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Chicken rice paper rolls with satay dipping sauce

Fat Mum Slim /


This recipe is fiddly, and you don’t want to be making lots of them but it might also just be the most delicious thing you’ll ever eat. It’s fresh, and flavoursome and not heavy. Once you’re all set up with your rice paper roll processing line, you’re on your way.

The satay sauce is a great one to have in your back pocket. It makes a great dipping sauce, or if you have the ingredients in the cupboard use it for chicken skewers or a stir-fry.

Rice Paper Rolls


1 packet of round rice paper sheets
1 packet of vermicelli rice noodles
2 chicken breast, poached and cut into 4cm slices
2 carrots, peeled and cut into 4cm sticks
2 cucumbers, cut into 4cm sticks
1 bunch shallot, cut into 4cm lengths {just the green bits}
Avocado, sliced into 4cm bits
Mint, leaves picked from stems


♥ Getting these right is all about being organised. You’ll want a big space on the bench to get cracking. Grab a clean tea towel, dampen it and cover a chopping board with it. Have all your food on a platter in front of you, ready to assemble.
♥ Bottle the kettle. Place the noodles into a bowl, and the cover with boiling water until they soften. Drain and then using kitchen scissors just them about 10 chops so they don’t stick together and become hard to manage.
♥ Boil the kettle again. Grab a flat serving bowl, big enough to have the rice paper sit in. Fill it with the boiling water. As you make each rice paper roll, you’ll need to dip a rice paper into the water {about 5-10 seconds}. Once it’s soft pull it out and place it on the chopping board.
♥ To make each rice paper roll simply put the ingredients into the middle of the rice paper; a piece of chicken, carrot, cucumber, avocado, shallot, mint and a small handful of noodles. To roll, start by turning up the edge closest to you by about 3cm, then fold in the sides and them roll it up. This video might help. Because the rice paper is wet it will easily stick together.

Note: We made up this combo of ingredients ourselves as it’s what we love. You can add whatever you like: prawns, capsicum, tofu… anything.

Satay dipping sauce


1 cup crunchy peanut butter
1/4 cup coconut milk powder
1 cup chicken stock
1 clove garlic, crushed
1/4 cup sweet chilli sauce


♥ Place all the ingredients into a small saucepan. Turn the heat to medium and whisk all the ingredients together until completely combined and warmed through. Serve straight away.


  • Linda

    I absolutely love rice paper rolls, but if I’m just making then for me and my husband I cheat. I make the salad ingredients like a chop salad and spoon them onto the rice paper and lay the chicken/beef/prawns on top then roll. It’s cheating but makes it quicker and I love having these often in summer. Light and healthy. I’ve never made a satay dipping sauce before, so I’ll definitely give that a try.

  • Tiia

    I’m going to try these this weekend, but with a sweet chili sauce 🙂