These Teriyaki Chicken Rice Paper Rolls are a fun and tasty treat! Filled with tender chicken, fresh veggies, and a sweet teriyaki sauce, they’re great for a light meal or snack.
Rolling them up is almost like wrapping a gift, and the best part? You can dip them in more sauce! I love making these for friends, and they always disappear fast! 😋
Key Ingredients & Substitutions
Rice Paper Wrappers: These are essential for wrapping your ingredients. If you can’t find them, you can use lettuce leaves for a low-carb option. Just keep in mind that the texture will be different.
Cooked Chicken: Shredded chicken breast is preferred, as it mixes well with the other ingredients. If you want a vegetarian option, try tofu or tempeh marinated in teriyaki sauce.
Vegetables: Purple cabbage adds color and crunch, while carrots offer sweetness. You can swap in other veggies like bell peppers or cucumber if you like them better.
Fresh Herbs: Cilantro and mint are great for adding freshness. If you’re not a fan, basil works too, or you can skip the herbs altogether.
Teriyaki Sauce: If you don’t have mirin, try a mix of rice vinegar and a bit of sugar. For gluten-free, use tamari instead of soy sauce.
What’s the Best Way to Soften Rice Paper Wrappers?
Softening the rice paper properly is key to avoiding tears in your rolls. Here’s how:
- Use warm water in a shallow dish for easy dipping.
- Dip one wrapper for about 10-15 seconds. It should feel soft but still firm enough to hold your fillings.
- Lay it on a clean surface or a damp kitchen towel—this prevents sticking.
- If it starts to feel too soft, don’t worry; it will firm up once filled and rolled.
Keep practicing; it takes a few tries, but soon you’ll have perfectly rolled rice paper wraps!
Teriyaki Chicken Rice Paper Rolls
Ingredients You’ll Need:
For the Rolls:
- 8 rice paper wrappers
- 2 cups cooked chicken breast, shredded or chopped
- 1 cup shredded purple cabbage
- 1 cup julienned carrots
- 1 cup fresh lettuce leaves (butter lettuce or romaine work well)
- 1 cup cooked rice vermicelli noodles
- 1/4 cup fresh cilantro leaves (optional)
- 1/4 cup fresh mint leaves (optional)
- 2 tablespoons sesame seeds, toasted
For the Teriyaki Sauce:
- 1/2 cup soy sauce
- 2 tablespoons mirin (Japanese sweet rice wine)
- 2 tablespoons sake (optional)
- 2 tablespoons brown sugar or honey
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
For the Dipping Sauce:
- 1/4 cup soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame seeds
- 1 teaspoon honey or sugar (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and assemble, plus any additional time needed for cooling and chilling the sauces. Enjoy a delicious meal that’s fresh and fun to eat!
Step-by-Step Instructions:
1. Prepare the Teriyaki Sauce:
In a small saucepan over medium heat, mix together the soy sauce, mirin, sake (if using), brown sugar, grated ginger, and minced garlic. Bring it to a gentle simmer, stirring occasionally until the sugar dissolves. Gradually stir in the cornstarch slurry and let it simmer for about 2-3 minutes until the sauce thickens to a glaze-like texture. Once done, take it off the heat and let it cool.
2. Prepare the Vegetables and Noodles:
While the sauce is cooling, julienne the carrots and shred the cabbage. Rinse and dry the lettuce leaves and any fresh herbs you like. Cook the rice vermicelli noodles by following the package instructions; once done, drain them and rinse with cold water to stop the cooking process.
3. Soften the Rice Paper Wrappers:
Grab a large shallow dish or bowl and fill it with warm water. Take one rice paper wrapper and dip it into the water for about 10-15 seconds until it becomes pliable but not too soft. Carefully lay it flat on a clean, dry surface or a damp kitchen towel to prevent sticking.
4. Assemble the Rolls:
On the bottom third of your rice paper wrapper, start layering in a small handful of lettuce, followed by a portion of rice vermicelli, shredded chicken, purple cabbage, julienned carrots, and any fresh herbs if you’re using them. Leave some space at the edges so you can roll them up easily.
5. Add Teriyaki Sauce:
Drizzle about 1 teaspoon of your homemade teriyaki sauce over the filling you just added inside the rice paper. This will add great flavor to your rolls.
6. Roll the Rice Paper Rolls:
To roll, gently fold the bottom edge of the rice paper over the filling, then fold in the sides snugly. Continue rolling tightly all the way to the top edge to create a nice, neat roll.
7. Repeat:
Keep soaking and assembling the remaining rice paper wrappers until all your fillings are used up. It’s fun, so enjoy the process!
8. Serve:
Place your finished rolls on a plate. If you wish, drizzle a little more teriyaki sauce over the top and sprinkle with toasted sesame seeds for some extra flavor and crunch.
9. Dip and Enjoy:
Serve your delicious rice paper rolls with the prepared dipping sauce on the side. Enjoy your fresh and flavorful Teriyaki Chicken Rice Paper Rolls!
Can I Use Different Proteins Instead of Chicken?
Absolutely! Feel free to substitute the chicken with shredded cooked tofu for a vegetarian option, or use shrimp or beef for a change. Just ensure whatever protein you choose is fully cooked before adding it to the rolls.
How Should I Store Leftover Rolls?
If you have any leftover rolls, store them in an airtight container in the refrigerator for up to 2 days. To keep rice paper wrappers from becoming too sticky, you might want to separate each roll with a layer of parchment paper.
Can I Make the Teriyaki Sauce Ahead of Time?
Yes, you can prepare the teriyaki sauce in advance! Store it in the fridge for up to a week. Just give it a good stir before using, as it may thicken when chilled.
What Other Vegetables Can I Use?
The possibilities are endless! You can use sliced bell peppers, cucumber, avocado, or even zucchini. Just make sure to cut them into thin strips so they fit well inside the rolls!
