Crispy Rice Paper Rolls

Like sushi, but make it warm, crispy and packed with gut-loving goodness.⁠
These rice paper rolls are your new weekend obsession—stuffed with real food, seared ‘til golden, and made to be dunked in spicy Souped-Up Sriracha Mayo. ⁠
⁠
Because ingredient geeks don’t snack basic.

Makes 6
GF | DF

Ingredients:⁠
150g chicken breast, boneless & skinless⁠
1 tbsp extra virgin olive oil⁠
3 garlic cloves, minced⁠
1 tbsp ginger, grated⁠
1/2 cup red cabbage, shredded⁠
1/2 cup carrot, grated ⁠
1/2 cup mushrooms, finely chopped⁠
1/4 cup spring onion, finely chopped ⁠
1 tbsp coconut aminos⁠
1/2 tsp black pepper ⁠
12 rice paper sheets ⁠
1/4 cup sesame seeds ⁠
1/4 cup Gevity Rx Souped-Up Sriracha Mayo⁠
Fresh coriander, to serve⁠
Fresh chives, to serve ⁠

What to do:
1. Place the chicken breast in a saucepan and cover with water. Bring to a gentle boil, then reduce to a simmer and cook for 12–15 minutes, or until cooked through. Remove from the water and allow to cool. Once cooled, shred the mixture using two forks and set it aside.
2. Heat olive oil in a large pan over medium heat. Add the garlic and ginger, sautéing for 30 seconds until fragrant. Add the red cabbage, carrot, mushrooms, spring onion and shredded chicken.
3. Season with coconut aminos and black pepper. Cook for 3–4 minutes, stirring occasionally, until the vegetables are tender. Remove from heat and let cool.
4. Fill a shallow dish with room temperature water. Dip one rice paper sheet at a time for 5–10 seconds, until it is just soft but still slightly firm. Place on a damp surface to prevent sticking.
5. Spoon about 2-3 tablespoons of the filling into the centre of each rice paper sheet. Fold the bottom up, tuck in the sides and roll tightly. Dip the top of the rice paper roll in sesame seeds on a flat plate. Repeat the process to double wrap the rice paper roll for extra strength and crispiness.
6. Heat a non-stick or ceramic pan over medium heat with a generous drizzle of olive oil. Add the rolls seam-side down in batches and cook for 3–4 minutes. Rotate each roll, frying on all 6 sides until golden and crispy. Be careful not to let the sticky rolls touch while cooking.
7. Once fried, place on a paper towel-lined plate and allow to rest for 5 minutes before serving.
8. Serve the rolls hot with our Souped-Up Sriracha for dipping. Garnish with fresh coriander and chives.