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Salad Rolls
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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


  • 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.
  • Season with salt to taste. Put in a bowl.
  • Slice up all your veggies and put them on a plate ready to assemble the wraps.
  • Make the sauce by placing all ingredients into a small bowl and stir. Set aside.

  • 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.
  • 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.
  • 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.
  • Keep rolling until all the filling is used up.
  • Serve with the dipping sauce.