If you’re craving something crisp, fresh, and teeming with tropical flavor, Coconut Chicken Rice Paper Rolls will absolutely win your heart. They combine silky coconut-poached chicken, crunchy veggies, sweet mango, and aromatic herbs, all tucked inside delicate rice paper wrappers and served with a dreamy peanut sauce. It’s a portable meal or snack that’s wholesome, fun to assemble, and loved by everyone at the table!
Why You’ll Love This Recipe
- Bursting with Freshness: Every bite is an explosion of vibrant veggies, aromatic herbs, and juicy mango—like summer rolled up in your hand!
- Tropical Coconut Chicken: The chicken is poached gently in coconut milk and lime for an irresistible, lightly sweet flavor that sets these rolls apart.
- DIY & Customizable: Coconut Chicken Rice Paper Rolls are perfect for building your own—great for picky eaters, family dinner night, or impressing guests.
- Addictively Dippable Peanut Sauce: Creamy, tangy, and just a little sweet—this sauce might just steal the show (and be the reason you make these again and again).
Ingredients You’ll Need
One of the biggest joys of Coconut Chicken Rice Paper Rolls is how simple the ingredient list truly is! Each item shines: from the coconut milk infusing the chicken with flavor, to crisp veggies, sweet mango, and fresh herbs that add color, crunch, and fragrance. Here’s what you’ll gather:
- Coconut Milk (full-fat): The star of the poaching liquid, lending the chicken a creamy, tropical richness you’ll love.
- Fish Sauce (or soy sauce): Adds a hit of umami and depth, but can be swapped for a savory, soy-based alternative if needed.
- Fresh Lime Juice: Brightens everything up for zesty, mouthwatering chicken and a balanced peanut sauce.
- Sea Salt: Seasoning here is key! It helps the coconut flavor truly pop.
- Skinless Boneless Chicken Breasts: They soak up all the coconut goodness and shred beautifully for easy rolling.
- Rice Paper Wrappers: These translucent wrappers are the magic that turns your filling into a grab-and-go roll—don’t skip them!
- Vermicelli Noodles: Silky-soft noodles give substance and a gentle “bite”—they help hold the roll together, too.
- Cucumber & Carrot: Crisp, crunchy strips for freshness and vibrant color.
- Mango: Slices of ripe mango give these rolls their unmistakable sweet-tart twist.
- Fresh Cilantro & Mint or Thai Basil: Fragrant leafy herbs breathe life and brightness into every bite.
- Red Pepper Flakes: Just a pinch for a hint of heat—add more or less as you like.
- Peanut Butter (for the sauce): Creamy, nutty, and perfect for blending into a luscious dip.
- Low-Sodium Soy Sauce, Rice Vinegar, Honey, & Garlic: All the essentials for flavor-packed, slightly sweet peanut sauce.
- Hot Water: To thin the sauce to your perfect dipping consistency.
Variations
One reason Coconut Chicken Rice Paper Rolls are such a crowd-pleaser? You can riff on the classic in so many delicious ways. Swap ingredients to accommodate allergies, preferences, or simply what’s in your fridge—don’t be afraid to make these rolls your own!
- Vegetarian Twist: Skip the chicken and pile in tofu, sautéed mushrooms, or extra veggies for a plant-based delight.
- Add Avocado: For creamy richness, slide a few slivers of ripe avocado into each roll.
- Spicy Kick: Toss in a few thin slices of fresh chili or add sriracha to your peanut sauce if you like extra heat.
- Switch Up the Herbs: Try Thai basil, regular basil, or even a little dill for a surprising new flavor profile.
- Fruit Fun: No mango? Pineapple or even thinly sliced strawberries are bright, juicy alternatives.
How to Make Coconut Chicken Rice Paper Rolls
Step 1: Poach the Chicken in Coconut Milk
Start by combining coconut milk, fish sauce (or soy), lime juice, and sea salt in a saucepan—this blend becomes an aromatic bath for your chicken. Bring it to a gentle boil, slide in the chicken breasts, and poach over low heat, covered, turning the chicken halfway for even cooking. In about 15-20 minutes, you’ll have tender chicken infused with dreamy coconut flavor, ready to be shredded.
Step 2: Shred and Toss the Chicken
Remove the cooked chicken and let it cool. Shred it with two forks (or your fingers if you’re feeling rustic!). Toss the meat with a bit of the reserved coconut poaching liquid for juiciness and an extra hit of flavor. Taste and add salt or pepper as needed—you want every strand to be golden, moist, and lightly creamy.
Step 3: Make the Peanut Sauce
Whip up the peanut sauce in a blender or food processor—just toss in peanut butter, soy sauce, lime juice, rice vinegar, honey, garlic, and a splash of hot water. Blend it until smooth and dreamy, adjusting sweetness, tang, and consistency as you like (thin with more water, or amp up the honey or vinegar to taste).
Step 4: Prep Your Fillings
Slice your cucumber, carrot, and mango into thin strips, and cook those silky vermicelli noodles if you haven’t already. Wash and tear your herb leaves, set out the red pepper flakes, and round up everything you’ll need for rolling—this makes assembly smooth and speedy!
Step 5: Soften the Rice Paper Wrappers
Working with one sheet at a time, dip a rice paper wrapper briefly (3-5 seconds) in room temperature water. Lay it on a damp work surface and let it rest a minute until it’s pliable but not sticky or soggy. Patience here prevents tearing and makes rolling a breeze.
Step 6: Assemble and Roll
Lay a handful of noodles, chicken, veggie strips, mango, and a few leaves of herbs across the center bottom third of your wrapper. Sprinkle with red pepper flakes if desired. Fold the bottom of the wrapper up over the filling, fold the sides in, and roll tightly away from you. Repeat until you’ve used all your fillings (or rice paper)—the assembly line is half the fun!
Step 7: Serve and Dip
Place finished Coconut Chicken Rice Paper Rolls seam-side down on a platter. Serve them whole or slice on the diagonal for a stunning presentation. Pile up the peanut sauce for dunking, and you’re ready to wow your eaters!
Pro Tips for Making Coconut Chicken Rice Paper Rolls
- Gentle Poaching Magic: Pound your chicken breasts to an even thickness before cooking—this ensures ultra-tender, evenly cooked chicken every time.
- Room Temperature Water for Wrappers: Skip the hot water! Use room temperature water to soften your rice paper, so they’re less likely to tear and easier to handle.
- Mise en Place Is Everything: Prep all your fillings and have them ready before you start rolling for a smooth flow and beautifully even rolls.
- Keep Rolls Moist: Cover finished rolls with a damp, clean towel as you work—this keeps the rice paper soft and prevents drying out until you’re ready to serve.
How to Serve Coconut Chicken Rice Paper Rolls
Garnishes
Add a sprinkle of toasted sesame seeds or finely sliced scallions over the platter, or a nest of extra fresh cilantro, mint, or Thai basil for a fragrant, colorful finish. If you like a touch of heat, a little dusting of red chili flakes or sliced fresh chili brings dramatic flair!
Side Dishes
Coconut Chicken Rice Paper Rolls are refreshing all on their own, but pair especially well with a bright Asian-style slaw, a crunchy cucumber salad, or a side of juicy pineapple. For a heartier meal, serve with miso soup, steamed edamame, or a simple bowl of jasmine rice.
Creative Ways to Present
Serve rolls whole for a substantial hand-held bite, or slice them diagonally and stand them on end for eye-popping, rainbow-striped pinwheels on a party tray. Arrange them on a platter around a bowl of peanut sauce for dipping, or make a DIY roll bar so everyone can build their own favorite combinations.
Make Ahead and Storage
Storing Leftovers
Rice paper rolls are at their best right after rolling, but if you have leftovers, store them wrapped tightly in plastic wrap or under a damp paper towel inside an airtight container at room temperature for up to 2 hours. Any longer, and the rice paper may become chewy or dry out.
Freezing
Rice paper doesn’t freeze well—it turns hard and brittle, then rubbery once thawed—so I recommend enjoying Coconut Chicken Rice Paper Rolls fresh, or storing the prepped fillings (chicken, veggies, herbs) separately in the fridge to roll and enjoy another day.
Reheating
These rolls are meant to be enjoyed cold or at room temperature—no reheating needed. If the rice paper has become firm in the fridge, let the rolls come to room temperature for about 10–15 minutes before serving for the best texture.
FAQs
-
Can I make Coconut Chicken Rice Paper Rolls ahead of time for a party?
Absolutely! Assemble the rolls up to 2 hours ahead and keep them tightly wrapped in plastic wrap or under a damp towel at room temperature. For longer prep, store fillings separately and roll just before serving for the freshest results.
-
What can I substitute for chicken to make these vegetarian?
Firm tofu, sautéed mushrooms, or even shredded jackfruit are excellent substitutes. Just marinate or season them before rolling for rich flavor, and keep the coconut theme with a quick coconut-milk toss.
-
What else can I use if I don’t have rice paper wrappers?
If you can’t find rice paper, try serving everything deconstructed as a salad, or roll your filling in crisp lettuce leaves for a totally different but equally delicious experience! Spring roll wrappers also work, but will need to be cooked.
-
How do I keep my rice paper rolls from sticking together?
After rolling, be sure to space them out on the tray and cover with a damp towel. If making a big batch, line each layer with parchment or leafy lettuce so they don’t touch and stick.
Final Thoughts
I can’t say enough about how much joy these Coconut Chicken Rice Paper Rolls bring to my table—they’re fun, fragrant, and absolutely irresistible. Whether you’re a spring roll pro or totally new to rice paper, this recipe is sure to become a fresh favorite. Give them a try and get ready to fall in love, one crunchy, juicy, tropical bite at a time!
Print
Coconut Chicken Rice Paper Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 10 servings 1x
- Category: Appetizer
- Method: Boiling, Shredding, Assembling
- Cuisine: Asian
- Diet: Vegan
Description
These Coconut Chicken Rice Paper Rolls are a delightful fusion of flavors and textures, featuring tender coconut-poached chicken, vibrant veggies, and a creamy peanut sauce, all wrapped in delicate rice paper. Perfect for a light and refreshing meal!
Ingredients
Coconut Poached Chicken:
- 1 (14 ounce) Can Coconut Milk (full fat)
- 1 teaspoon Fish Sauce (can substitute soy sauce)
- 2 teaspoons Lime Juice
- Sea Salt
- 1 pound Skinless Boneless Chicken Breasts
Spring Rolls:
- 8–10 Rice Paper Wrappers (or spring roll wrappers)
- 2 Bundles Vermicelli Noodles – cooked
- 1 Seedless Cucumber – cut into thin strips
- 1 large Carrot – cut into thin strips
- 1 Mango – peeled and cut into thin strips
- 1 bunch Fresh Cilantro
- 1 bunch Fresh Mint or Thai Basil
- Red Pepper Flakes, to taste
Peanut Sauce:
- 1/4 cup Peanut Butter – creamy or smooth is best, but chunky will work
- 1 1/2 Tablespoons EACH: Low-Sodium Soy Sauce, Fresh Lime Juice, Rice Vinegar & Honey
- 1 clove Garlic – peeled
- 1–2 Tablespoons Hot Water – as needed to thin
Instructions
- Poach the chicken: Add the coconut milk, fish sauce, lime juice, and 1 teaspoon sea salt to a medium saucepan and whisk to combine. Bring the contents to a boil over medium heat and add the chicken. Reduce the heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through, turning the chicken over ½ way through cooking. (SEE NOTES)
- Shred & toss with coconut milk: Remove the chicken from the pan, reserving ½ cup of the coconut milk mixture. Let the chicken cool completely, and then use 2 forks to completely shred the chicken. Transfer the chicken to a bowl and toss with ¼ cup of the reserved coconut milk mixture. Taste and adjust for seasoning with salt and pepper. Add remaining reserved coconut milk and toss again if desired.
- Meanwhile, make the peanut sauce: Place all the ingredients for the peanut sauce in a food processor or blender. Pulse, or process until smooth. Adjust for taste and consistency with honey, vinegar and water. (SEE NOTES)
- To assemble the spring rolls: Working one sheet at a time – soften the rice paper by quickly submerging it in a shallow bowl of warm water for 3-5 seconds, or until slightly soft. Remove from the water and place on a clean, damp work surface. Allow the paper to sit for 1-2 minutes, or until pliable. In the center of the bottom third of the wrapper, add a small mound of vermicelli noodles, shredded chicken, carrots, cucumber, mango, cilantro, mint and sprinkle with a pinch of red pepper flakes.
- Roll: Fold the bottom edge up over the filling, using your fingers to carefully tuck the filling in. Then, fold the 2 sides over top to secure the filling. Carefully and tightly roll up each spring roll. Repeat with remaining rice paper wrappers and filling ingredients.
- Serve: Place spring rolls seam-side down on a platter and serve, or cut them on a diagonal and serve. Enjoy!
Notes
- Poaching Time: The amount of time the chicken will take to poach depends on the thickness of your chicken breasts. For quicker cooking, lightly pound your chicken breasts to an even thickness before poaching!
- Ingredient Prep: Before you start rolling, get all of your ingredients prepped! Cut all the veggies, shred the chicken, tear the herb leaves from the stems, dampen the cutting board, make the sauce, fill a large bowl with water… prep it all! Having everything all set up (mise en place) will make the entire process much more pleasant and efficient.
- Water for Wrappers: Make sure your bowl of water for softening the rice paper wrappers is room temperature. I have found warm water makes the wrapper too sticky and causes it to tear easily. The bow of water should be large and shallow enough for the wrappers. A pie pan or similar shaped bowl works well! Make sure you are only soaking the rice paper wrapper until it is JUST soft!
- To prevent wrappers from drying out: Keep the filled spring rolls under a clean, damp tea towel to prevent them from drying out as you are rolling the remaining rice paper rolls.
- Peanut Sauce: Adjust the peanut sauce for taste and consistency to your own liking. Add more honey for sweetness, vinegar for sourness, or if you like things spicy, add a bit of sriracha. If you want a thinner sauce, add a bit of water until desired consistency is achieved. If you don’t have a food processor or blender, you can easily make the sauce in a small bowl, just finely dice the garlic and whisk everything together. If you make the peanut sauce in advance and store it in the refrigerator the sauce will become thick!! Just whisk in a bit of water to loosen it up.
- Storage: The summer rolls are best enjoyed immediately, however they can be made up to 2 hours in advance. Keep them tightly covered in plastic wrap at room temperature.
- Nutritional information is an approximation based upon 10 servings. Exact information will depend upon the brands of ingredients and precise measurements used.
Nutrition
- Serving Size: 1 roll
- Calories: 144 kcal
- Sugar: 6g
- Sodium: 266mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 30mg
