Chicken Fresh Rolls

The first time I had fresh rolls was the summer after third year, and they were an invention of necessity. I was with my roommates and in the middle of making sushi (as we did on many week nights that summer after work). Somewhere along the line we ran out of nori sheets and got creative. We stuffed the sushi rice and whatever fillings we were using into our rice paper wrappers, dunked them in soy sauce, and were very proud of our ingenuity. Cleaning out the cupboards a few weeks ago, I found more rice paper and figured they needed to be put to good use!

Rice paper wrappers can be a little finicky to work with. I fill a deep plate or large shallow bowl with warm water and gently slip the wrappers in one at a time to soften them. Be really careful taking them out of the water and lay them out flat on a plate or cutting board to fill them and roll them up. Use whatever combination of veggies you want to fill them with; I used romaine lettuce, shredded carrots, and parsley to go with the chicken in this recipe. Similarly, you can use any type of garlic seasoning, or choose not to season the chicken. I used Club House Garlic Plus, because it’s what was on hand. I’ve also made a version of these rolls using carrots, leftover turkey, bean sprouts, and this black bean dip, for those looking for more ideas.

This recipe serves 2.



  • 2 chicken breasts, cut into small strips
  • 1/2 tbsp olive oil
  • 1 tbsp garlic seasoning
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp smooth peanut butter
  • 8 rice paper wrappers
  • 2 cups romaine lettuce, torn
  • 2 cups shredded carrots
  • 1/2 cup fresh parsley leaves
  • 2 green onions, sliced
  1. Heat the oil in a non-stick skillet on medium-high heat. Add the chicken and garlic seasoning and stir fry 5 minutes, or until chicken is no longer pink.
  2. In a small bowl, whisk together the soy sauce and peanut butter. For more heat, add chili powder or crushed red pepper.
  3. Fill a deep plate or shallow bowl with 1 cm of warm water. Gently slide 1 rice paper wrapper into the water and let it soak until it is just soft. Carefully take it out of the water without folding and lay flat on a plate or cutting board.
  4. Top rice paper with lettuce, carrots, parsley, onion, and chicken. Roll up like a burrito, by folding the sides in and then rolling the wrapper up.
  5. Dunk the roll in the soy-peanut butter sauce and eat immediately. Repeat with remaining ingredients.

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