Easy rolls for the kids' lunchboxes, picnics or a quick delicious snack
Serves 4
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It’s rock and roll on your taste buds with these Japanese-inspired rolls that feature chicken, shiitake mushrooms, capsicum and – the star of the show – teriyaki sauce. Encapsulating the magical blend of texture and taste, we can picture these rolls at picnics, dinner tables, in the kids’ lunchboxes and as a midday bite.


  • 1 cup (160 g) shredded cooked chicken
  • 1 carrot (70 g), grated coarsely
  • 1 red capsicum (150 g), sliced thinly
  • 100 g fresh shiitake mushrooms, sliced thinly
  • 50 g snow pea tendrils
  • 2 tbsps coarsely chopped fresh coriander
  • 2 tbsps teriyaki sauce
  • 1 tbsp sweet chilli sauce
  • 12 x 22 cm rice paper rounds
Combine chicken, carrot, capsicum, mushroom, tendrils, coriander and sauces in large bowl.
Place one sheet of rice paper in medium bowl of warm water until just softened; lift sheet carefully from water, place on board covered with a tea towel.
Place some of the filling in the centre of sheet; fold in sides, roll top to bottom to enclose filling. Repeat with remaining rice paper sheets and filling.
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