Tired of the same ol’ boring, uninspiring, and dry sandwich for lunch? Swap out the usual office lunch for these fresh, juicy teriyaki chicken rice paper rolls. Flavour-packed with succulent chicken teriyaki and your favourite vegies, it’s a fun alternative that’s just as easy to prepare. Just make sure to include some dipping sauce on the side!
Whether you’re adding these to your meal prep rotation or making them fresh for a summer evening, this easy recipe is here to impress. Filled with juicy, tender teriyaki chicken and crisp seasonal vegetables, these teriyaki chicken rice paper rolls are a delicious way to keep things exciting.
Let’s get rollin’!
Ingredients
Method
To make the teriyaki chicken, in a small saucepan, combine soy sauce, mirin, sake and sugar on low heat until sugar dissolves. Increase heat to medium and simmer, stirring occasionally, for 10–12 minutes, or until the sauce thickens slightly. Let it cool to room temperature. Sauce will thicken upon cooling.
Combine chicken and 1/2 cup cooled sauce in a bowl. Set aside the remaining sauce until step 5. Marinate chicken for 30 minutes or overnight.
Heat oil in a large non-stick frying pan on medium heat. Take chicken out of the marinade, reserving the marinade. Add chicken to the pan, skin-side down. Cook, covered, for about 5 minutes on each side, until nearly cooked. Pour reserved marinade over chicken in pan. Cook, uncovered, for a further 4–5 minutes, until the sauce is thick and glossy, and the chicken is cooked. Allow chicken to cool, then thinly slice.
To assemble, fill a large wide bowl with warm water. Immerse one rice paper at a time for 5–10 seconds or until just softened. Lay on a clean, slightly wet chopping board or plate (this stops the rice paper from sticking).
Place a lettuce leaf in the centre of the rice paper. Top with some noodles, carrot, capsicum, cucumber, chicken and herbs. Drizzle with a little reserved teriyaki sauce. Fold the bottom of the rice paper over the filling, then fold in the sides and roll up tightly from the bottom. Repeat with remaining rice papers and filling to make about 12 rolls. Serve teriyaki chicken rice paper rolls with sweet chilli sauce.
