Sweet Chilli Chicken Rice Rolls Recipe

With Summer here (errr well meant to be), I always ‘try’  and eat lighter.

Nothing screams the weekend more than a Chinese takeaway, and I am not one for depriving myself so I decided to have a bash at recreating the famous spring roll.

I think I have made a half decent job at it to.

The trick is rice paper. You can find the sheets on eBay, Amazon and they are stocked at most Chinese supermarket’s.

spring rolls

spring rolls

Sweet Chilli Chicken Rice Rolls


  • Sharwoods Rice Paper (4 Pieces)
  • One chicken breast
  • Stir-fry Mix ( Box type from Asda)
  • Soy sauce
  • 2 cloves of garlic
  • Sweet Chilli sauce
  • 1 red chilli
  • 1 spring onion


1) Thinly slice the chicken breast, (1.5cm strips are perfect) and add to a frying pan with 2 crushed garlic cloves, 3 tablespoons of soy sauce, 1 tablespoon of sweet chilli sauce, and fry for 6 minutes.

2) Place the 2 sheets of rice paper on a plate and lightly cover with splashes of cold water. (Around 10 tablespoons) This makes the wraps become soft and flexible. I use two wraps layered on top of each-other per wrap, as one rice wrap can break and split.

3) Add half the stir-fry mix to the frying pan, and fry with the chicken for one minute.

4) Remove the rice paper from the plate, and transfer to a dry surface. Place a small handful of the raw stir-fry mix at one end of the rice wrap.

5) Then add a heaped spoonful of the chicken stir-fry.

5) Roll the rice wrap up like you would a normal wrap, and then fold the ends on either side, and tuck them under. Leave to one side for 5 minutes.

6) This gives the wrap time to firm up, making it easier to pick up and cut.

7) Repeat this process again.  Then slice in half.

8) When completed, thinly slice the spring onion and red chilli, and scatter over the rolls to garnish.

These are perfect with a spicy chilli dip, or a simple splash of soy sauce.

Each wrap is only 20 calories, so these are really low in fat.

Let me know if you give them a whirl.