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Go-to orange chicken rice paper rolls

Serves   4
Prep time: 20 mins
Cooking time: 5 mins

Lovely and light, these rice paper rolls are incredibly quick to put together – making them an easy go-to for lunch, dinner, or any time you need a snack. The orange dressing adds a burst of freshness that complements the rolls beautifully.

Rice paper rolls




  • 1 tablespoon dark soy sauce
  • Finely grated rind and juice of 2 NZ navel oranges (you will have 1 cup juice)
  • 1 tablespoon honey
  • 2 teaspoons white-wine vinegar
  • 1 garlic clove, crushed
  • 250g thin egg noodles
  • 1 tablespoon vegetable oil
  • 2 cups (300g) cooked shredded chicken 
  • 8 large (22cm) rice paper wrappers
  • Fresh Asian herbs (for example, coriander and Thai basil)
  • 1 large carrot, peeled and shredded
  • 4 spring onions, shredded
  • 1 long red chilli, thinly sliced
  • Fresh herb salad, to serve
  • 50g salted peanuts, roughly chopped (optional), to serve


  1. Place the dark soy sauce, orange rind and juice, honey, vinegar and garlic in a small bowl, then mix together until combined. Transfer to a small saucepan and place over medium heat. Bring to a simmer and cook for 3-4 minutes, then set aside to cool.
  2. Cook the egg noodles in a saucepan of boiling salted water according to packet directions, until tender. Drain and set aside.
  3. Toss the chicken in half the cooled orange dressing and season with salt and pepper. 
  4. Working one at a time, dip the rice paper wrappers in a dish of water until softened. Place the noodles, herbs, carrot, spring onion and chicken in the middle of each wrapper and roll to secure.
  5. Add the chilli to the reserved orange dressing and mix to combine, before serving alongside the rice paper rolls.

Cook’s Tips: 
To make these rice paper rolls vegetarian, use tofu instead of chicken.
Try using satsuma mandarins instead of oranges for a sweeter flavour.
To Serve:

Serve the rice paper rolls with the orange dressing and herb salad on the side. Sprinkle with extra chopped peanuts to serve.