Recipe courtesy of Sarah Graham
Peanut Sesame Chicken Rice Paper Rolls
45 min
45 min
10 to 12 servings
45 min
45 min
10 to 12 servings


  • 2 tablespoons olive oil
  • 4 boneless, skinless chicken breast halves, sliced against the grain into 1/2-inch slivers 
  • 1 cup mange-tout or snap peas, thinly sliced lengthways 
  • 1/2 cup grated carrot 
  • 1/4 cup peanuts or cashews, roughly chopped 
  • 2 tablespoons roughly chopped fresh cilantro 
  • 1 red bell pepper, seeded and thinly sliced lengthwise 
  • 3 tablespoons honey
  • 3 tablespoons sesame oil 
  • 3 tablespoons soy sauce 
  • 2 tablespoons smooth peanut butter 
  • 1 large clove garlic, finely chopped 
  • Juice of 2 limes 
  • 3 to 4 tablespoons coconut milk or warm water, to loosen 
  • 10 to 12 rice paper sheets 


For the filling: Heat the olive oil in a wok or large saute pan over high heat and brown the chicken slivers until lightly golden on all sides and cooked through. Remove from the heat and transfer the chicken to a mixing bowl along with the peas, carrots, peanuts, cilantro and peppers.

For the sauce: In a bowl, mix together the honey, sesame oil, soy sauce, peanut butter, garlic, lime juice and coconut milk. Pour half of the sauce over the chicken and vegetables, and toss gently to coat.

To assemble: One sheet at a time, dip the rice paper into a large bowl of lukewarm water, and then place on a clean dinner plate. Fill down the center with the filling, leaving 1-inch borders at the top and bottom. Fold up the bottom edge of the rice paper sheet, then fold in one side and roll until neatly sealed. Repeat with the remaining rice paper sheet and filling.

Serve the rice paper rolls with the remaining sauce on the side.


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