Spicy Asian Chili Chicken Rice Paper Wraps
These Asian Chili Chicken Rice Paper Wraps are a vibrant celebration of fresh flavors and incredible textures. Enjoy tender chili chicken combined with crisp vegetables and aromatic herbs, all wrapped in delicate rice paper.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Cuisine: Asian
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts (cut into bite-sized pieces or thin strips)
- 1/4 cup sweet chili sauce
- 1 tbsp Sriracha
- 1 tbsp Gochujang (optional)
- 2 cloves minced garlic
- 1 tbsp grated ginger
- 2 tbsp soy sauce or tamari
- 1 tbsp sesame oil
- 8 pieces rice paper wrappers (medium to large rounds, 22cm or 8.5 inches)
- 1 head crisp butter lettuce or romaine leaves
- 1 cup thinly julienned carrots
- 1 cup cucumber sticks
- 1 cup bell peppers (any color, sliced)
- 1/2 cup fresh mint
- 1/2 cup fresh cilantro
- 1/2 cup Thai basil (optional)
- 1 cup thin rice vermicelli noodles
- 1 lime fresh lime wedges
- 2 tbsp non-alcohol rice vinegar
- 1/2 cup peanut dipping sauce (or sweet chili sauce or hoisin and sriracha mix)
Instructions
- Marinate the chicken pieces in a bowl with sweet chili sauce, Sriracha, minced garlic, grated ginger, soy sauce (or tamari), and sesame oil for at least 15-20 minutes.
- Heat a wok or large skillet over medium-high heat with a little oil and stir-fry the marinated chicken until fully cooked and slightly caramelized. Set aside to cool slightly.
- Soak the vermicelli noodles in a heatproof bowl with boiling water for 3-5 minutes until tender, then drain and rinse with cold water. Snip with kitchen shears if necessary.
- Wash the lettuce, julienne the carrots and cucumbers, slice bell peppers, and pick fresh herb leaves.
- Prepare a shallow dish with warm water for softening the rice paper wrappers.
- Dip one rice paper wrapper in warm water for 15-20 seconds until pliable, then lay it flat on a clean surface.
- Layer the fillings starting with a leaf of lettuce and fresh herbs, followed by vermicelli noodles, chili chicken, and julienned vegetables.
- Fold the bottom edge of the rice paper over the filling, tuck in the sides, and roll from the bottom to the top to seal the wrap.
- Repeat the process with remaining wrappers and fillings, placing finished wraps seam-side down on a platter.
- If serving immediately, slice the wraps diagonally to reveal the colorful filling and serve with a dipping sauce.
Nutrition
- Serving Size: 1
- Calories: 250
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 60 mg