Chicken Katsu Rice Paper Rolls

Chicken Katsu Rice Paper Rolls

For the freshest and most delicious lunchtime bite, these rice paper rolls are healthy, seasonal and easy to prepare.

SERVES: 2 (makes 8 rice paper rolls)


  • 1 pack Rangitikei Katsu Chicken & Katsu Sauce (use 1 packet of katsu sauce in the rice paper rolls and save one for the dipping sauce)
  • 50g vermicelli noodles
  • 1 teaspoon sesame oil
  • ¼ telegraph cucumber, cut into matchsticks
  • 1 cup shredded red cabbage
  • 1/2 cup sliced snap peas
  • 8 large rice paper rolls
  • 2 tablespoons sesame seeds
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy sauce


Cook the katsu chicken in the oven or air fryer as per packet instructions. When the chicken is ready, cut each piece lengthwise into 4 long strips. Set aside.

Soak the vermicelli noodles in boiling water from the kettle for a few minutes, then drain and rinse under cold water. Toss through a splash of sesame oil to stop them sticking together. Set aside.

Fill a wide, shallow dish with warm water. Working one at a time, lower a piece of rice paper into the water for about 10 – 15 seconds until it begins to soften and become flexible. Remove from the water and shake gently to remove any excess water. Place the rice paper on a clean board and sprinkle over some sesame seeds. Add a small handful of noodles in the middle of the rice paper, a few strips of cucumber, red cabbage and snow peas. Top with a strip of katsu chicken and a drizzle of the katsu sauce.

Fold the bottom half of the rice paper over, then fold the sides in and tightly roll up. Set aside on a clean plate and repeat with remaining rice paper and fillings.

Mix the remaining katsu sauce with the rice wine vinegar and soy sauce to use as a dipping sauce.

Slice the rice paper rolls in half and place on a serving plate with your dipping sauce.

Free Range Chicken used in this Recipe

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