Marinated chicken rice paper rolls

Lunch & Light Meals
Prep   10 min
Cook   15 min
Other   10 min (Marinating)
  • Chicken breast, lean, raw, 400 g
  • Rice paper, 8 medium sheet(s)
  • Bean sprouts, 1 cup(s)
  • Fresh mint, 16 leaf(s)
  • Coriander, ¼ cup(s) loosely packed, (1/4 cup)
  • Red capsicum, ½ capsicum(s), seeded and sliced
  • Carrot, 1 medium carrot(s), cut into sticks
  • Barbecue sauce, 2 tablespoon(s), Chinese (Char Siu sauce)
  • Chinese five spice, 1 teaspoon(s)
  • Ginger, fresh, 2 teaspoon(s), grated
  • Rice vinegar, 1 teaspoon(s)


Preheat oven to 180°C (350°F).

To create marinade combine Chinese barbeque sauce (Char Sui), Chinese five-spice, ginger and rice-wine vinegar together in a bowl. Add chicken and toss to coat thoroughly. Cover bowl and allow the chicken to marinate for 10-15 minutes.

Transfer chicken to a baking dish and cook for 15 minutes, or until cooked through. Remove from the oven and allow to cool. Slice chicken into long strips and set aside.

Fill a large, shallow bowl with cold water. One by one, soak sheets of rice paper in cold water for 2 minutes, then drain and lay on a clean cloth. Divide chicken and remaining ingredients equally among the centres of the rice paper sheets. Tuck in both sides and roll up securely. 

Serve with a sweet-chilli dipping sauce and a mixed-leaf salad.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1
Bread & Cereals1
Healthy Fats & Oils0
Protein25.4 g
Total fat2.1 g
- Saturated fat0.6 g
Total carbohydrates31.7 g
- Total sugars8.3 g
Fibre2.8 g
Sodium250 mg
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