Teriyaki Rice Paper Rolls

    2 hours

    This rice paper rolls recipe is inspired by 2 recipes from this site, in my attempt to try all sorts of Asian flavours at an Asian night dinner party i hosted.


    New South Wales, Australia
    40 people made this

    Makes: 8 rolls

    • rice paper roll and filling
    • 60g vermicelli noodles
    • 16 rice paper sheets
    • 1 carrot, grated/peeled strips
    • 1 avocado, sliced
    • 1/4 small capsicum, finely sliced
    • for teriyaki chicken
    • 500g chicken breast, cut into chunks/strips
    • 1/2 tablespoon cornflour
    • 1/2 tablespoon cold water
    • 60g caster sugar
    • 1/4 cup soy sauce
    • 2 tablespoons cider vinegar
    • 1/2 teaspoon minced garlic
    • 1/4 teaspoon minced ginger
    • pepper to taste

    Preparation:30min  ›  Cook:1hour  ›  Extra time:30min cooling  ›  Ready in:2hours 

    1. For the Teriyaki Chicken: In a small saucepan over low heat, combine the cornflour, cold water, sugar, soy sauce, vinegar, garlic, ginger and pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
    2. Preheat oven to 220 degrees C.
    3. Place chicken pieces in a baking paper/alfoil lined baking dish (for easier cleaning later) and brush with the sauce. Turn pieces over and brush again. Cover dish with alfoil (keeps chicken moist and oven clean!)
    4. Bake for 30 minutes, brushing with sauce every 10 minutes during cooking (be careful of steam when taking alfoil off each time). Turn chicken over, brush with sauce and bake for another 30 minutes, until no longer pink and juices run clear.
    5. Let the chicken cool for about 1/2 hour or until you can shred up the chicken easily, I use a pair of scissors for ease, and I do this in the dish I have cooked the chicken in so that all the sauce in the bottom can coat the chicken.
    6. For the wraps and filling: Boil kettle. Place vermicelli in a bowl of the boiled water for 3 to 5 minutes covered, until soft, and drain. Rinse thoroughly with cold water so they don't stick together.
    7. Fill a large shallow bowl/plate with warm water. Dip 2 wrappers into the water (one on top of the other) for a few seconds to soften. It will try and curl up on itself, so stop this from happening. Lay double wrapper on a damp towel and place a small handful of noodles onto the lower part of the wrapper.
    8. Now place some of the shredded chicken mixture, grated carrot, avocado and capsicum on top of the noodles (add a little chilli/soy/left over teriyaki sauce if any if you like).
    9. Now fold rice paper like an envelope. Bottom first (end where filling is), sides, then tightly roll to enclose the filling. Repeat with remaining rolls.

    Serving suggestion

    Serve with a dipping sauce of sweet chilli and soy sauce.

    Other ideas

    Endless possibilities of the fillings you could use: honey soy chicken/bean sprouts/ lettuce/ rocket/ cream cheese, tuna mayo/ prawns/ marinated beef, pork/tofu

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    Reviews in English (4)


    Yum. Worth the trouble  -  25 Oct 2015


    I love these as a light meal during the summer...they keep in the fridge if kept covered, for a day.  -  26 Nov 2010


    I didn't have an avocado but everything else was the same.....oh my stars they were soooo good & will definitely be making these again  -  17 Oct 2014