These Teriyaki Chicken Rice Paper Rolls are fresh, fun, and packed with tasty chicken and crunchy veggies. They’re wrapped up in soft rice paper, ready to be enjoyed!
Making these rolls is a blast, and you can customize them however you like. Add your favorite dips, but I recommend a tasty peanut sauce—it makes them extra yummy!
Key Ingredients & Substitutions
Rice Paper Wrappers: These are essential for making your rolls. If you can’t find them, consider using lettuce leaves for a low-carb option. They won’t give the same texture but will still be fresh and crunchy!
Chicken: Cooked chicken breasts are used here, but feel free to use rotisserie chicken or even shredded tofu for a vegetarian version. It’s all about what you prefer!
Purple Cabbage: I love the color and crunch it adds, but green cabbage works just as well. You could also use spinach leaves for a different flavor and texture.
Teriyaki Sauce Ingredients: Mirin and sake enhance flavor, but you can skip sake if unavailable. For a non-alcoholic option, try apple cider vinegar or extra brown sugar for sweetness!
How Do You Properly Soften Rice Paper Wrappers?
Softening rice paper wrappers can be tricky, but here’s how to do it smoothly!
- Use warm water in a shallow dish. It should be warm but not boiling.
- Dip each rice paper wrapper for 10-15 seconds until it’s soft but still slightly firm.
- Lay it flat on a clean surface gently—don’t stretch too much to avoid tearing.
Remember, practice makes perfect. If some wrappers get torn, don’t stress! Just roll them anyway; they’ll still taste great!
Teriyaki Chicken Rice Paper Rolls
Ingredients You’ll Need:
For the Rolls:
- 8 sheets rice paper wrappers
- 2 chicken breasts, cooked and sliced or shredded
- 1 cup purple cabbage, shredded
- 1 cup carrots, julienned
- 1 cup cucumber, julienned
- 1 cup fresh cilantro or mint leaves
- 1 cup cooked rice vermicelli noodles (optional)
- 3 tbsp crushed peanuts (for garnish and texture)
For the Teriyaki Sauce:
- 1/4 cup soy sauce
- 2 tbsp mirin (Japanese sweet rice wine)
- 1 tbsp sake (optional)
- 2 tbsp brown sugar or honey
- 1 clove garlic, minced
- 1 tsp grated ginger
- 1 tsp cornstarch mixed with 1 tbsp water (slurry, for thickening)
For the Dipping Sauce (optional):
- 1/4 cup hoisin sauce
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- Crushed peanuts or sesame seeds for garnish
How Much Time Will You Need?
The total time for this recipe is about 30-40 minutes. You’ll need about 10 minutes for preparation and cooking the chicken, followed by another 20 minutes for assembling the rolls and preparing the sauces! Perfect for a breezy cooking session.
Step-by-Step Instructions:
1. Prepare the Teriyaki Sauce:
In a small saucepan, combine soy sauce, mirin, sake (if using), brown sugar, minced garlic, and grated ginger. Bring the mixture to a gentle simmer over medium heat. Stir occasionally while the sugar dissolves. Next, add the cornstarch slurry, mix well, and cook for another 1-2 minutes until the sauce thickens. Remove from heat and set aside to cool.
2. Cook the Chicken:
If your chicken is not already cooked, grill, sauté, or poach the chicken breasts until fully cooked. Once done, slice or shred the chicken into nice thin pieces. For added flavor, toss the chicken with 2-3 tablespoons of the prepared teriyaki sauce to coat it well.
3. Prepare the Vegetables and Noodles:
Julienne the carrots and cucumber. Shred the purple cabbage, and if you’re using them, rinse and drain the cooked rice vermicelli noodles so they’re ready to go!
4. Soften the Rice Paper Wrappers:
Grab a large shallow dish or bowl and fill it with warm water. Dip each rice paper wrapper into the warm water for about 10-15 seconds until it’s soft but still a little firm. Then, lay the softened wrapper flat on a clean surface or plate.
5. Assemble the Rolls:
On the lower third of the rice paper wrapper, place a small handful of the prepared chicken, carrots, cucumber, purple cabbage, fresh herbs, and rice vermicelli noodles if you’re using them. Fold the sides of the wrapper inward over the filling and roll tightly from the bottom up, just like a burrito!
6. Serve:
Place the finished rolls on a serving platter. Drizzle any remaining teriyaki sauce over the rolls or serve it on the side for dipping. Garnish with crushed peanuts for that tasty crunch! If you’d like another dipping sauce, mix hoisin sauce, soy sauce, rice vinegar, and sesame oil together, and sprinkle with crushed peanuts or sesame seeds to finish it off.
7. Enjoy!
Dig into your fresh and flavorful Teriyaki Chicken Rice Paper Rolls as a light appetizer or meal. They’re bursting with texture and taste, and you’re going to love every bite!
Can I Use Leftover Chicken for This Recipe?
Absolutely! Using leftover chicken is a great time-saver. Just ensure to slice or shred it and toss it briefly with the teriyaki sauce to enhance the flavor!
How Long Can I Store the Rolls?
It’s best to enjoy the rolls fresh, but you can store any leftovers in an airtight container in the fridge for up to 1 day. To keep the rice paper from sticking, place parchment paper between the layers.
What Can I Substitute for Mirin?
If you don’t have mirin, a mixture of 1 tablespoon of sugar with 3 tablespoons of water or rice vinegar can work in a pinch. It won’t be as sweet, but it will add a nice balance!
Can I Make These Rolls Vegan?
Definitely! Simply replace the chicken with tofu or tempeh, and use a vegan teriyaki sauce. The veggies and rice noodles will keep it satisfying and delicious!
