Rice Paper Chicken Nori Rolls

Rice Paper Chicken Nori Rolls: Fresh, Crunchy and Packed with Flavour

These Rice Paper Chicken Nori Rolls are the kind of recipe that instantly feels fresh, vibrant and satisfying without being heavy. You get a beautiful mix of textures in every bite, crisp vegetables, tender chicken, soft glass noodles and that subtle umami layer from nori, all wrapped in delicate rice paper. What makes them stand out is the contrast between the light, clean filling and the bold dipping sauce, which brings sweetness, saltiness, tang and a gentle heat all in one. They look impressive on the plate, yet they come together quickly once everything is prepped, making them perfect for both everyday meals and casual entertaining. If you enjoyed my Crispy Rice Paper Mozzarella Chips, or the Cottage Cheese Strawberry Rice Paper Dessert (Air Fryer), this is another delicious way to explore just how versatile rice paper can be.

Hands holding a sliced piece of rice paper chicken nori roll showing the filling — One piece of the roll held up to reveal the colourful layers inside

Scroll down or tap ‘Jump to Recipe’ to get started.

Simple Ingredients, Big Flavours

The beauty of this recipe lies in how a handful of simple ingredients come together to create something full of flavour and texture. Each element has a clear role, building layers that make every bite interesting.

Rice paper sheets – Light, flexible and naturally gluten-free, they hold everything together while keeping the rolls delicate. You can find them in most supermarkets in the world food aisle or in Asian grocery stores.
Nori sheet – Adds a subtle savoury depth that enhances the overall flavour without overpowering the freshness. Widely available in supermarkets, usually in the sushi section, or in Asian stores.
Chicken – Tender and satisfying, perfect for using leftovers while adding protein to the dish.
Glass noodles – Soft and slightly chewy, creating a nice contrast to the crunchy vegetables.
Fresh vegetables – Cucumber, peppers and red cabbage bring colour, crunch and freshness.
Sriracha mayo – Creamy with a gentle kick, tying the filling together.
Dipping sauce – A bold balance of sweet, salty, tangy and spicy that lifts the entire dish.

If you enjoy recipes where simple ingredients deliver big results, you might also like my Salmon Bites or Rice Paper Chicken Sausage Rolls, both offering creative ways to use rice paper in completely different styles.

How to Make Rice Paper Chicken Nori Rolls

Prepare the Filling

Start by getting all your ingredients ready before you begin assembling. This step is essential, as once the rice paper softens, you need to work quickly. Pour boiling water over the glass noodles and leave for a few minutes until softened, then drain well and set aside. In a small bowl, mix the mayonnaise with sriracha until smooth and set aside.

Make the Dipping Sauce

In a bowl, dissolve the palm sugar in lukewarm water, making sure it fully melts for a smooth texture. Add the lime juice, fish sauce, minced garlic and chopped chilli, then mix well. The sauce should taste balanced, sweet, salty, tangy and slightly spicy. Set aside until ready to serve.

Soften the Rice Paper

Pour a little water into a shallow plate. Briefly dip one rice paper sheet into the water. Do not wait until it fully softens, as it will continue to soften while you assemble the roll. Lay it flat on your work surface. Dip the second sheet and place it slightly overlapping the first to create a wider base.

Two rice paper sheets overlapping on a flat surface to create a wider base for rolling — Layering two rice paper sheets slightly overlapping to create a stronger, wider base for the roll

Assemble the Rolls

Place the nori sheet on top, starting slightly below the centre, leaving some exposed rice paper edges.

Nori sheet placed on top of overlapping rice paper sheets — A nori sheet is placed slightly below the centre on the rice paper to add structure and flavour

Add the filling onto the rice paper side before the nori begins. Start with cucumber, followed by red and yellow peppers, red cabbage, glass noodles and chicken. Finish with a drizzle of the sriracha mayo.

Drizzling sriracha mayo over the filling on rice paper — A drizzle of creamy sriracha mayo finishes the filling before rolling

Roll and Serve

Roll the rice paper tightly, folding in the sides as you go to keep everything compact. Continue rolling until fully sealed.

Hands holding a freshly rolled rice paper chicken nori roll — A tightly rolled rice paper roll ready to be sliced and served

Slice into 6 equal pieces using a sharp knife and serve immediately with the dipping sauce.

Dipping a rice paper chicken nori roll into dipping sauce — A slice of the roll dipped into the sweet, tangy dipping sauce

Customisable and Versatile

These rolls are incredibly flexible, which makes them perfect for adapting to what you have on hand. Chicken works beautifully, but prawns, tofu or even a fully vegetable-based filling are just as delicious. You can also add ingredients like carrots, avocado or fresh herbs such as mint and coriander to bring in extra flavour and freshness. The spice level is easy to adjust depending on your preference. Add more sriracha or chilli for heat, or keep it milder for a more balanced flavour. This adaptability makes the recipe ideal for different diets and occasions. If you enjoy this kind of flexibility, you should also try my Chicken Spring RollsorRice Paper Cucumber Roll, both of which can be customised in similar ways.

Why You Will Love These Rice Paper Rolls

What makes these rolls so appealing is the balance of textures and flavours. You get crunch from the vegetables, softness from the noodles, tenderness from the chicken and a slight chew from the rice paper. The dipping sauce ties everything together, adding depth and contrast to each bite. They are also quick to assemble, naturally gluten-free and a great way to use up leftover chicken. Whether served as a light meal, appetiser or part of a sharing platter, they always feel fresh and satisfying. If you enjoy dishes that combine texture and bold flavour, you might also like my Crispy Rice Paper Mozzarella Chips or Rice Paper Chicken Sausage Rolls for a slightly different take.

Perfect for Any Occasion

These Rice Paper Chicken Nori Rolls fit effortlessly into almost any occasion. They are light enough for a quick lunch, yet elegant enough to serve when guests come over. Their fresh appearance and vibrant colours make them especially appealing on a sharing table. They are best served immediately, when the rice paper is soft and the filling is at its freshest. Pair them with the dipping sauce and you have a dish that feels complete on its own or as part of a larger spread. For more inspiration, you can combine them with recipes like Feta and Spinach Rice Paper Rolls (Air Fryer, Gluten-Free) or Mini Rice Paper Quiches (Protein-Packed Snack) to create a varied and colourful menu.

Fresh, light and full of flavour, these rice paper chicken nori rolls are packed with crunchy vegetables, tender chicken and soft glass noodles. Wrapped in delicate rice paper with a layer of nori for extra depth, they are finished with a creamy sriracha mayo for a subtle kick. Served with a perfectly balanced sweet, salty and tangy dipping sauce, every bite is refreshing yet satisfying. They are naturally gluten-free and ideal for a quick lunch, light dinner or appetiser. Simple to assemble and easy to customise, this is a great way to use up leftover chicken.

Ingredients

For the rolls:

2 rice paper sheets (20 cm (8 inches) diameter)
1 nori sheet
1 handful cucumber (julienned)
⅓ red bell pepper (julienned)
⅓ yellow bell pepper (julienned)
70 g red cabbage (1 cup, finely shredded)
30 g glass noodles
100 g cooked chicken (3.5 oz, sliced or shredded, perfect for leftovers)
2 tbsp mayonnaise
1 tsp sriracha

For the dipping sauce:

30 g palm sugar (2 tbsp, or granulated sugar)
80 ml lukewarm water (⅓ cup)
½ tbsp lime juice
3 tbsp fish sauce
1 garlic clove (minced)
1 tsp Thai chilli (finely chopped)

Instructions

1
Start by preparing all your ingredients so everything is ready to go. Once the rice paper softens, the process moves quickly. Pour boiling water over the glass noodles and leave for a few minutes until softened, then drain well and set aside. In a small bowl, mix the mayonnaise with sriracha until smooth and set aside.
2
For the dipping sauce, dissolve the palm sugar in lukewarm water. Once fully dissolved, add the lime juice, fish sauce, garlic, and chilli. Mix well and set aside. The flavour should be a balanced combination of sweet, salty, tangy, and spicy.
3
Pour a little water into a shallow plate. Briefly dip one rice paper sheet into the water. Do not wait until it fully softens, as it will continue to soften while you assemble the roll. Lay it flat on your work surface. Dip the second sheet and place it slightly overlapping the first to create a wider base, making it easier to roll and allowing for more filling. Place the nori sheet on top, starting slightly below the centre, leaving some exposed rice paper edges. Add the fillings onto the rice paper side before the nori begins, starting with cucumber, followed by red and yellow peppers, red cabbage, glass noodles, and chicken. Finish with a drizzle of the sriracha mayo. Roll tightly, folding in the sides as you go to keep everything compact. Slice into 6 equal pieces and serve immediately with the dipping sauce.

Nutrition Facts

Servings: 2 ServingCalories:369.35kcalTotal Fat:14.73gCholesterol:43.13mgSodium:2364.25mgPotassium:442.51mgTotal Carbohydrate:43.44gDietary Fiber: 1.93gSugars: 18.17gProtein:16.06gVitamin A: 65.64IUVitamin C: 108.86mgCalcium: 60.12mgIron: 1.73mgVitamin D: 0IUVitamin E: 0.4IUVitamin K: 15.78mcgVitamin B6: 0.53mgVitamin B12: 0.27mcgPhosphorus: 150.62mgMagnesium: 75.03mgZinc: 1.16mg

Note

Double layer for stability. Using two overlapping rice paper sheets creates a stronger base, makes the roll easier to handle, and helps prevent tearing, especially when adding a generous amount of filling.
Do not over-soak the rice paper. A quick dip is enough, as it will continue to soften while you assemble the roll. If soaked for too long, it can become too sticky and tear easily.
Nori placement matters. Place the nori slightly below the centre so it overlaps the rice paper but still leaves exposed edges. This helps keep the roll structured and gives a balanced bite without overpowering the fresh vegetables.
Prepare everything before you start. Once the rice paper is softened, you need to work quickly, so make sure all vegetables are sliced, the chicken is ready, the noodles are drained, and both sauces are prepared before assembling.
Drain the glass noodles well. Too much moisture can make the filling watery and the rolls soggy, so let them drain properly before adding them.
Do not overfill the rolls. It may be tempting to add more, but too much filling makes rolling difficult and increases the chance of tearing.
Layer the filling on the rice paper side before the nori begins. This helps the roll come together properly and keeps the layers neat when sliced.
Roll as tightly as possible. Fold in the sides as you go to keep everything compact and to help the slices hold their shape.
Serve straight away for the best texture. Rice paper rolls are best enjoyed fresh, as the rice paper can dry out or turn chewy if left sitting too long.
The dipping sauce should taste balanced. You are looking for a mix of sweet, salty, tangy, and spicy, so feel free to adjust the lime, sugar, or chilli slightly to your taste.
This recipe is a great way to use leftover chicken. Sliced or shredded cooked chicken both work well, so it is perfect for using up what you already have.
Gluten-free note. The recipe is naturally gluten-free, but always check the label on your fish sauce to make sure.
Adjust the heat. Control the spice by increasing or reducing the sriracha in the mayo and the chilli in the dipping sauce.
Storage tip. If you need to store them briefly, cover the rolls with a damp cloth and keep them in an airtight container to prevent drying out.

Keywords: rice paper rolls, chicken rice paper rolls, nori rolls, fresh spring rolls, Vietnamese style rolls, healthy chicken wraps, gluten-free recipe, rice paper wraps, quick lunch ideas, light dinner recipe, chicken appetiser, glass noodle rolls, fresh Asian recipe, no cook recipe, easy chicken recipe

Rice Paper Chicken Nori Rolls