Salad Rolls
5 from 3 votes

Chicken and Vegetable Salad Rolls

Course Wrap
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Author Cooks with Cocktails


  • 1 tbsp olive oil
  • 500 g ground chicken
  • 1/2 medium onion , finely chopped
  • 5 cloves garlic , grated or minced
  • 2 tsp grated or minced ginger
  • 1/2 cup shredded carrot
  • 2 cups finely chopped napa cabbage
  • salt to tasteFOR THE WRAPS
  • package of rice paper wraps
  • 1 red or yellow pepper , julienned
  • 1 - 2 carrots , julienned
  • 1 bunch cilantro
  • 1 avocado sliced
  • lettuce or spring mixFOR THE DIPPING SAUCE
  • 4 tbsp rice vinegar
  • 4 tbsp soy sauce
  • 1 garlic cloves pressed or finely chopped
  • 1 tsp finely chopped or grated ginger
  • juice of 1 lime


  1. Heat the oil in a large skillet over medium heat. Cook the ground chicken till its browned and then add the onion, garlic, ginger, carrots and cabbage. Cook until the cabbage is very soft.
  2. Season with salt to taste. Put in a bowl.
  3. Slice up all your veggies and put them on a plate ready to assemble the wraps.
  4. Make the sauce by placing all ingredients into a small bowl and stir. Set aside.

  6. Soak a rice paper wrap in warm water till it gets soft. I find that a plate works best for this. Then place the wrap on a flat surface.
  7. Put about 1/4 cup of the ground chicken on the wrap, Then top with the veggies. A bit each of the peppers, carrots, cilantro, and avocado.
  8. Roll up the wrap by following the instructions on the back of the rice wrapper container. Kinda like a burrito. Fold the one side over the meat and veggies then fold in both sides. Finally roll it up until its all tightly in a package.
  9. Keep rolling until all the filling is used up.
  10. Serve with the dipping sauce.