Chicken and noodle rice paper rolls with hoisin-peanut sauce

Chicken and noodle rice paper rolls with hoisin-peanut sauce

Dinner Like A Boss
10 rolls
30 mins
Cooking time
5 mins
Benito Martin

These rolls will take about 30 minutes to make. However, if you get the family involved it will be quicker. Arrange the filling ingredients on a plate, then get the kids to assemble their own rolls. I doubt they will be perfectly rolled, but it really doesn’t matter. One word of advice: don’t put too much filling in each wrapper or you will have trouble rolling them. You may need to do the softening of the wrappers yourself – they can tear easily.


Quantity Ingredient
1 boneless, skinless chicken breast, about 250 g, preferably free-range
50g vermicelli noodles
1 lebanese cucumber
10 rice paper wrappers
10 small baby cos lettuce leaves
1 medium carrot, peeled and cut into long (5-6 cm) thin matchsticks
1 handful coriander leaves, optional
1 tablespoon crushed peanuts, to serve

Hoisin-peanut sauce

Quantity Ingredient
70g crunchy peanut butter
3 tablespoons hoisin sauce
2 teaspoons soy sauce
1 teaspoons sugar
80ml hot water


  1. Cut the chicken breast in half horizontally to make two thinner steaks. To do this, place your hand flat on top of the chicken and use a sharp knife to slice through, horizontally. Put the chicken in a medium saucepan and add water to just cover. Place the lid on the pan and bring to a simmer. Simmer for 2 minutes, then remove the pan from the heat and leave the chicken to finish poaching in the water for 15 minutes. Drain the chicken, then shred it using two forks.
  2. Meanwhile, put the noodles in a heatproof bowl, cover with boiling water and leave to soften for 6–8 minutes, then drain, or cook them according to the packet instructions. Rinse the noodles under cold running water to prevent them sticking together. Drain well, then, using scissors, cut the noodles into shorter lengths and put them in a bowl.
  3. While the chicken is poaching, cut the cucumber in half lengthways and scoop out the seeds using a teaspoon. Cut the cucumber into thin batons about the same length as the carrot matchsticks.
  4. One at a time, dip the rice paper wrappers briefly (for 10–20 seconds) in a large shallow bowl of warm water. Do not leave them in for too long or they may tear.
  5. Place a wrapper on a board and place a lettuce leaf across the middle, one-third up from the bottom closest to you. Top with some noodles, carrot, cucumber and a few pieces of chicken. Top with several coriander leaves (if using). Fold the bottom of the wrapper over the filling, fold in the sides, then roll the parcel up quite tightly. Repeat with the remaining wrappers, keeping the prepared ones under some damp paper towel to prevent them drying out.
  6. For the hoisin-peanut sauce, combine all the ingredients in a medium bowl. Divide the sauce between one or two smaller serving dishes. Sprinkle the peanuts over the sauce and serve the rice paper rolls with the sauce for dipping.


  • There are a number of different filling options to choose from. You can replace the chicken with cooked, peeled prawns (shrimp), halved lengthways, or strips of firm tofu or barbecued duck. You could also use leftover roast chicken, beef or pork (you’ll need about 140 g/5 oz), strips of capsicum (bell pepper) or chunks of avocado. Large fresh mint leaves add a delicious flavour too, if liked.
Family food
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