No-Need-To-Cook Hoisin Spring Rolls

Be careful when handling rice paper – it can tear very easily. It’s a great store-cupboard ingredient as they are great for a last minute snack or starter – all you do is soak them in hot water and then fill with your favourite ingredients.

Found in this book

Low Fat Meals in Minutes

BBC Books


Place the rice paper wrappers in a heatproof bowl and cover with hot water, leave to soak for 5 minutes until soft and pliable.

In a separate bowl, toss together the carrot, cucumber, salad onions and sesame seeds.

Drain the rice papers on a clean tea towel and spread 1 Tsp of the hoisin sauce across the centre of each. Sprinkle with a few coriander leaves. Place the vegetables and then the chicken on top. Make sure that you don’t over fill them as they may split if you do.

Fold 2 sides in, then roll up to make a neat cylindrical shape. Serve immediately with extra hoisin sauce to dip into.



  • 12 7.5 x 15cm rice paper wrappers
  • 1 carrot, cut into matchsticks
  • 75g piece of cucumber
  • 4 spring onions, shredded
  • 1 tablespoon sesame seeds
  • 4 tablespoons hoisin sauce
  • Small bunch of fresh coriander
  • 350g lean cooked chicken, shredded