CRISPY GINGER CHICKEN RICE PAPER WRAPS
on Sep 26, 2023, Updated Sep 22, 2024
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Rice paper wraps are a fun, entertaining way to eat a delicious high-protein filling of ground chicken, cabbage, and carrots.
Do you have a favorite ingredient that you keep meaning to use but actually end up only cooking with about once a year? For me, that’s rice paper wraps. Because as playful as they are, these wraps can be finicky.
That said, I found a way to satisfy my yearly craving with this Crispy Ginger Chicken Rice Paper Rolls recipe. The filling is a mixture of ground chicken, shredded cabbage, grated carrots, sliced green onions, and fresh ginger and garlic.
Now, if you want to just eat the filling as is, be my guest! In fact, it would be delicious served in a lettuce cup or on a bed of rice for a satisfying lunch or dinner.
But don’t skimp out on the almond butter dipping sauce! It’s nutty, slightly sweet, and has a bit of a kick from sriracha and fresh ginger. It’s a quick sauce recipe that you’ll want to keep in your back pocket for all your Asian dish needs.
So no matter when you enjoy these chicken rice paper rolls — as a light lunch, a pleasing snack, or even shared amongst friends during gameday —, I have a feeling you’ll be quite happy that you took the time to make them. Enjoy!
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Ingredients for Chicken Rice Paper Roll Recipe
It may look like a lot of ingredients, but I promise that you’ll use them all again for Asian-inspired meals, like my Korean Glass Noodle Stir Fry and my Peanut Satay Chicken Lettuce Cups!
- Ground Chicken: A quick, cooking protein option that is delicious in these Asian-inspired rolls. Ground turkey or pork could be used instead.
- Cabbage: Shred this yourself or go ahead and buy pre-shredded. No judgment!
- Carrot: I like to grate this on a large box grater.
- Green Onions: Adds a subtle hint of bright, oniony flavor.
- Ginger and Garlic: Fresh is best here! I add this once the chicken is almost cooked through to ensure it doesn’t burn in the pan.
Pin this recipe for later!
Pin It- Tamari: A gluten-free soy sauce alternative. Coconut aminos or soy sauce (if you aren’t gluten-free) can also be used.
- Rice Paper Wraps: These are naturally gluten-free, but double-check the packaging to ensure no wheat is added as a filler.
- Sesame Seeds: This adds a bit of additional color and crunch to the outside of the rolls. I look for a combo of white and black sesame seeds.
- Almond Butter Sauce: A combo of creamy almond butter, rice vinegar, tamari, honey, sriracha, sesame oil, garlic, and ginger is the perfect dipping sauce! It’s so easy to whip up and uses many of the same condiment ingredients needed for the rice paper pockets!
Step by Step Instructions for Chicken Rice Paper Rolls
Heat a tablespoon of avocado oil in a large skillet over medium heat. Add the ground chicken and brown, breaking it up as you go with a wooden spatula.
Add in the freshly grated ginger and minced garlic and continue to cook.
Once the chicken has browned, add the shredded cabbage, grated carrots, and sliced green onions. Cook for 3 to 5 minutes.
As the mixture cooks, whisk together the tamari, broth, rice vinegar, sesame oil, honey, arrowroot starch, and cracked black pepper in a separate dish or measuring cup.
Pour the sauce over the chicken and veggie mixture and allow to cook for 5 to 7 minutes, or until the sauce has thickened up a bit.
Soak a rice paper sheet in a shallow bowl of water for a few seconds, just until it’s pliable. Add ⅓ cup of filling mixture to the rice paper sheet.
Fold over the sides, wrapping it tightly to ensure the filling doesn’t come out during cooking. Personally, I recommend double-wrapping — it keeps them secure and makes the exterior layer extra crunchy!
Roll each pocket in black and white sesame seeds.
Heat 2 tablespoons of avocado oil in a dry pan over medium-high heat. Add the rolls and fry them for 2 to 3 minutes per side or until lightly golden brown. Don’t overcrowd the pan as you’re frying them as this will cause them to steam instead.
Make the almond butter sauce by stirring together the creamy almond butter, rice vinegar, tamari, honey, sriracha, sesame oil, grated fresh ginger, minced garlic, and a tad of water to thin out the sauce.
Serve the chicken rice paper pockets on a platter with a side of almond butter sauce for dipping! Enjoy.
Frequently Asked Questions for Ginger Chicken Rice Paper Pockets
Yes! Rice paper is naturally gluten-free. However, just be sure to check the list of ingredients to make sure wheat isn’t added as a filler.
Tapioca or cornstarch can be used instead. All of these are gluten-free.
I actually haven’t tried this cooking method, but one of my followers said she cooked them at 400°F in the air fryer for about 5 minutes and they turned out amazing. Let me know if you give them a try!
Other Finger Food Lunch Ideas:
- Miso Tuna Salad Handrolls
- Rotisserie Chicken Caesar Lettuce Cups
- Taco Chicken Tenders
- Chicken Bacon Green Goddess Ranch Wraps
- High-Protein Chocolate Chip Cookie Dough Yogurt Cups
CRISPY GINGER CHICKEN RICE PAPER WRAPS
Ingredients
- 1 pound ground chicken
- 3 tablespoons avocado oil
- 3 cups cabbage
- 1 cup grated carrot
- ½ cup green onions, sliced
- 2 tablespoons ginger, minced or grated
- 3 cloves garlic, minced
- ½ cup tamari
- ¼ cup chicken broth
- ¼ cup rice vinegar
- 2 teaspoons sesame oil
- 2 tablespoons honey
- 1 ½ tablespoons arrowroot starch
- A few grinds of cracked pepper
- 8 rice paper wraps
- Sesame seeds for coating
Creamy Almond Butter Sauce:
- ½ cup creamy almond butter
- 3 tablespoons rice vinegar
- 2 tablespoons tamari
- 1 tablespoon honey
- 1 tablespoon sriracha
- 2 teaspoons sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced or grated
- Water to thin
Instructions
- Heat 1 tablespoon of avocado oil in a large skillet over medium heat.
- Add ground chicken and brown, breaking it up as you go.
- Add in the freshly grated ginger and minced garlic and continue to cook.
- Once your chicken has browned, add your cabbage, carrots, and green onion and cook for 3 to 5 minutes.
- While the chicken and veggies are cooking, whisk together your tamari, broth, rice vinegar, sesame oil, honey, starch, and cracker pepper in a small dish.
- Pour the sauce over your chicken and veggie mixture and cook for 5 to 7 minutes, allowing the sauce to thicken.
- Soak a sheet of rice paper until pliable (just a few seconds will do).
- Add ⅓ cup of filling mixture and fold the edges to wrap (I recommend double-wrapping them to ensure the filling stays intact).
- Roll each pocket in sesame seeds.
- Heat 2 tablespoons of avocado oil in a dry pan over medium-high and fry your rice paper rolls for 2 to 3 minutes per side until lightly golden brown.
- Make the almond butter sauce by stirring together the creamy almond butter, rice vinegar, tamari, honey, sriracha, sesame oil, grated fresh ginger, minced garlic, and a tad of water to thin out the sauce.
- Serve with almond butter dipping sauce.
- ENJOY!
