Rice paper wrappers are widely available at grocery stores and Asian food markets, and all they need is a quick soak in hot water to become pliable. After that, they are a cinch to work with to form wontons, egg rolls, shrimp rolls, or these chicken stew roll. The filling is a great way to use up leftover chicken and any vegetables you have on hand. These rolls can be steamed or fried before serving, with the desired sauces.


  • 1 rice (pack, wrappers)
  • roast chicken (leftovers, leg and breast, shredded and chopped into small pieces)
  • 4 leaves cabbage (heart, chopped)
  • 1 grated carrot
  • 1 fennel bulb (small chopped)
  • 1 teaspoon cumin
  • 1 teaspoon indian saffron
  • 2 tablespoons soy sauce
  • 1 bunch chopped coriander
  • ground pepper (to taste)
  • olive oil (to taste)


  1. In a large frying pan heat a little olive oil.
  2. Add the cumin and saffron and stir.
  3. Add the cabbage, carrot, fennel and season with soy sauce. Cover and cook until tender.
  4. If necessary, add 1 or 2 tablespoons of water. Add the chicken and mix well.
  5. Remove from heat, add the coriander and mix well. Set aside.
  6. Soak each rice wrapper for a few seconds in hot water to soften.
  7. Place about two teaspoons of the chicken mixture onto each wrapper. Fold in the sides of the wrapper, then roll up.
  8. Steam or fry the spring rolls in a little oil until crispy.
  9. Serve hot with soy sauce, hot sauce or sweet and sour sauce.
Discover more recipes from O Meu Tempero


Yummly User