Bang Bang Chicken Rice Paper Rolls are fresh and fun! They are filled with tender chicken, crisp veggies, and are wrapped in soft rice paper. Plus, they come with a tasty sauce that gives them a little kick!
Making these rolls is a great way to impress friends, and they’re so light you’ll want to eat a bunch! I love serving them with extra dipping sauce on the side—it’s the best part!
Key Ingredients & Substitutions
Rice Paper Wrappers: The star of these rolls! Look for 8-inch round wrappers. If you can’t find them, you can use thin tortillas, but they won’t have the same chewy texture.
Chicken: Shredded cooked chicken is perfect, but feel free to substitute with rotisserie chicken for convenience. Tofu is a great option for a vegetarian version!
Lettuce and Cabbage: Crisp veggies add crunch! Use any leafy greens. If you don’t have purple cabbage, green cabbage, or even shredded carrots would work well in a pinch.
Cilantro & Mint: These add freshness! If you’re not a fan, swap them out for basil or simply leave them out. It’s all about what you love!
Bang Bang Sauce: Peanut butter is key for creaminess, but almond butter or sunflower seed butter can work too if you have nut allergies. Adjust the heat and sweetness to fit your taste!
What’s the Best Way to Roll Rice Paper Wraps?
Rolling rice paper can be tricky, so here’s a simple guide to get it right:
- Soak the rice paper for 10-15 seconds; it should be soft but not falling apart.
- Lay it down on a flat surface and add the filling in the lower third. Don’t overstuff!
- Fold the sides over first, then roll tightly from the bottom up—kind of like a burrito.
- Make sure to keep your hands moist to prevent sticking!
Practice makes perfect, so don’t worry if the first few aren’t perfect. Enjoy the rolling process!
How to Make Bang Bang Chicken Rice Paper Rolls
Ingredients You’ll Need:
For the Rolls:
- 8 rice paper wrappers (round, about 8-inch size)
- 2 cooked chicken breasts, shredded or chopped
- 1 cup shredded lettuce or mixed leafy greens
- 1/2 cup shredded purple cabbage
- 1 medium cucumber, julienned
- 1 medium carrot, julienned
- 1/4 cup fresh cilantro leaves (optional)
- 1/4 cup fresh mint leaves (optional)
For the Bang Bang Sauce:
- 3 tablespoons peanut butter
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sriracha or chili garlic sauce (more or less to taste)
- 2 tablespoons warm water (to thin sauce as needed)
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- Crushed peanuts and a dried chili for garnish (optional)
How Much Time Will You Need?
This delightful recipe takes about 30 minutes of prep time and is perfect for a fresh, quick meal or appetizer. Allow a little extra time if you’re new to rolling rice paper wraps, but the process is easy and fun!
Step-by-Step Instructions:
1. Prepare Your Ingredients:
Start by getting your fresh ingredients ready! Julien the cucumber and carrot, shred the cabbage and lettuce, and chop or shred the cooked chicken breasts. Once you’re done, place everything aside in individual bowls for easy access during assembly.
2. Make the Bang Bang Sauce:
In a small bowl, whisk together the peanut butter, hoisin sauce, soy sauce, rice vinegar, honey, sriracha, minced garlic, and minced ginger. To get the sauce just right, gradually add warm water until it reaches a smooth, pourable consistency. Taste it and adjust the seasoning if you like (add more sriracha for heat or honey for sweetness). Yum!
3. Soak the Rice Paper:
Fill a large shallow dish or plate with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes soft and pliable but not falling apart. Place it gently on a clean surface.
4. Assemble the Rolls:
On the lower third of the softened rice paper, arrange a small handful of shredded lettuce, cabbage, julienned cucumber, carrot, and some chicken. If you’re using cilantro and mint, sprinkle a few leaves on top. Now you’re ready to roll!
5. Roll It Up:
Fold the sides of the rice paper over the filling, then tightly roll from the bottom up to create a neat roll. Don’t worry if your first few aren’t perfect! Just keep practicing. Repeat this process with the remaining wrappers and ingredients.
6. Slice and Serve:
Carefully slice each roll in half diagonally for an appealing presentation. Arrange the rolls on a plate alongside the delicious Bang Bang sauce. If you want to elevate the sauce, sprinkle some crushed peanuts and a dried chili on top for garnish.
7. Enjoy!
These yummy rolls are best enjoyed immediately, but if you need to prepare them a bit ahead, cover them with a damp cloth and refrigerate for up to 2 hours. Enjoy the crunchy, fresh flavors with that spicy, sweet Bang Bang sauce!
Can I Use Other Proteins Instead of Chicken?
Absolutely! You can substitute chicken with shredded tofu for a vegetarian option, or use shrimp, crab, or even beef if you prefer. Just make sure to pre-cook your protein if necessary!
What Should I Do If I Can’t Find Rice Paper Wrappers?
If rice paper wrappers are hard to come by, you can use thin tortillas or lettuce leaves as an alternative. Keep in mind, though, that they will give a different texture and taste.
How Can I Make the Sauce Vegan-Friendly?
For a vegan version of the Bang Bang sauce, simply swap honey with maple syrup or agave nectar, and enjoy the same delicious flavor without the honey!
What’s the Best Way to Store Leftovers?
If you have leftovers, store the rolls in an airtight container in the fridge for up to 2 days. To keep them crisp, it’s best to store the rolls and Bang Bang sauce separately and assemble just before serving!
