These Teriyaki Chicken Rice Paper Rolls are a fun, fresh treat! With tender chicken, crunchy veggies, and a tasty teriyaki sauce, you’ll love every bite!
Wrapping these rolls is like a fun art project—no two rolls are the same! I enjoy serving them with extra dipping sauce for that little zing! 🌟
Key Ingredients & Substitutions
Rice Paper Wrappers: These are essential for rolling up the fillings. If you can’t find them, consider using lettuce leaves for a low-carb option, or even tortillas if you’re up for a creative twist.
Chicken: Boneless, skinless chicken breasts are ideal here. For a quicker meal, use rotisserie chicken. You can also swap chicken for tofu or shrimp for a different flavor profile or to cater to dietary preferences.
Teriyaki Sauce: A store-bought option is convenient, but homemade teriyaki sauce can be so much tastier! Just mix soy sauce, honey or brown sugar, ginger, and garlic. Use low-sodium soy sauce for a healthier version.
Vegetables: Purple cabbage, carrots, cilantro, mint, and spinach make these rolls colorful and fresh. Feel free to add or replace with what you have on hand, like bell peppers or cucumbers for crunch.
Roasted Peanuts: They add a lovely crunch and nutty taste! If you prefer nuts-free, sunflower seeds or crispy chickpeas can work too. Just ensure to keep allergies in mind if serving to others.
How Do You Roll Rice Paper Perfectly Without It Tearing?
Rolling rice paper can be tricky, but with a little care, you can master it! Start by soaking the rice paper just until it’s soft—about 10-15 seconds. Be gentle when laying it on your surface; a smooth surface helps avoid tears.
- Do not overfill the wrapper — keep it to a small handful of filling.
- Fold the sides in first, ensuring the filling is snug, then roll it up tightly from the bottom edge.
- If any wrapper tears, don’t fret! Just use a piece of the extra rice paper to patch it up.
Practice makes perfect, so don’t hesitate to try a couple before serving!
How to Make Teriyaki Chicken Rice Paper Rolls
Ingredients You’ll Need:
Main Ingredients:
- 8 rice paper wrappers
- 2 boneless, skinless chicken breasts
- 1/3 cup teriyaki sauce, plus more for dipping
Veggies & Herbs:
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 cup fresh cilantro leaves
- 1 cup fresh mint leaves
- 1 cup fresh spinach leaves
Extras:
- 1/4 cup chopped roasted peanuts (optional)
- 1 tbsp vegetable oil
- Salt and pepper, to taste
- Water, for soaking rice paper
How Much Time Will You Need?
This dish will take about 20 minutes to prepare. You’ll spend roughly 10-15 minutes cooking the chicken and preparing the fillings, and then about 5 minutes rolling the rice paper rolls. It’s a quick and fun meal that’s sure to impress!
Step-by-Step Instructions:
1. Cook the Chicken:
Begin by slicing the chicken breasts into thin strips. Heat the vegetable oil in a skillet over medium heat. Once the oil is hot, add the chicken strips and cook for about 6-8 minutes, or until they are no longer pink in the center. Season with a little salt and pepper for flavor.
2. Glaze the Chicken:
After cooking the chicken, pour the 1/3 cup of teriyaki sauce over it in the skillet. Stir well to coat all the pieces. Let it cook for another 2-3 minutes until the sauce thickens and the chicken has a nice glaze. Remove the skillet from heat and allow the chicken to cool slightly.
3. Prepare the Rice Paper:
In a shallow dish, pour warm water. Dip one rice paper wrapper into the water for about 10-15 seconds or until it softens. Be gentle, as the wrapper is delicate. Once softened, lay it flat on a clean surface.
4. Fill the Rice Paper:
At the bottom edge of the wrapper, place a small handful of spinach leaves, followed by some shredded purple cabbage and carrots. Add a few cilantro and mint leaves, then layer on some of the glazed teriyaki chicken strips.
5. Add Optional Toppings:
If you’re using peanuts, sprinkle some chopped roasted peanuts over the filling for extra crunch.
6. Roll It Up:
Fold the sides of the rice paper wrapper over the filling, then tightly roll from the bottom edge upwards to enclose everything inside. Make sure it’s snug but not too tight to avoid tearing!
7. Repeat:
Continue this process with the remaining rice papers and fillings until you’ve made all the rolls.
8. Serve and Enjoy:
Arrange the rice paper rolls on a serving platter and serve with extra teriyaki sauce for dipping. Enjoy your delicious, fresh Teriyaki Chicken Rice Paper Rolls!
Can I Use Leftover Chicken in This Recipe?
Absolutely! Leftover cooked chicken works great in these rolls. Simply shred or slice it, then follow the remaining steps. Just make sure to mix it with teriyaki sauce to keep it flavorful and moist.
How Do I Keep My Rice Paper Rolls From Sticking Together?
To prevent sticking, ensure that each roll is separated on the serving plate. You can also lightly brush the outside of each roll with a bit of oil or place parchment paper between them if stacking for storage.
Can I Make These Rolls Vegetarian?
Sure! Substitute the chicken with tofu or tempeh marinated in teriyaki sauce. You can also add more veggies like bell peppers or avocado to enhance the flavor and texture!
What’s the Best Way to Store Leftover Rolls?
If you have any leftover rolls, store them in an airtight container in the fridge for up to 2 days. To keep them fresh, place a damp paper towel between layers to prevent the rice paper from drying out.
