Chicken Cold Rolls

Name: Chicken Cold Rolls
Prep time: 25 min
Cook time: 15 min
Yield: Makes 12
Cuisine: Asian

roubashahin.com.au

Fresh chicken cold rolls dipped in tahini sauce—who could resist? These light and refreshing rolls are perfect for lunch, snacks, or parties.

PREP TIME

25 minutes

COOK TIME

15 minutes

SERVES

Makes 12

About this recipe

Cold rolls might not be Middle Eastern, but here’s my take on it! I’ve combined fresh veggies, poached chicken, and a creamy green tahini sauce to create something unique and utterly delicious. Who would’ve thought dipping a cold roll into tahini could be this good? The balance of textures and flavours makes these rolls irresistible.

If you love easy appetisers, you’ll enjoy my other roll recipes, like crispy vegetarian spring rolls with sautéed vegetables or my savoury lamb spring rolls, these bring a more traditional twist with rich Middle Eastern flavours. They’re all freezer-friendly, crowd-pleasing options, but these cold rolls bring something fresh to the table—literally! They’re perfect for summer lunches or light dinners when you crave something refreshing yet satisfying.

The best part is how easy these rolls are to assemble. Whether you’re new to making cold rolls or just looking for a twist, this recipe will quickly become your go-to. Pair it with the green tahini sauce, and you’re in for a real treat.

Ingredients

Filling

1 carrot, cut into matchsticks
2 cucumbers, seeds removed, cut into matchsticks
¼ red cabbage, finely shredded with a mandolin
1 red chilli, finely chopped
1 cup loose coriander leaves
2 spring onions, thinly sliced
1 large radish, cut into matchsticks

Poaching Liquid for Chicken

450 grams chicken tenderloin (poached and shredded)
1 spring onion
1 bay leaf
4 peppercorns
2 strips lemon peel

Green Tahini Sauce

½ cup tahini
½ cup water
5 tablespoons lemon juice
1 clove garlic
1 cup mint leaves

To Assemble

Rice paper sheets
Shallow bowl of warm water

Notes from Rouba

Soak the rice paper for no longer than 5 seconds to avoid it becoming too soft.
You can prep the filling in advance and store it in the fridge until assembly.
Substitute poached chicken with prawns or tofu for a variation.
Keep the rolls covered with a damp tea towel while assembling to prevent them from drying out.
Serve these rolls fresh for the best texture, as the rice paper hardens in the fridge over time.

Method

Step 1. Poach the Chicken

In a pot, add water, spring onion, bay leaf, peppercorns, and lemon peel. Bring to a boil. Add the chicken tenderloin and boil for 2 minutes. Cover the pot, remove it from heat, and let the chicken poach in the residual heat for 10–15 minutes. Once cooked, shred the chicken and set it aside to cool.

Step 2. Prepare the Vegetables

Cut the carrot, cucumber, and radish into matchsticks. Finely shred the red cabbage using a mandolin or food processor. Chop the red chilli and slice the spring onions. Combine all the vegetables with coriander leaves in a large mixing bowl.

Step 3. Make the Green Tahini Sauce

In a blender, combine tahini, water, lemon juice, garlic, and mint leaves.

Blend until smooth. Adjust the consistency with more water if needed and season with salt to taste.

Step 4. Assemble the Rolls

Fill a shallow bowl with warm water. Dip a rice paper sheet into the water for 5 seconds until pliable. Lay the rice paper on a clean surface. Place a small handful of the vegetable mixture in the center and top with shredded chicken. Fold in the sides of the rice paper, then roll tightly to form a firm roll.

Repeat with the remaining rice paper and filling. Serve with the green tahini sauce on the side.