These Hoison Chicken Rolls are a recipe that was featured in my 2015 Calendar and has been so popular I thought I would add it to the blog for those that missed out on the calendar.
These are great for the lunchbox. Make a batch the night before, store in an airtight container in the fridge and take to school or work the next day. You can certainly vary the fillings inside to suit your tastes.
Other delicious one handed snack foods:
- Coconut Chicken Strips
- Chicken Broccoli Nuggets
- Chicken Fingers
- Honey Mustard Chicken Bites
- Veggie Bam Sausage Rolls
- Chickpea Patties
- Vegetable and Cheese Rolls
- Mini Calzones
- Pizza Pockets
- Pizza Pops
- Bread Pull Apart Plait
Love this recipe? Subscribe to our daily recipe newsletter and never miss a newly posted recipe just as great as this one! Or join up to our monthly one for all the latest TRTLMT news. Subscribe to my newsletter here.
Print
Print
Hoisin Chicken Rolls
- Yield: 20 1x
Ingredients
Scale
- 20 rice paper rolls
- 100g dried vermicelli noodles
- 1 cucumber, thinly sliced
- 1 carrot, finely shredded or grated
- 50–100g hoisin sauce
- 2 chicken breasts, chopped into chunks
Instructions
- Place chicken and 2 tablespoons of sauce in a bowl and marinate for 2 hours or more.
- Once finished marinating, place noodles in cold water and allow to soften for 20 minutes.
- Place chicken chunks into a frying pan with a little oil.
- Cook chicken until cooked through.
- Once cooked, using two forks, shred the chicken.
- Place a rice paper roll into cold water to rehydrate.
- This will only take a few seconds.
- Place onto bench or a silicone mat.
- Spread a little sauce in the middle of the sheet.
- Top with some chicken, vegetables and noodles.
- Fold both sides in slightly and roll up into a roll/spring roll type shape.
- Serve.
Hoisin Chicken Rolls – TMX Method
- Yield: 20 1x
Ingredients
Scale
- 20 rice paper rolls
- 100g dried vermicelli noodles
- 1 cucumber, thinly sliced
- 1 carrot, finely shredded or grated
- 50–100g hoisin sauce
- 2 chicken breasts, chopped into chunks
Instructions
- Place chicken and 2 tablespoons of sauce in a bowl and marinate for 2 hours or more.
- Once finished marinating, place noodles in cold water and allow to soften for 20 minutes.
- Pour 1 litre of water into bowl.
- Place chicken chunks in steaming attachment.
- Steam for 20 minutes on steaming temperature on speed 3.
- Once cooked, empty out the water and place cooked chicken into bowl.
- Blitz on reverse, speed 4 until shredded.
- Place a rice paper roll into cold water to rehydrate.
- This will only take a few seconds.
- Place onto bench or a silicone mat.
- Spread a little sauce in the middle of the sheet.
- Top with some chicken, vegetables and noodles.
- Fold both sides in slightly and roll up into a roll/spring roll type shape.
- Serve.
Sounds delish 🙂 thankyou! Do you make the hoisin sauce?
Thanks Kim. No I pre purchase it. Im not that clever yet haha!