Craving a light yet flavourful dish with a desi twist? These Chicken Rice Paper Rolls are the perfect fusion—combining the freshness of Vietnamese-style rolls with the bold, aromatic spices of Indian cooking. Filled with juicy minced chicken seasoned with garam masala, cumin, and chili powder, these rolls make for a wholesome starter, snack, or lunchbox idea.
You can try my popular veg Rice Paper Roll
Chicken Rice Paper Roll Recipe:
Chicken Rice Paper Roll
Ingredients
- 250 grams minced chicken
- 1 tsp oil
- 1 tbsp finely chopped ginger
- 1 tbsp finely chopped garlic
- 1/2 tsp red chili powder adjust to taste
- 1/4 tsp garam masala
- 1/4 tsp cumin powder
- Salt to taste
- 1 tbsp chopped fresh coriander leaves
- 8-10 rice paper sheets
- 2 tbsp oil for pan-frying
Instructions
Prepare the Chicken Filling:
- Heat 1 teaspoon oil in a pan. Sauté chopped ginger and garlic until fragrant.
- Add minced chicken and cook thoroughly, breaking it up as it browns.
- Sprinkle in chili powder, garam masala, cumin powder, and salt. Cook until the chicken is well spiced and dry.
- Stir in chopped coriander and set aside to cool.
Soften the Rice Paper Sheets:
- Dip each sheet into warm water for a few seconds until pliable. Lay flat on a damp cloth or board.
Assemble the Rolls:
- Place a spoonful of the spiced chicken filling on the lower third of the softened rice paper.
- Add any optional veggies or noodles if using.
- Fold the bottom over the filling, tuck in the sides, and roll up tightly like a spring roll.
Pan Fry the Rolls:
- Heat 1–2 tablespoons of oil in a non-stick pan over medium heat.
- Place the rolls seam side down and cook in batches until golden and crisp on all sides, about 2–3 minutes per side.
- Remove and drain on kitchen paper.
Serve Hot:
- These crisp Chicken Rice Paper Rolls pair beautifully with mint-yogurt chutney, spicy mayo, or sweet chili sauce for dipping.
How to make Crispy Chicken rice paper roll?
- Heat 1 teaspoon oil in a pan. Sauté chopped ginger and garlic until fragrant.
- Add minced chicken and cook thoroughly, breaking it up as it browns.
- Sprinkle in chili powder, garam masala, cumin powder, and salt. Cook until the chicken is well spiced and dry.
- Stir in chopped coriander and set aside to cool.
- Dip each sheet into warm water for a few seconds until pliable. Lay flat on a damp cloth or board.
- Place a spoonful of the spiced chicken filling on the lower third of the softened rice paper.
- Add any optional veggies or noodles if using.
- Fold the bottom over the filling, tuck in the sides, and roll up tightly like a spring roll.
- Heat 1–2 tablespoons of oil in a non-stick pan over medium heat.
- Place the rolls seam side down and cook in batches until golden and crisp on all sides, about 2–3 minutes per side.
- Remove and drain on kitchen paper.
- These crisp Chicken Rice Paper Rolls pair beautifully with mint-yogurt chutney, spicy mayo, or sweet chili sauce for dipping.
Tips:
- Avoid overstuffing for easier wrapping.
- For a warm variation, lightly grill the rolls in a pan for a crisp edge.
- Ideal for lunchboxes, gatherings, or a light meal with an Indian flavor punch.
These Chicken Rice Paper Rolls deliver the soul of Indian spices wrapped in a fresh, fun form. Each bite is a cross-cultural celebration of flavour and texture.
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