Super fresh and packed with flavour, these Teriyaki Chicken Rice Paper Rolls are a go-to of ours, especially when we are after something light but satisfying. This recipe can also be made into a quick and easy salad if you’re short on time.
This Week
9 Dec - 15 Dec
Meal Prep Guide
Make the Teriyaki Chicken Marinade
Ingredients
- 4 Tbsp tamari
- 1 Tbsp fish sauce
- 2 Tbsp honey
- Thumb sized piece of fresh ginger (grated)
- 1 clove of garlic (crushed)
- Pinch of chilli flakes or 1/2 fresh (deseeded)
Method
- Add all ingredients into an airtight container and mix well. Store in the fridge.
Prepare the vegetables. Store the cabbage alone in an airtight container in the fridge with a squeeze of lemon juice. Store the remaining vegetables all together in an airtight container in the fridge.
- Finely slice ¼ of a red cabbage
- Cut 1 capsicum into thin strips.
- Cut 1 carrot into thin batons.
- Cut ½ a cucumber into thin batons.
Make the dipping sauces
Peanut Dipping Sauce . Store in the fridge.
Ingredients
- 1 Tbsp peanut butter
- 1 Tbsp tamari or soy sauce
- 1 Tbsp sweet chilli sauce
- 1 lime (juice)
- 2 tsp fish sauce
Method
- Add all the ingredients into a jar and shake well to combine.
Tamari Lime Dipping Sauce. Store in the fridge.
Ingredients
- 2 Tbsp tamari or soy sauce
- 2 Tbsp sweet chilli sauce
- 2 limes (juice)
- 4 tsp fish sauce
Method
- Add all the ingredients into a jar and shake well to combine.
Tips
Tips
- Depending on the size of the veggies you might be left with some extra cut veggies that you can use to make a little side salad or to snack on while you’re rolling.
- When it comes to the dipping sauce, we like to make both to have some variety but you can just choose to make one if you’d prefer.
- If you’ve never made rice paper rolls before we suggest watching this video on how to roll them like a pro.
- When rolling the rice paper rolls we like to have a large platter or plate with a sheet of baking paper on top to pop them on once rolled as this stops them from sticking to the plate and then tearing.
Shortcuts
Vegetables
- You can swap out the mint for Vietnamese mint or Thai basil.
- You can add some avocado slices.
Protein
- For a vegetarian option use the recipe for our Teriyaki Tofu.
- You can swap out the chicken for prawns (using the same marinade as the Teriyaki Tofu) and pan-frying for 5 minutes until cooked through.
Other
- If you’re short on time this recipe makes a really tasty salad. Simply, add all of the sliced veggies, cabbage, herbs, and cashews to a large salad bowl, toss through either dressing (you’ll need to double the dressing) and top with the teriyaki chicken. Option to also add vermicelli noodles.
Ingredients
Teriyaki Chicken
- 500 chicken breast or tenderloins (cut into 1/2 inch slices)
- 1 Tbsp coconut oil
- 4 Tbsp tamari
- 1 Tbsp fish sauce
- 2 Tbsp honey
- Thumb sized piece of fresh ginger (grated)
- 1 clove of garlic (crushed)
- Pinch of chilli flakes
Dipping Sauces
Peanut Dipping Sauce
- 1 Tbsp peanut butter
- 1 Tbsp tamari or soy sauce
- 1 Tbsp sweet chilli sauce
- 1 lime (juice)
- 2 tsp fish sauce
Tamari Dipping Sauce
- 2 Tbsp tamari or soy sauce
- 2 Tbsp sweet chilli sauce
- 2 limes (juice)
- 4 tsp fish sauce
Rice Paper Rolls
- Rice paper (approx. 16 large)
- ¼ red cabbage (finely sliced)
- 1 capsicum (cut into thin strips)
- 1 carrot (cut into thin batons)
- ½ cucumber (cut into thin batons)
- ¼ cup cashews (roughly chopped)
- ½ cup coriander (roughly chopped)
- ½ cup mint (roughly chopped)
Method
Teriyaki Chicken
- Add the tamari, fish sauce, honey, chilli, ginger and garlic into a medium bowl and mix well.
- Add the chicken and allow it to marinate in the fridge for a couple of hours if you have time, if not it’s still delicious cooked straight away.
- Heat a large pan over a high heat and add the coconut oil. Add the chicken and cook for 3-4 minutes on each side. Don’t stir this too often as you want the sauce to reduce and caramelise the chicken pieces.
- Once all the liquid has reduced and it’s nice and sticky and caramelised remove from the heat.
Dipping Sauces
- For each dipping sauce add all ingredients to a jar and shake well until combined.
Rice Paper Rolls
- Find a dish that is big enough to fit a rice paper sheet in it. Fill with warm water (about bath temperature, we use a mix of boiling water and cold water to get it to the right temperature).
- Place a clean tea towel down and slightly dampen with a splash of water.
- Add a rice paper sheet to the water and hold onto one side, rotating until the rice paper sheet becomes tacky and transparent.
- Place the rice paper sheet onto the tea towel and on the side closest to you add some carrot, capsicum, cabbage, herbs, chicken and cashews. Roll over once before tucking the sides in and continue rolling.
- Repeat until you’ve rolled them all.
Variations
Vegetables
- You can swap out the mint for Vietnamese mint or Thai basil.
- You can add some avocado slices.
Protein
- For a vegetarian option use the recipe for our Teriyaki Tofu.
- You can swap out the chicken for prawns (using the same marinade as the Teriyaki Tofu) and pan-frying for 5 minutes until cooked through.
Other
- If you’re short on time this recipe makes a really tasty salad. Simply, add all of the sliced veggies, cabbage, herbs, and cashews to a large salad bowl, toss through either dressing (you’ll need to double the dressing) and top with the teriyaki chicken. Option to also add vermicelli noodles.
Newsletter
Subscribe to our newsletter for recipes, tips, and inspiration delivered to your inbox