Go Back

Giant Bang Bang Chicken Rice Paper Roll

Savor the delightful crunch and savory burst of flavor in Giant Bang Bang Chicken Rice Paper Rolls, filled with juicy chicken and crisp vegetables, all wrapped in soft rice paper.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Asian, Fusion
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 pieces rice paper wrappers
  • 2 cups cooked chicken, shredded
  • 1 cup carrots, julienned
  • 1 cup lettuce leaves
  • 1 cup Bang Bang sauce (1/2 cup mayonnaise, 2 tablespoons Sriracha, 1 tablespoon honey, 1 clove minced garlic)
  • 1 medium cucumber, julienned
  • 1/2 cup fresh herbs (e.g., mint, cilantro)
  • 1/4 cup peanuts, crushed (optional, for garnish)

Method
 

Preparation
  1. Begin by chopping and preparing all your vegetables. Ensure your cooked chicken is shredded, and julienne the cucumber and carrots.
  2. In a mixing bowl, combine the mayonnaise, Sriracha, honey, and minced garlic to make the Bang Bang Sauce. Stir well until smooth and creamy. Adjust the Sriracha to your preferred spice level.
Rolling
  1. Fill a shallow dish or pan with warm water. Dip one rice paper wrapper in the water for about 10-15 seconds, or until it softens. Remove and lay it flat on a clean workspace.
  2. Place a small handful of shredded chicken, followed by cucumber, carrots, and a sprinkle of fresh herbs onto the bottom third of the rice paper. Drizzle a little of the Bang Bang sauce over the filling.
  3. Fold the sides of the rice paper over the filling, then roll it up tightly from the bottom to fully encase the filling.
  4. Continue the process with the remaining ingredients until you have as many rolls as you desire.
  5. Slice the rolls in half, if desired, and serve them on a platter with the leftovers of the Bang Bang sauce for dipping.

Notes

If you have leftovers, these rolls can be stored in an airtight container in the fridge for up to 2 days. For best results, consume fresh due to the rice paper's crispness.