taste.

Mix together 1 tablespoon sugar, 1 1/3 cups warm water, 1 teaspoon finely chopped garlic, 3 teaspoons fish sauce, 1/2 fresh chilli, deseeded and finely chopped (optional), 1 finely chopped spring onion, 1 grated carrot (optional). Taste and adjust as required. Makes 1 1/2 cups.

Reproduced with permission from Feed a Family of Six for under $20 by Jas McPhee. Published by Penguin Group NZ. RRP $19.99. Copyright © text  Jasmine McPhee, 2014 Copyright © food images Vance McPhee, 2014.