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Sweet Chilli Chicken Rice Paper Rolls Recipe

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4.2 from 4 reviews

  • Author: Sara
  • Total Time: 40 minutes
  • Yield: 12 servings
  • Diet: Low Fat

Description

Delight in these fresh and flavorful Sweet Chilli Chicken Rice Paper Rolls, perfect for a light lunch or a healthy snack. Tender air-fried chicken breast is coated in sweet chilli sauce and paired with crisp bell pepper, carrot, cucumber, and lettuce, all wrapped in delicate rice paper. Served with a creamy peanut dipping sauce, these rolls are both refreshing and satisfying.

Ingredients

Chicken Filling

  • 600 g chicken breast fillets (~4 breasts)
  • ½ cup sweet chilli sauce
  • Olive oil, for cooking
  • Salt and pepper, to taste
  • Optional extra spices (such as paprika or garlic powder)

Vegetables

  • 1 red bell pepper, thinly sliced
  • 1 large carrot, matchsticks or grated
  • ½ large cucumber, thin strips (seeds removed if watery)
  • 2 cos lettuce heads, leaves separated and washed

Rice Paper & Sauce

  • 12 rice paper sheets
  • ¼ cup peanut butter
  • 2 tbsp soy sauce (or tamari)
  • 2 tbsp sweet chilli sauce
  • Cold water to thin peanut sauce

Instructions

  1. Prepare and cook the chicken: Season the chicken breasts with olive oil, salt, pepper, and any optional spices. Cook the chicken in an air fryer at 180°C (356°F) for about 20 minutes, flipping halfway through, or alternatively bake in an oven at 200°C (392°F) for 20–25 minutes until fully cooked.
  2. Shred and coat the chicken: Once cooked, use two forks or a shredding tool to shred the chicken into bite-sized pieces. Toss the shredded chicken with ½ cup of sweet chilli sauce until evenly coated.
  3. Prepare the vegetables: Thinly slice the red bell pepper, carrot, and cucumber into matchsticks or thin strips. Wash and dry the cos lettuce leaves thoroughly.
  4. Soften the rice paper: Fill a shallow dish with warm water. Dip one rice paper sheet into the water for 3–4 seconds until it softens slightly, then lay it on a slightly damp board or clean towel to continue softening without sticking.
  5. Assemble the rolls: Place one lettuce leaf onto the lower third of the softened rice paper. Add a generous amount of shredded chicken and a handful of each vegetable on top of the lettuce leaf.
  6. Roll the rice paper rolls: Fold the bottom edge of the rice paper over the filling, tuck in the sides carefully, and roll tightly to seal. Repeat this process with the remaining rice paper sheets and fillings.
  7. Prepare the peanut dipping sauce: In a small bowl, mix the peanut butter, soy sauce (or tamari), sweet chilli sauce, and a little cold water to thin it to a desired dipping consistency.
  8. Serve and store: Serve the rice paper rolls immediately with the peanut dipping sauce, or store them in an airtight container lined with damp paper towels and plastic wrap for meal prep.

Notes

  • For a gluten-free option, use gluten-free tamari or soy sauce.
  • Make sure to not soak the rice paper sheets too long to avoid tearing.
  • Leftover rolls can be stored in the fridge for up to 24 hours but are best eaten fresh.
  • You can add fresh herbs like mint or coriander for extra flavor.
  • The air fryer method provides a quicker, healthier way to cook chicken with less oil.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Lunch
  • Method: Air Frying
  • Cuisine: Asian Fusion

Find it online: https://sarabaking.com/sweet-chilli-chicken-rice-paper-rolls-recipe/