Oven Cooked and Ready Thai Chicken With Herb And Sprout Rice Paper Rolls








  • 400g Ingham’s Oven Cooked and Ready Thai Style Chicken Strips
  • 2 cups butter lettuce, torn
  • 1 cup alfalfa sprouts
  • 1 Lebanese cucumber, peeled and seeded
  • 5cm piece ginger, cut into fine batons
  • ½ bunch coriander sprigs
  • ½ bunch mint sprigs
  • 2 Tbsp roasted cashews, chopped
  • 1 Tbsp hoi sin sauce
  • 1 Tbsp soy sauce
  • juice of 1 lime
  • 2 radishes, finely sliced
  • 8 sheets rice paper
  • 1 bunch chives, trimmed to 15cm
  • sweet chilli sauce, to serve


  1. Remove Ingham’s Oven Cooked and Ready Thai Style Chicken Strips from package and thaw in the refrigerator until fully thawed. Alternatively place chicken strips in a microwave safe dish and quick thaw on defrost setting for 1 minute per 100g.
  2. Combine the lettuce, alfalfa, cucumber, ginger, herbs and cashews in a large bowl, then dress with the hoi sin, soy sauce and lime juice and toss well.
  3. One at a time, dip the rice paper sheets in a bowl of cold water and lay on a clean flat surface. Arrange three radish slices along the near edge. Top with a handful of the salad mixture, 2-3 chicken strips and 3 chives. Fold ends in and roll up tightly to enclose filling. Repeat with the remaining ingredients.
  4. Serve with sweet chilli sauce.

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