Teriyaki chicken rice paper rolls

Rice paper rolls are so simple to make, and this teriyaki chicken recipe makes for a fantastic out-of-the-box ideas for school lunches!

  • 10 mins preparation
  • 40 mins cooking plus chilling
  • Makes 24
  • Print


  • 6 chicken thigh fillets
  • 1/4 cup gluten-free thick teriyaki marinade
  • 2 tbsp water
  • 2 Lebanese cucumbers, halved lengthways
  • 2 tsp vegetable oil
  • 24 x 17cm square rice paper sheets
  • 200 g bean sprouts or enoki mushrooms


  • 1
    Trim chicken; cut lengthways into eight strips. Combine chicken, marinade and the water in a small bowl, cover; refrigerate 1 hour. Drain chicken; discard marinade.
  • 2
    Discard seeds from cucumber; cut cucumber halves in half crossways; cut pieces into three strips lengthways.
  • 3
    Heat oil in a large frying pan; cook chicken in batches. Cool for 10 minutes.
  • 4
    Place 1 sheet of rice paper in a bowl of warm water until just softened; lift sheet carefully from water, placing it on the bench with a corner pointing towards you. Place two pieces of chicken horizontally in the centre of the rice paper; top with one piece of cucumber then a few bean sprouts or enoki mushrooms. Fold the corner facing you over filling; roll rice paper to enclose filling, leaving the top open. Repeat with remaining rice paper, chicken, cucumber and bean sprouts or mushrooms.


You could also include thinly sliced carrot, capsicum, celery, red cabbage or iceberg lettuce.