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Light, fresh Sweet Chili Chicken Rice Paper Rolls filled with chicken, vermicelli, avocado, and veggies. Easy, delicious, and perfect for lunch, meal prep, or quick summer dinners.
These Sweet Chili Chicken Rice Paper Rolls balance tender chicken, silky noodles, creamy avocado, and crisp cucumber in every bite. They feel refreshing yet filling, perfect for easy meals any day.
If you love fresh, bright flavors that come together fast, these Sweet Chili Chicken Rice Paper Rolls are going to be your new go-to. They’re light, crunchy, a little sticky, and fun to roll, nothing fancy, just simple ingredients stacked into a perfectly satisfying bite.
Why You Will Love and Enjoy Sweet Chili Chicken Rice Paper Rolls
- They’re fresh, crisp, and loaded with texture.
- You get a sweet, tangy, savory bite all at once.
- They’re easy to prep ahead when life gets busy.
- They feel light but still fill you up.
- They’re customizable with whatever veggies you’ve got.
These rice paper rolls are packed with Sweet Chili Chicken, vermicelli, avocado, and cucumber for a fresh and fun bite. The combination is light but still satisfying enough for lunch or dinner.
Print
Sweet Chili Chicken Rice Paper Rolls
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8–10 rolls (depends how full you pack them) 1x
- Category: Lunch Recipes
- Method: Easy
Description
Sweet Chili Chicken Rice Paper Rolls are stuffed with tender chicken, creamy avocado, crisp cucumber, and soft vermicelli. Every bite is light, bright, and bursting with fresh flavors that make lunch or snack time exciting.
Ingredients
- 2 boneless chicken thighs
- 1 pack rice paper sheets
- 1 handful rice vermicelli
- 1 carrot, grated
- 1 avocado, sliced
- 1/2 cucumber, cut into sticks
- 1 stem spring onion, grated
- Fresh coriander leaves, a handful, chopped
- Sweet chili sauce, plus extra for dipping
- 1 tsp toasted sesame oil
- 2 tbsp olive oil
Instructions
- Pour about ¼ cup sweet chili sauce over 2 boneless chicken thighs and let them hang out for at least an hour.
- Heat 2 tbsp olive oil in a frying pan over medium heat.
- Pan-fry the marinated thighs for around 15 minutes on each side until they’re cooked through and slightly sticky.
- Let them rest a minute, then slice into strips about 5 cm long and 1 cm thick.
- Toss grated carrot, grated spring onion, fresh chopped coriander, and 1 tsp toasted sesame oil together in a bowl.
- Peel the avocado and cut it into neat slices.
- Slice ½ cucumber into long sticks about 5 cm long and ½ cm thick.
- Add a handful of rice vermicelli to a bowl, pour boiling water over until covered, place a lid on top, and leave for 5 minutes.
- Drain, fluff with a fork, and stir in 1 tbsp sweet chili sauce for extra flavor.
- Fill a wide shallow bowl or plate with hot water. Dip two rice paper sheets together (this trick makes them stronger) for about 20 seconds or until soft and bendy.
- Lay the softened sheets on a clean tea towel.
- Add a small pinch of vermicelli, two chicken strips, a pinch of your carrot mixture, two cucumber sticks, and two avocado sticks.
- Fold the right side over the filling, then the left, and then fold the bottom up and roll forward like a burrito.
- Make as many as you like and serve with extra sweet chili sauce for dipping and a few extra slices of carrot and cucumber on the side.
Notes
Created, Prepared, Tried, and Tested by Unii
Sweet Chili Chicken Rice Paper Rolls are crisp, colorful, and packed with flavor. They turn a simple meal into something fresh and exciting.
Sweet Chili Chicken Rice Paper Rolls offer a fresh, vibrant, and satisfying meal experience. The combination of tender chicken, soft noodles, creamy avocado, and crisp cucumber makes every bite a perfect balance of textures and flavors. They are easy to make, fun to assemble, and delicious any time of day, making them a recipe you will want to return to again and again.
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