Chicken and Cabbage Salad Rolls with Peanut Dipping Sauce

Fresh and flavorful salad rolls filled with shredded chicken, crisp cabbage, carrots, and aromatic herbs, served with a creamy peanut dipping sauce. A light and refreshing snack or appetizer.

Prep Time

20 minutes

Total Time

50 minutes

Calories

325 kcal

Difficulty

Easy

Equipment

5 items

Cost

£1.55/serving

Season:

☀️ Summer•❄️ Winter

Meal Type:

Lunch•Snack•Salad•Bread•Appetiser

Cuisine:

British

Main Ingredient:

Chicken•Rice

Mood:

Comfort Food•Healthy

Ingredients

Servings

2lbChicken Breast(Boneless, skinless)

£6.50

6cupsWater(for boiling chicken)

1tspSalt(for boiling chicken)

£0.01

0.5headGreen Cabbage(Thinly sliced or shredded)

£0.45

2mediumCarrots(Grated or julienned)

£0.20

0.3cupFresh Mint(Chopped)

£0.75

0.3cupFresh Cilantro(Chopped)

£0.75

16Rice Paper Wrappers

£2.50

0.3cupPeanut Butter(Creamy)

£0.60

2tbspSoy Sauce(Low sodium)

£0.10

1tbspRice Vinegar

£0.15

1tbspHoney(Or maple syrup)

£0.20

1tspSesame Oil

£0.10

1cloveGarlic(Minced)

£0.05

2tbspWater(For thinning the sauce)

0.3tspRed Pepper Flakes(Optional, for heat)

£0.05

Total Cost

£12.41

£1.55 per serving

Instructions

1.
Place chicken breasts in a large pot and cover with water. Add salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until chicken is cooked through. Let cool slightly, then shred with two forks.
2.
In a large mixing bowl, combine the shredded chicken, sliced cabbage, grated carrots, chopped mint, and chopped cilantro.
3.
Prepare the peanut dipping sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and red pepper flakes (if using). Add water, one tablespoon at a time, until the sauce reaches your desired consistency.
4.
Fill a shallow dish with warm water.
5.
Dip one rice paper wrapper in the warm water for a few seconds until it becomes pliable. Be careful not to over soak it, as it will become too fragile.
6.
Lay the softened rice paper wrapper on a flat surface. Place a small amount of the chicken and cabbage mixture in the center of the wrapper.
7.
Fold the sides of the rice paper wrapper inwards, then roll tightly from the bottom up, like a burrito.
8.
Repeat steps 5-7 with the remaining rice paper wrappers and filling.
9.
Serve immediately with the peanut dipping sauce. Alternatively, you can store the salad rolls in the refrigerator for a few hours, wrapped in damp paper towels to prevent them from drying out.

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My Notes

Nutrition Information

Nutrition per serving (200g)

325 kcal / 1359 kJ

Carbs

19g

7% of RDA

Fat

13g

19% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

7 g

8% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

Don't overfill the rice paper wrappers, or they will tear.

If the rice paper wrappers are sticking together, try adding a drop of oil to the warm water.

You can add other vegetables to the filling, such as bean sprouts, cucumber, or bell peppers.

For a vegetarian version, substitute the chicken with tofu or extra vegetables.

Cooking Equipment

Large Pot

Mixing Bowl

Cutting Board

Knife

Shallow Dish

Wine Pairings

No wine pairing suggestions available for this recipe.

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