If you love the familiar crunchy taste of spring rolls, but don’t love the gluten, then you will love these gluten-free Crispy Chicken & Vegetable Rice Paper Wraps. These pillowy rice paper wraps are filled with a mixture of ground chicken and tender vegetables, and are then lightly fried to perfection in a little avocado oil. The end result is a rice paper wrap that is crispy on the outside, soft on the inside, and is perfectly served with a tangy dipping sauce!

A green plate with five pieces of grilled chicken garnished with sesame seeds and chopped green onions, served with a bowl of dipping sauce on a marble table.

Friends, I am not joking when I say that these rice paper wraps may just be one of the best things that I’ve ever made. One of my favorite comfort dishes are Chinese egg rolls, especially when they’re filled with spiced ground chicken. However, traditional egg rolls aren’t always the healthiest, which is why I knew there had to be a better way. Introducing… these Crispy Chicken & Vegetable Rice Paper Wraps.

“These wraps swap the traditional egg roll wrappers for soft and pliable rice paper, for a super easy gluten-free alternative. But because rice paper wrappers and egg roll wrappers have completely different textures to them, these wraps are then lightly fried in some avocado oil (which is full of healthy fats and is a better-for-you option!) to give them that extra texture and crunch. Oh, and let’s not forget the filling — these wraps are filled with tender ground chicken, paired with crisp shredded cabbage and carrots, and is cooked in a creamy, spicy sauce. The end result is a rice paper wrap that is bursting with flavor and texture in every bite!

Plus, if you find working with rice paper wraps hard, then you will LOVE the easy method that I demonstrate in the video below. I recently saw this technique of spraying the rice paper wraps with a spray bottle from my friend Sophie of @coconutandbliss. This is truly the easiest way to make the rice paper wraps soft and pliable, which is perfect for this recipe.

A top-down view of various ingredients in bowls on a marble surface, including chopped cabbage, ground meat, carrots, mushrooms, sauces, oil, green onions, sesame seeds, garlic, and round rice paper wrappers. — To make these wraps, you’ll need soy sauce, hoisin sauce, rice vinegar, sesame oil, ground ginger, cashew butter, sriracha, ground chicken, vegetables, green onions, rice paper wraps, avocado oil, garlic, and sesame seeds.

A glass pitcher filled with brown sauce sits on a marble counter, surrounded by bowls of sliced cabbage, chopped green onions, mushrooms, and other fresh ingredients. — To make these wraps, you’ll need soy sauce, hoisin sauce, rice vinegar, sesame oil, ground ginger, cashew butter, sriracha, ground chicken, vegetables, green onions, rice paper wraps, avocado oil, garlic, and sesame seeds.

What You Need to Make These Easy Rice Paper Wraps

Soy Sauce: While I recommend using low sodium soy sauce, you can also opt to use coconut aminos, if you want to keep this recipe gluten-free. Either one works well!
Hoisin Sauce: If you want to keep this recipe gluten-free, be sure to use a gluten-free hoisin sauce. My favorite one is by San-J!
Rice Vinegar: A touch of rice vinegar adds the perfect balance of flavor to the sauce.
Toasted Sesame Oil: Toasted sesame oil has a rich, deeply nutty flavor that tastes delicious in the sauce.
Ground Ginger: Ground ginger adds just the right amount of kick – don’t skip it!
Cashew Butter: The base of the sauce comes together with cashew butter, adding a creamy, salty flavor that is absolutely delicious. Make sure to use creamy cashew butter, so that the sauce turns out nice and creamy!
Sriracha: Sriracha adds the perfect kick to the sauce, giving it some heat without making it too spicy!
Ground Chicken: Tender ground chicken packs these rice paper wraps full of protein and makes them hearty and delicious!
Vegetables: … and since no rice paper wrap recipe is complete without the veggies, this recipe comes together with shredded cabbage, shredded carrots, and mushrooms. Yum!
Green Onions: Sliced green onions add a delicious pop of color and flavor to this recipe – don’t skip them!
Rice Paper Wraps: Of course, you’ll need rice paper wraps in order to make this recipe. If you want the wrappers extra thick and crunchy, be sure to double up on them!
Avocado Oil: I like to cook the rice paper wraps in avocado oil, since it is a better-for-you option.
Garlic: Fresh garlic adds the best flavor to the sauce. Don’t skip it!
Sesame Seeds: A sprinkle of fresh sesame seeds adds the perfect finishing touch to these rice paper wraps.

A hand pours brown sauce from a glass container over a skillet filled with shredded carrots, cabbage, and ground meat on a marble countertop. — Prepare the filling by cooking the ground chicken in the avocado oil. Then, add in the shredded cabbage, shredded carrots, and mushrooms. Pour in the sauce, and allow the chicken and veggies to cook for another 5-6 minutes, until they’re soft and tender.

How to Make These Rice Paper Wraps in Under 30 Minutes

To make these rice paper wraps, start by preparing the dipping sauce. Add all of the sauce ingredients (the soy sauce, rice wine vinegar, sesame oil, garlic cloves, ginger, sriracha, green onions, and sesame seeds) to a small bowl. Whisk them until fully combined, then set them aside.

Next, add the soy sauce, vinegar, sesame oil, ginger, cashew butter and sriracha to a blender. Blend the ingredients together until they’re smooth and creamy. Once the sauces have been prepped, heat a skillet, on the stove, over medium-high heat, and add one tablespoon of avocado oil to the pan (if desired). Once the pan is hot, add in the ground chicken and use a spoon to break it up into pieces. Then, add in the shredded cabbage, shredded carrots, and mushrooms.

Four spring rolls covered in a creamy brown sauce are arranged on a square beige plate. Surrounding them are bowls with shredded vegetables and sauce on a marbled countertop. — Then, assemble the rice paper wraps by softening the rice paper and placing a scoop of the chicken mixture inside. Fold them together, then repeat until all of the mixture has been used.

A hand holds wooden tongs, browning three seasoned meatloaf slices in a cream-colored skillet. Surrounding the skillet are bowls with green onions, shredded carrots, and a wooden cutting board. — Then, assemble the rice paper wraps by softening the rice paper and placing a scoop of the chicken mixture inside. Fold them together, then repeat until all of the mixture has been used.

While the chicken and veggies cook, pour in the sauce. Allow the chicken and veggies to cook in the sauce, 5-6 more minutes until the carrots, cabbage, and mushrooms have softened. Next, line the rice paper wraps on a cutting board and soften them. I like to use a spray bottle to we them, but any method you prefer will do.

Add 2-3 tablespoons of the meat mixture to each of the rice paper wraps and roll them tightly. Work quickly, so that the rice paper are pliable without being sticky. I opted to double-wrap them, but that step is optional. Next, heat a skillet, on the stove, over medium heat, and add in the avocado oil. Working in groups, add the rice paper wraps to the pan.

Cook the wraps for approximately 3 minutes on each side, until they are crisp and golden brown. Repeat until all of the wraps have been cooked. Once they’re done, remove them from the heat. Serve them with the dipping sauce, and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.