Crisp Chicken & Asian Pesto Rice Paper Rolls

Time 30 min
Difficulty Easy
Makes 24


Tegel Fresh Chicken Skinless Breast


  • 2 cloves garlic, crushed
  • 1/2 cup roasted cashews
  • 1/2 cup coriander leaves
  • 1/2 cup Thai basil or basil leaves
  • 1/4 cup oil
  • Salt and pepper to taste


  • 24 small rice paper wrappers
  • 500g Tegel Fresh Chicken Skinless Breast, finely chopped
  • 24 coriander sprigs
  • Oil for shallow frying
  • Dipping Sauce:
  • 3 Tbsp Thai sweet chilli sauce
  • 1 Tbsp fish sauce
  • 1 Tbsp lemon or lime juice
  • 1 Tbsp chopped coriander



1.Place all ingredients into a food processor and process until the mixture forms a smooth paste. Set aside.

2. Dip a rice paper wrapper in a bowl of hot water for about 30 seconds or until it is soft. Pat dry and place on a flat surface. Place a coriander sprig in the centre, top with about 2 tablespoons of chopped chicken and a teaspoon of Asian pesto. Fold up the sides of the wrapper to form a square. Place on a piece of baking paper, seam side down. Repeat with remaining rice paper wrappers and filling.

3. Heat about 1 cm of oil in a frying pan over medium heat. Cook the parcels in batches for about 3 to 4 minutes on each side, or until they are golden brown and cooked through. Drain on paper towels and serve immediately with the dipping sauce.

Dipping sauce:

1. Combine all ingredients.

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