A Julie Recipe-Barbecued Chicken Rice Paper Rolls


Prep Time:0    Cooking Time: 15
  1. Meat from thighs and drumsticks of a barbecued chicken, sliced
  2. 8 x 16cm round rice paper sheets
  3. 1/3 cup Fountain Hoi Sin Sauce
  4. 1 Lebanese cucumber, cut into 8cm matchsticks
  5. 4 green onions, cut into 8cm lengths
  6. Extra Fountain Hoi Sin Sauce, for dipping


  1. Divide chicken into eight portions . Soften the rice paper sheets in warm water as directed on the packet.
  2. To assemble, place one portion of chicken at the bottom edge of a rice paper sheet. Top with cucumber, onion and 2 teaspoons of Fountain Hoi Sin sauce. Fold over rice paper to cover filling. Fold in sides, then roll up. Repeat with remaining rice paper sheets and ingredients.
  3. Serve with extra Fountain Hoi Sin Sauce for dipping.
  4. Tips: Use sliced Chinese-style roasted duck or pork in place of barbecued chicken. You can also add thinly sliced carrots, fresh mint or bean sprouts to the filling.
  5. Tips: Rolls can be made up to 3 hours ahead. Store, covered with a damp tea towel, in the refrigerator.