The Easiest Chicken Rice Paper Rolls—Toss Everything, Then Roll!

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The Easiest Chicken Rice Paper Rolls

These chicken rice paper rolls are colorful, fresh, and simple to put together. Instead of arranging the chicken and vegetables one by one, everything is tossed with a creamy gochujang peanut sauce before wrapping. 

The filling is already well seasoned, so there is no need to prepare a separate dipping sauce. The crunchy vegetables, tender chicken, and lightly spicy peanut sauce make every bite satisfying.

This is not a traditional Korean recipe. It is a Korean-inspired version of fresh rice paper rolls, made with gochujang in the peanut sauce and a convenient toss-first method. This recipe makes 4 medium rice paper rolls. 

Ingredients

Chicken

  • 3 chicken tenderloins, about 5 oz (140 g)
  • A little salt
  • A little black pepper
  • A little mirin

Vegetables and Wrappers

  • About 2 cups thinly sliced cabbage
  • ⅓ red bell pepper
  • ⅓ yellow bell pepper
  • ⅓ medium carrot
  • 8 lettuce leaves
  • 4 medium rice paper wrappers
  • Cold water, as needed for dipping
  • A small amount of cooking oil or sesame oil, optional

Gochujang Peanut Sauce

  • 3 tbsp peanut butter
  • 1½ tbsp soy sauce
  • 2 tbsp lemon juice
  • 1 tbsp water
  • ½ tsp minced garlic
  • 1 tbsp honey
  • ½ tbsp gochujang

Ingredient Notes

Gochujang

  • Gochujang is a Korean fermented red pepper paste. In this sauce, it adds a gentle spicy flavor that is balanced by the peanut butter and honey.

Mirin

  • Mirin is a lightly sweet cooking wine. Only a little is used to season the chicken before steaming.

How to Make Chicken Rice Paper Rolls

1. Cook the Chicken: Prepare 3 chicken tenderloins, about 5 oz (140 g). Season them lightly with a little salt and black pepper, then add a little mirin. Once the water is boiling, place the chicken in a steamer and steam for about 10 minutes. Cooking time can vary depending on the thickness, so check that the thickest part is completely cooked through. If you do not have a steamer, gently cook the chicken in simmering water instead. Let the cooked chicken cool slightly, then shred it into small pieces. 


2. Prepare the Vegetables: Thinly slice about 2 cups of cabbage. Thinly slice ⅓ red bell pepper and ⅓ yellow bell pepper. Julienne ⅓ medium carrot into thin strips. Try to cut the vegetables into similar lengths and thicknesses. This helps the sauce coat them evenly and makes the rolls easier to wrap. 

3. Make the Gochujang Peanut Sauce: In a small bowl, combine 3 tablespoons peanut butter, 1½ tablespoons soy sauce, 2 tablespoons lemon juice, 1 tablespoon water, ½ teaspoon minced garlic, 1 tablespoon honey, and ½ tablespoon gochujang. Mix until smooth and creamy. If the sauce is too thick, add a little more water, but avoid making it too thin. 

4. Toss the Filling: Add the shredded chicken from 3 chicken tenderloins, about 2 cups thinly sliced cabbage, ⅓ sliced red bell pepper, ⅓ sliced yellow bell pepper, and ⅓ julienned medium carrot to a large bowl. Add the prepared gochujang peanut sauce. Gently toss everything together until the chicken and vegetables are evenly coated. 


5. Soften the Rice Paper: Add cold water to a wide bowl. Briefly dip 1 rice paper wrapper in the water, just until the entire surface is wet. Gently shake off the excess water and place the wrapper on a large plate. Do not leave it in the water until it becomes completely soft. Wait about 10 seconds before filling and rolling. 

6. Fill and Roll: Place 2 lettuce leaves on the softened rice paper. Add an appropriate amount of the chicken and vegetable filling. Fold the bottom of the rice paper over the filling, then fold both sides toward the center. Gently shape the filling as you roll everything up. Repeat with the remaining rice paper wrappers, lettuce, and filling to make 4 rolls. Cut each roll in half at a slight angle to show the colorful filling.




Helpful Tips

  • Do not overfill the rolls or pull the rice paper too tightly, as it may tear.
  • The lettuce creates a layer between the moist filling and the rice paper, which also makes the rolls easier to shape.

Storage 

  • These chicken rice paper rolls have the best texture when enjoyed the same day. If they need to sit for a while, lightly coat the outside with cooking oil or sesame oil to help keep the rolls from sticking together. 

Frequently Asked Questions

Can I use chicken breast instead of chicken tenderloins?

  • Yes. Chicken breast or precooked chicken can be used instead of chicken tenderloins. 

What can I do if I do not have a steamer?

  • Gently cook the chicken in simmering water until the thickest part is completely cooked through. 

Is the Gochujang Peanut Sauce Very Spicy?

  • No. The gochujang adds a gentle kick, while the peanut butter and honey keep the sauce from becoming too spicy. 

Why Should I Use Cold Water for the Rice Paper?

  • Cold water softens the rice paper more gradually, which makes it easier to handle. Dip it briefly, place it on a plate, and wait about 10 to 15 seconds before rolling. 

Do I Need a Dipping Sauce?

  • No. The chicken and vegetables are already coated with the gochujang peanut sauce, so the rolls are ready to enjoy as they are. 

These easy chicken rice paper rolls are a simple way to enjoy tender chicken, crunchy vegetables, and a creamy gochujang peanut sauce in every bite. Tossing the filling first makes the wrapping process easier and gives the rolls plenty of flavor without an extra dipping sauce. I hope you give this recipe a try and enjoy making it at home.

📺 Prefer watching instead of reading?

Watch the full step-by-step YouTube video below to see exactly how I make this recipe at home.

Tools and ingredients I use are here 💛👇https://www.amazon.com/shop/chungskfood

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