Crisp chicken & herb rice-paper parcels

Party season has started! These tasty morsels will tempt the taste buds of your guests and ensure you retain your legendary entertaining status. Photography by Todd Eyre.

  • 25 mins cooking
  • Serves 24
  • Print


Herb paste
  • 2 clove garlic, crushed
  • 1/2 cup roasted cashew nuts
  • 1/2 cup fresh coriander leaves
  • 1/2 cup thai basil or regular basil
  • 1/4 cup vegetable oil
  • 1/4 teaspoon salt
  • 1 pinch pepper
Crisp chicken & herb rice-paper parcels
  • 400 gram chicken breast, finely chopped
  • 24 small rice-paper wrappers
  • 24 coriander sprigs
  • 1/2 cup vegetable oil
Dipping sauce
  • 3 tablespoon sweet chilli sauce
  • 1 teaspoon lemon or lime juice


Crisp chicken & herb rice-paper parcels
  • 1
    To make the herb paste, place all the ingredients into a food processor and whizz until the mixture forms a smooth paste. Add the chicken and mix thoroughly.
  • 2
    Set up a clear work bench, with 1-2 dampened tea towels set out flat. Dip each rice-paper wrapper in a bowl of warm water, coating both sides. Shaking off excess water, allow to rest on tea towels until softened – about 30 seconds. (Do a few at a time until you have found your rhythm of damping, filling and folding each parcel.)
  • 3
    Place a coriander sprig in the centre of each rice-paper circle, then top with about 1-2 tbsp chicken mix. Fold up the sides of the wrapper to form a square and flatten gently with your palm. Place on a piece of baking paper, seam-side down. Repeat with remaining rice-paper wrappers and filling.
  • 4
    Heat about 1cm of oil in a frying pan over medium heat. Cook the parcels in batches for about 3 to 4 minutes on each side or until golden brown and cooked through. Drain on paper towels and serve immediately with dipping sauce.
  • 5
    For the dipping sauce, combine all the ingredients in a small bowl.

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