First posted: Dec 15, 2015

Peanut Sesame Chicken Rice Paper Rolls



Cooks in:        Serves:Makes 10-12

  • 2 Tbsp olive oil
  • 4 chicken breasts, sliced against the grain into 1cm slivers
  • 1 cup mange tout or snap peas, thinly sliced lengthways

  • ½ cup grated carrot
  • 1 red bell pepper, deseeded and thinly sliced lengthways
  • 2 Tbsp roughly chopped fresh coriander
  • 1/4 cup peanuts or cashew nuts, roughly chopped
  • 10-12 rice paper sheets
For the Sauce
  • 3 Tbsp sesame oil
  • 3 Tbsp soy sauce
  • 3 Tbsp honey
  • 2 Tbsp smooth peanut butter
3-4 Tbsp coconut milk, to loosen (optional)

1 large clove garlic, finely chopped
  • juice of 2 limes

What to do

1. Heat the olive oil in a wok or pan and brown the chicken pieces until lightly golden on all sides. Remove from the heat and set aside in a mixing bowl along with the coriander and peanuts.

2. Mix together the ingredients for the sauce (if you don’t have coconut milk just use a little warm water to loosen), and pour half the sauce over the chicken and vegetables, then toss gently to coat.

3. Dip one rice paper sheet at a time into a large bowl of luke warm water. Place on a clean dinner plate, fill down the centre with filling, leaving a 2-3cm space at the bottom and top. Fold up the bottom, fold in one side and roll until sealed neatly.

4. Repeat with the remaining ingredients and serve with the extra peanut sauce on the side.

Photo from 'Sarah Graham's Food Safari' by Ricardo de Leça.

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