These Chicken Rice Paper Rolls are fresh, crunchy and unbelievably moreish. They are the kind of meal you make once and then suddenly crave on every warm afternoon because they taste light, colorful and full of bright flavors. Each roll is packed with juicy sweet chilli chicken, crisp veggies and that soft chewy rice paper texture that makes every bite a little adventure.
What I love most about these rolls is how simple they are to make. You cook your chicken, slice a few veggies, dip your rice paper in water for just a moment and suddenly you have something that looks beautifully impressive with almost no effort. They are the perfect option for days when you want something nourishing and refreshing without standing over the stove for ages. And once you pair them with the creamy peanut dipping sauce, it becomes impossible not to smile at every bite.
There is also something genuinely joyful about assembling these rolls. The process feels almost therapeutic and soothing: dip the rice paper, layer your filling, tuck everything in and roll. Because the ingredients are fresh and vibrant, you feel a bit like you are creating edible art, one colourful bundle at a time. And the best part is that rice paper rolls are incredibly forgiving, so even slightly messy rolls still taste absolutely amazing.
Another reason these rolls are so loved is how endlessly customisable they are. You can switch up the protein, swap vegetables, make them bulkier or keep them light depending on your mood. They work beautifully for meal prep, a quick lunch, a build-your-own dinner night or a fun entertaining platter. Fresh, fun and flexible: this is truly a recipe you will want in regular rotation.
Why You’ll Love This Recipe
- Versatile: These rolls work beautifully as packed lunches, quick dinners or even a summery party platter. You can easily adjust the fillings based on what you already have in the fridge, which makes them incredibly practical.
- Quick and low fuss: Most of the time is spent prepping simple ingredients, and once everything is ready the rolling process is surprisingly fast and satisfying. It is one of those meals that feels impressive without any stress.
- Textural joy: From juicy sweet chilli chicken to crunchy veggies and the soft gentle chew of rice paper, this combination keeps the rolls light yet incredibly satisfying.
- Kid friendly: Kids will love making their own rolls and picking their favourite fillings, it’s a little DIY food-party just for them.
- Meal prep friendly: Cook the chicken and prep the veggies ahead of time so the assembly comes together quickly whenever you need it. It is perfect for busy days when you still want something fresh and nourishing.
What Makes This Recipe Healthy?
Lean Protein Power: Chicken breast adds clean, lean protein while filling you up without weighing you down. It helps turn these rolls into a meal, not just a snack.
Fresh Veggies = Vital Nutrition & Fibre: Crunchy red pepper, carrot and cucumber bring colour, hydration, fibre and lots of vitamins and minerals. They keep things fresh, light and gut-friendly.
Rice Paper Wrap — Light & Gluten-Free
Rice paper provides a wrap that’s light, easy to digest, and naturally gluten-free, so you get the satisfaction of a wrap without heaviness.
Healthy Fats for Balance & Satisfaction
A little peanut butter in the dipping sauce adds smooth healthy fats, helping your body absorb nutrients and giving the meal a satisfying, creamy finish. Studies show healthy fats support heart health, digestion, and help regulate inflammation.
Fresh Herbs & Flavourful Nutrients
A handful of fresh herbs like basil, coriander or mint, isn’t just about flavour. Herbs bring antioxidants, vitamins and a burst of freshness that elevate the dish and add extra nutritional love. Fresh herbs are rich in antioxidants and micronutrients, similar to leafy greens
Ingredients Needed
These are the ingredients you’ll need to make Easy Sweet Chilli Chicken Rice Paper Rolls. You can find the exact measurements in the recipe card at the bottom of this page.
Chicken: Chicken breast is naturally lean, mild in flavour, and shreds beautifully once cooked, which makes it perfect for soaking up every drop of sweet chilli goodness.
Sweet Chilli Sauce: Sweet chilli adds that glossy, sticky coating that transforms simple shredded chicken into something exciting.
Red Bell Pepper: Red pepper adds vibrant colour and a crisp, refreshing crunch that cuts through the soft textures in the roll. Its natural sweetness pairs perfectly with the sweet chilli chicken and makes every bite feel bright and fresh.
Carrot: Whether grated or sliced into matchsticks, carrot adds a lovely crunch, fibre, and a pop of colour. It brings earthiness and sweetness that help balance the bolder flavours while giving the rolls a more wholesome, veggie-packed feel.
Cucumber: Cool, crisp cucumber keeps the rolls refreshing and hydrating. By removing the seeds, you avoid excess moisture, giving you that perfect crunch without sogginess — ideal for fresh rice paper rolls.
Cos Lettuce: Cos (or romaine) lettuce adds structure and that signature fresh snap when you bite into the rolls. It lightens the overall texture and helps hold all the fillings neatly together while adding an extra layer of crunch.
Rice Paper Sheets: Rice paper softens in seconds and becomes delicate, stretchy and slightly chewy, creating a naturally gluten-free wrapper that envelopes all the fresh, juicy ingredients. It keeps the rolls light while still sturdy enough to hold everything in place.
Peanut Sauce: A creamy peanut sauce brings richness and savoury depth that pairs beautifully with sweet chilli chicken. Mixing peanut butter with soy sauce or tamari and a splash of sweet chilli creates a balanced, slightly sweet, slightly salty dressing that ties everything together.
Ingredient Substitutions
Chicken: You can swap the chicken for shredded rotisserie chicken, leftover roast chicken, or even cooked turkey. For a vegetarian option, shredded tofu, crispy tofu strips, or chickpeas work beautifully and still soak up the sweet chilli flavour.
Sweet Chilli Sauce: Any mild chilli sauce or even a mix of honey and a little hot sauce can work if you’re out of sweet chilli. Hoisin sauce or teriyaki also creates a sticky, slightly sweet coating, just with a different vibe.
Peanut Sauce: You can substitute peanut butter with almond butter, cashew butter, tahini, or even sunflower seed butter for a nut-free option. If you don’t have soy sauce, use tamari, coconut aminos, or a pinch of salt and a splash of lemon juice to balance the sweetness.
Equipment Needed:
- Air fryer or oven: Tocook the chicken quickly and evenly while keeping it juicy. The air fryer creates an especially tender texture with very little effort.
- Knife and chopping board: You need these to slice the vegetables into thin, neat strips that roll easily. Evenly cut veggies help the rolls stay tidy and easy to handle.
- Mixing bowl: This makes it simple to coat the shredded chicken with sweet chilli sauce so every piece is full of flavour. It is also ideal for mixing the peanut sauce.
- Two forks or a shredding tool: These help you shred the cooked chicken into bite sized pieces that fit perfectly into the rolls. Smaller shreds also soak up the sweet chilli sauce better.
- Wide shallow bowl or dish: This is essential for dipping the rice paper sheets in warm water. A shallow dish allows the sheets to soften evenly without sticking together.
- Damp tea towel or board: Using a slightly damp surface prevents the softened rice paper from sticking and tearing. It also makes rolling smoother and easier for beginners.
- Small bowl and whisk or spoon: This is used to mix the peanut sauce until smooth and glossy. You can add water gradually to reach your ideal dipping consistency.
- Airtight container: An airtight container keeps finished rolls fresh and prevents them from drying out. It is also perfect for storing prepped components separately.
How to Make These Sweet Chilli Chicken Rice Paper Rolls
Here is a detailed summary of how to make this recipe. I’ve also included some photos, and you can find the recipe video in the recipe card. At the bottom of this page is a summarized version that can be printed.
Step One:
Pat the chicken dry, rub with a little olive oil and season with salt, pepper and optional garlic powder or smoked paprika. Cook in an air fryer at 180 degrees Celsius for about twenty minutes, flipping halfway, or bake at 200 degrees Celsius for twenty to twenty five minutes until fully cooked. Allow the chicken to rest for five minutes.
Step Two:
Shred the chicken into tender pieces using two forks or a shredding tool. Toss the shredded chicken with half a cup of sweet chilli sauce until everything is glossy and coated evenly.
Step Three:
Slice the red pepper, cucumber and carrot into thin matchsticks. Wash and dry the cos lettuce leaves so they are ready for rolling.
Step Four:
Fill a wide shallow dish with warm water. Dip one rice paper sheet for about three seconds and then place it on a damp towel or board, where it will finish softening.
Step Five:
Add a small handful of chicken and a few strips of each vegetable onto the lower third of the rice paper sheet, keeping the filling compact. Add a lettuce leaf on top.
Step Six:
Fold the bottom of the rice paper over the filling, tuck in the sides and roll tightly toward the top. Place the finished roll seam side down and repeat with the remaining ingredients.
Step Seven:
Mix the peanut butter, soy sauce and sweet chilli sauce in a small bowl. Add cold water gradually until the sauce reaches your preferred dipping consistency.
Step Eight:
Arrange the rolls on a platter and serve immediately with the peanut dipping sauce. Enjoy them fresh while the rice paper is soft and the vegetables are crisp.
Tips & Notes
- Soak briefly: Dip the rice paper for no longer than three to four seconds. Over soaking can make the sheets sticky and more likely to tear.
- Use a damp surface: Using a damp tea towel or board keeps the rice paper from sticking and makes rolling feel so much smoother. It also gives you better control as you shape each roll.
- Pat vegetables dry: Patting the cucumber and carrot dry helps keep the rolls wonderfully crisp. Removing that extra moisture also stops the rice paper from softening too quickly.
- Keep the filling modest: Adding too much filling makes rolling difficult and may cause the rice paper to rip. A small, neat bundle rolls beautifully.
- Add fresh herbs: Mint, coriander or Thai basil can add incredible fragrance and brightness. They make the rolls taste extra fresh and exciting.
- Perfect the sauce: Add water slowly to get the right dipping texture. A squeeze of lime is a lovely finishing touch for extra zing.
- Create an assembly line: Set out your chicken, veggies and lettuce within easy reach so the rolling process feels smooth and effortless.
- Store components separately: If you are not serving them right away, keep the chicken and vegetables in separate containers. Assemble the rolls just before eating to keep everything crisp and fresh.
How to Store These Rice Paper Rolls
- Fridge for assembled rolls: Place the finished rolls seam side down in a single layer in an airtight container lined with a damp paper towel. Add another lightly damp paper towel on top and refrigerate for up to two days, although they taste their freshest and crispest within the first twenty four hours.
- Fridge for components: Shredded chicken stays wonderfully fresh for about three days when stored in its sweet chilli sauce. The sliced vegetables keep well for two to three days in separate airtight containers so you can assemble the rolls whenever you are ready to enjoy them.
- Freezing: Freezing is not recommended because the rice paper turns soft and mushy once it thaws. The vegetables also lose their crisp texture, which means the rolls will not have the same fresh bite.
If rolls feel firm after chilling, let the rolls rest at room temperature for ten to fifteen minutes so they soften naturally. Avoid microwaving because it makes the rice paper chewy and rubbery.
Frequently Asked Questions
Can I make these vegetarian?
Yes, you can replace the chicken with marinated tofu, roasted sweet potato, chickpeas or prawns. Each option brings a different texture and flavour to the rolls.
Can I use leftover rotisserie chicken?
Absolutely, this is a brilliant shortcut. Simply shred the chicken and mix it with sweet chilli sauce for instant filling.
How long does the peanut sauce last?
The peanut sauce lasts up to five days in a sealed jar in the fridge. Give it a quick stir or thin it with a splash of water before serving if needed.
Are these rice paper rolls gluten free?
Yes, as long as you use tamari or coconut aminos instead of soy sauce. Double check your rice paper and sweet chilli sauce labels to make sure they are gluten free.
Why does my rice paper keep tearing?
Rice paper usually tears if it is over soaked or placed on a dry surface. Keep the towel slightly damp and handle the sheets gently for best results.
Can I make these ahead of time?
You can prep the chicken and vegetables ahead of time. Assemble the rolls thirty to sixty minutes before serving for the freshest texture.
more delicious light meals for you:
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
Sweet Chilli Chicken Rice Paper Rolls
Equipment
- Air fryer or oven
- Knife and Chopping Board
- Two forks or a shredding tool
- Wide shallow bowl or dish
- Damp tea towel or board
- Small bowl and whisk or spoon
- Airtight container
Ingredients
- 600 g chicken breast fillets ~4 breasts
- ½ cup sweet chilli sauce
- 1 red bell pepper thinly sliced
- 1 large carrot matchsticks or grated
- ½ large cucumber thin strips (seeds removed if watery)
- 2 cos lettuce heads leaves separated
- 12 rice paper sheets
Peanut Sauce
- ¼ cup peanut butter
- 2 tbsp soy sauce or tamari
- 2 tbsp sweet chilli sauce
- Cold water to thin
Instructions
- Season the chicken with a little olive oil, salt, pepper and any extra spices you like. Cook in an air fryer at 180°C (356°F) for about 20 minutes, flipping halfway, or bake at 200°C (392°F) for 20–25 minutes until fully cooked.
- Shred the cooked chicken using two forks or a shredding tool, then toss with the sweet chilli sauce until evenly coated.
- Slice the red pepper, carrot and cucumber into thin matchsticks. Wash and dry the cos lettuce leaves.
- Fill a shallow dish with warm water. Dip one rice paper sheet for 3–4 seconds, then place it on a slightly damp board or towel to continue softening.
- Add one lettuce leaf to the lower third of the rice paper. Top with some chicken and a few strips of each vegetable.
- Fold the bottom edge over the filling, tuck in the sides and roll tightly to seal. Repeat with the remaining ingredients.
- Serve immediately with peanut dipping sauce, or store as directed for meal prep.
Video
Notes
- Dip the rice paper briefly – three to four seconds is enough for a soft, flexible texture that won’t tear.
- Roll on a slightly damp board or towel to prevent sticking and make the process smoother.
- Keep your fillings modest; overfilling makes rolling tricky and can cause the wrapper to split.
- Pat the veggies dry to avoid excess moisture and keep the rolls crisp.
- Add fresh herbs like mint or coriander for a bright, fragrant lift.
- Mix the peanut sauce slowly, adding water a little at a time until it reaches your perfect dipping consistency.
- Prep an assembly line to make rolling quick, easy and enjoyable.
- For meal prep, store the chicken and veggies separately and assemble just before eating for maximum freshness.
Nutrition
Let me know in the comments below if you make these Chicken Rice Paper Rolls!
