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Spicy Asian Chili Chicken Rice Paper Wraps

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These Asian Chili Chicken Rice Paper Wraps are a vibrant celebration of fresh flavors and incredible textures. Enjoy tender chili chicken combined with crisp vegetables and aromatic herbs, all wrapped in delicate rice paper.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs or breasts (cut into bite-sized pieces or thin strips)
  • 1/4 cup sweet chili sauce
  • 1 tbsp Sriracha
  • 1 tbsp Gochujang (optional)
  • 2 cloves minced garlic
  • 1 tbsp grated ginger
  • 2 tbsp soy sauce or tamari
  • 1 tbsp sesame oil
  • 10 sheets rice paper wrappers (medium to large rounds, 22cm or 8.5 inches)
  • 1 head crisp butter lettuce or romaine leaves
  • 1 cup thinly julienned carrots
  • 1 cup cucumber sticks
  • 1 cup bell peppers (any color, sliced)
  • 1/2 cup fresh mint
  • 1/2 cup fresh cilantro
  • 1/2 cup Thai basil (optional)
  • 1 cup thin rice vermicelli noodles
  • 1 lime fresh lime wedges
  • 2 tbsp non-alcohol rice vinegar
  • 1/2 cup peanut dipping sauce or sweet chili sauce or hoisin and sriracha mix

Instructions

  1. Prepare the chili chicken by marinating the chicken pieces in a bowl with sweet chili sauce, Sriracha, minced garlic, grated ginger, soy sauce (or tamari), and sesame oil for at least 15-20 minutes.
  2. Heat a wok or large skillet over medium-high heat with a little oil and stir-fry the marinated chicken until fully cooked and slightly caramelized. Set aside to cool slightly.
  3. Soak the vermicelli noodles in a heatproof bowl with boiling water for 3-5 minutes until tender, then drain and rinse with cold water. Snip with kitchen shears if necessary.
  4. Prep the vegetables by washing the lettuce, julienning the carrots and cucumbers, slicing bell peppers, and picking fresh herb leaves.
  5. Set up a wrapping station with all prepared ingredients within reach, and prepare a shallow dish with warm water for softening the rice paper wrappers.
  6. Dip one rice paper wrapper in warm water for 15-20 seconds until pliable, then lay it flat on a clean surface.
  7. Layer the fillings starting with a leaf of lettuce and fresh herbs, followed by vermicelli noodles, chili chicken, and julienned vegetables.
  8. Fold the bottom edge of the rice paper over the filling, tuck in the sides, and roll from the bottom to the top to seal the wrap.
  9. Repeat the process with remaining wrappers and fillings, placing finished wraps seam-side down on a platter.
  10. If serving immediately, slice the wraps diagonally to reveal the colorful filling and serve with a dipping sauce.

Nutrition

Find it online: https://kochenmitmira.de/spicy-asian-chili-chicken-rice-paper-wraps-easy-fresh/