Wasabi chicken rice rolls

  • 30 mins preparation
  • 15 mins cooking
  • Serves 4
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Wasabi chicken rice rolls
  • 1 1/4 cup sushi rice
  • 1 1/2 cup shredded barbecued chicken breast, skin removed
  • 1 medium carrot, shredded
  • 1/2 medium red capsicum, finely chopped
  • 2 green onions, finely chopped
  • 1/3 cup shredded basil
  • 2 cloves garlic, crushed
  • 1/2 cup egg mayonnaise
  • 3 teaspoon wasabi paste, plus extra,to serve
  • 1/4 cup lemon juice
  • 12 vietnamese style rice paper wrappers
  • soy sauce, to serve


Wasabi chicken rice rolls
  • 1
    Rinse rice in cold water until water runs clear; drain. Place in a medium heavy-based saucepan with 1 2/3 cups water. Bring to the boil, stirring. Reduce heat; simmer, covered, for 12-15 minutes or until water is absorbed. Remove from heat. Stand for 5 minutes (don't lift lid). Cool rice slightly.
  • 2
    Add chicken, carrot, capsicum, onion, basil and garlic to rice. Season with salt. Stir to combine. Whisk mayonnaise, wasabi and juice in a small bowl; stir into rice mixture.
  • 3
    To make a roll (you need 3 wrappers), briefly dip each rice paper wrapper into a bowl of water to soften. Arrange the wrappers, overlapping slightly, on a clean tea-towel to form a 40x18cm rectangle. Arrange a quarter of the rice mixture along centre of rectangle. Fold in 2 opposite sides, then roll up tightly to enclose filling. Place on a platter. Repeat, using remaining wrappers, to make 3 more rolls. Cover with plastic food wrap; chill for 30 minutes. Slice and serve rolls with soy sauce and extra wasabi.