Chicken & Veggie Rice Paper Rolls
Rice paper sheets are a great way to create quick, low-carb snacks. These rolls combine cooked shredded chicken with crunchy vegetable matchsticks. The peanut-lime dipping sauce adds healthy fat and rich flavor, making this a highly popular afternoon snack in my clinic.
— Lea Ben Arie, Clinical Dietitian
Ingredientsfor 2 servings
- 4 large round rice paper sheets
- 100 g cooked chicken breast, shredded (or leftover roasted chicken)
- 50 g carrots, cut into very thin matchsticks
- 50 g cucumber, cut into matchsticks
- 0.5 cup fresh cilantro and mint leaves
- For the sauce: 15g natural peanut butter (1 tbsp), 15ml low-sodium soy sauce, juice of half a lime/lemon, 1-2 tbsp warm water to dilute
Preparation Steps
- 1
Make the sauce: In a small bowl, whisk the peanut butter, soy sauce, lime juice, and warm water until smooth and slightly runny.
- 2
Dip one rice paper sheet into a wide bowl of lukewarm water for 10-15 seconds until it starts to soften, then lay it on a clean, damp cutting board.
- 3
Across the lower third of the sheet, arrange a quarter of the shredded chicken, carrot, cucumber, and fresh herbs.
- 4
Fold the sides of the rice paper inward and roll up tightly from the bottom. Repeat for the remaining sheets and serve with the peanut sauce.