Bang Bang Chicken Rice Paper Rolls are a fun and tasty treat! Filled with tender chicken, fresh veggies, and a creamy sauce, these rolls are bursting with flavor and crunch.
Making these rolls is a breeze. I love to dip them in extra sauce—because who doesn’t want a little more flavor? They’re perfect for sharing—or keeping all to yourself! 😂
Key Ingredients & Substitutions
Rice Paper Wrappers: These are essential for holding everything together. If you can’t find rice paper, you might use lettuce leaves for a low-carb option, though the texture will differ!
Cooked Chicken: Shredded chicken breast is perfect here. If you’re vegetarian, try using tofu or tempeh instead. Store-bought rotisserie chicken is super handy and works great too!
Vegetables: Carrots and cucumber not only add crunch but also freshness. Zucchini or bell peppers can replace them if you need a change.
Cilantro & Mint: These herbs brighten the flavor. If fresh herbs aren’t your thing, try basil for a different twist or even parsley in a pinch.
Pasta Noodles: Vermicelli rice noodles add a nice touch but are optional. Glass noodles or even whole wheat spaghetti can be used if you like.
Peanut Butter: Peanut butter gives a rich flavor. Almond butter or sunflower seed butter are tasty alternatives if allergies are a concern.
How Do I Roll Rice Paper Without It Sticking?
Rolling rice paper can be tricky if it sticks. Here’s how to make it easier:
- Make sure the water is warm but not boiling. Soak the rice paper for just 10-15 seconds and don’t over-soak it.
- Lay the wrapper flat on a damp surface to prevent sticking.
- Keep your fillings compact—too much can make the roll burst. Less is more!
- When rolling, fold in the sides first, then roll tightly from the bottom up. This technique helps seal everything in.
Don’t stress if the first few rolls aren’t perfect; practice makes your rolls better every time!
How to Make Bang Bang Chicken Rice Paper Rolls
Ingredients You’ll Need:
For the Rolls:
- 8 rice paper wrappers
- 1 large cooked chicken breast, shredded
- 1 cup julienned carrots
- 1 cup cucumber, julienned
- 1 cup lettuce leaves (butter or romaine works well)
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves (optional)
- 1/2 cup cooked vermicelli rice noodles (optional)
For the Bang Bang Sauce (Dipping Sauce):
- 3 tbsp peanut butter (creamy or chunky)
- 1 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sriracha or other hot sauce (adjust to taste)
- 1 tsp honey or sugar
- 1/4 cup warm water (to thin the sauce)
- 1 clove garlic, minced
- 1 tsp grated fresh ginger
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time. You’ll spend a little time making the dipping sauce and assembling the rolls, making it a quick and refreshing dish for any occasion!
Step-by-Step Instructions:
1. Make the Bang Bang Sauce:
In a medium bowl, combine the peanut butter, hoisin sauce, soy sauce, rice vinegar, sriracha, honey, minced garlic, and ginger. Whisk these ingredients together until smooth. Slowly add warm water, a little at a time, to reach your desired sauce consistency. Set this tasty sauce aside.
2. Prepare the Rice Paper:
Fill a shallow dish or a large bowl with warm water. Carefully dip one rice paper wrapper into the water for about 10-15 seconds, just until it becomes soft and pliable. Remove it from the water and lay it flat on a clean, damp kitchen towel or cutting board.
3. Fill the Rice Paper:
On the lower third of the softened rice paper, place a piece of lettuce first, followed by a small handful of vermicelli noodles (if using), the shredded chicken, julienned carrots, cucumber, and a few cilantro and mint leaves.
4. Roll it Up:
To roll, start by folding the sides of the rice paper inwards. Then, gently roll the wrapper tightly from the bottom up, encasing all of the delicious fillings inside. Repeat this process with the remaining wrappers and ingredients until all the rolls are made.
5. Slice and Serve:
Using a sharp knife, cut each roll in half or into bite-sized pieces. Arrange on a plate and serve alongside the prepared Bang Bang dipping sauce.
Enjoy these fresh, vibrant Bang Bang Chicken Rice Paper Rolls as a fun appetizer or a light meal! They’re sure to be a hit!
Can I Use Other Proteins Instead of Chicken?
Absolutely! You can substitute the chicken with shredded tofu, shredded rotisserie chicken, or even cooked shrimp for a different flavor. Adjust cooking or preparation time as needed based on your substitute.
How Do I Store Leftover Rice Paper Rolls?
Store any leftovers in an airtight container in the fridge. They are best enjoyed within 1-2 days. To prevent sticking, place parchment paper between the rolls.
What If I Can’t Find Rice Paper Wrappers?
No worries! If rice paper is unavailable, lettuce leaves can be a great, low-carb alternative. They won’t have the same texture, but they will still hold your fillings well!
Can I Make the Sauce Ahead of Time?
Yes, you can prepare the bang bang sauce in advance! Store it in an airtight container in the fridge for up to a week. Just give it a good stir before serving as it may thicken when chilled.
