Chicken Salad Rolls with Japanese Sesame Sauce

This morning I met my neighbour at a Korean supermarket.  We talked a lot about the Bonfire night and both of us enjoyed the spectacular firework display.  She said she had barbecue lunch during the last two weekends.  She wants to have some simple and healthy food.  Then I suggested her using rice paper to make veggie rolls for her lunch.  I hope she likes them!

 bonfire-night-2   bonfire-night-1

The weather has changed so suddenly.  I lost my appetite after I got sick for the flu since Monday.  I feel better after eating four chicken salad rolls with sesame sauce.  This is a delicious and simple recipe that came at the perfect time.


Preparation time: 10 minutes

Cooking time: 15 minutes

Serve: 1



  • 100g chicken fillet
  • 4 pieces of rice paper
  • ¼ tsp ginger powder
  • ¼ tsp garlic powder
  • ½ tsp light soy sauce
  • ¼ tsp sugar                                          chicken-salad-rolls-with-sesame-sauce-1
  • 70g cucumber (sliced/ julienne)
  • 50g carrot (sliced/ julienne)
  • 4 slices of lettuce
  • 1-1.5 cup of warm drinking water


Sesame Sauce:         

  • 1 tbsp Japanese sesame sauce
  • 1 tsp drinking water
  • ½ tsp soy sauce
  • ¼ tsp sugar
  • a pinch of white sesame seed



1. Preheat the steamer.
2. Season the chicken with ginger powder, garlic powder, light soy sauce and sugar for 10 minutes.  Then put the meat on the steamer tray and steam it for 8 minutes.  Take out the meat and let it cool down.  Then tear the meat into bite-sized strips and set aside.
3. In a small mixing bowl, mix all the ingredients of the sauce well.  Set aside.
4. Place a piece of rice paper in a place with warm drinking water until a bit tender.  Divide the carrot, cucumber and the meat in four equal portions. 
5. Wrap the roll: soak the rice paper in a large plate of warm water for 10 seconds until a bit tender.  Lay the rice paper on a board or a flat surface; place one piece of lettuce, portion of carrot, meat and cucumber in the middle of rice paper.  Then put a tea spoon of mixed sesame sauce on top of the filling.  Fold the bottom of the rice paper to cover the filling. Then tuck and roll the rice paper from right to left as tightly as possible. Sprinkle a pinch of sesame seeds on the roll.

  NOTE: As the rice paper is very delicate, do not soak them too longer or they will break apart. Do not soak all rice paper in advance.  It is better to soak one at a time when it is ready to be used.



2 Comments Add yours

  1. Tiffany says:

    Love your presentation, very nice pics!


    1. Fun Fun Cook says:

      Thank you! Have a nice weekend!

      Liked by 1 person

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