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Ginger, Chilli & Garlic Barbecue Chicken Rice Paper Rolls

Ginger, Chilli & Garlic Barbecue Chicken Rice Paper Rolls

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The rolls are best eaten on the same day but can be made the night before. Keep chilled in an airtight container in the fridge so that it does not dry out.

Looking for an affordable, healthy dinner option? Try our Asian inspired ginger and chilli barbecue paper rolls.

Preparation time


200 g leftover barbecue roast chicken
30 ml chutney
10 ml soy sauce
1/2 tsp Robertsons ground ginger
1/2 tsp Robertsons crushed chillies plus more to taste
1/2 tsp Robertsons garlic powder
10 rice paper sheets
1 medium cucumber deseeded and cut into batons (20)
1 medium carrot coarsely grated
1/2 small red cabbage finely shredded
10 sprigs fresh coriander
20 mint leaves
chutney or sweet chilli sauce to serve

Preparation method

Mix the chutney with the soy sauce, ginger, chilli and garlic and heat in a small sauce pan.
Add the chicken and mix well.
Set aside to cool and prepare the vegetables.
Dip a rice paper sheet into the bowl of water for about 20 seconds until just soft.
Place the rice paper sheet on a wet tea towel and place the coriander sprig and 2 mint leaves in the middle of the sheet.
Place some of the chicken and vegetables on top of the herbs, fold up the sides of the paper and roll up like a spring roll to enclose the filling.
Serve with the dipping sauce.

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