Coconut chicken crystal rolls

Coconut chicken crystal rolls

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  • 6
  • Easy
  • 45 minutes
  • 15 minutes
  • Woolworths Jordan Unoaked Chardonnay

Start your festive feast with these Asian-inspired coconut chicken crystal rolls created by Abigail Donnelly.


  • 3 free-range chicken breast fillets
  • 1 cup coconut milk
  • 1 cup chicken stock
  • 1 T ginger, finely chopped
  • 6 large rice paper rolls
  • 8 radishes, thinly sliced
  • 15 g coriander
  • 15 g basil
  • 6 baby cucumbers, shaved
  • For serving:
  • fresh coconut, grated
  • red spring onions, shredded
  • mint leaves
  • 2 T chilli crisp (find this at Asian stores)
  • toasted peanuts
  • For the cucumber-and-lime dressing:
  • 1 cucumber, peeled and chopped
  • 1 t ginger, minced
  • 1 t garlic, minced
  • 1⁄2 cup coconut cream
  • 1 T fish sauce
  • 1 T coconut sugar
  • 2 T lime juice

Cooking Instructions

1. Place the chicken in a pan with the coconut milk, stock and ginger. Simmer, covered, for 15 minutes or until cooked through. Cool in the liquid. When cool, slice thinly.

2. Soak the rice paper wrappers in water according to package instructions, then layer the radishes, herbs, cucumber and chicken into each wrapper. Roll up and cut in half.

3. To serve, scatter over the remaining ingredients and drizzle with the dressing.


Chef Tip: Don’t allow the rice paper wrappers to get too soft when you soak them, they should still be a bit firm and will soften as you fill them. Store the finished rolls between sheets of clingwrap so they don’t stick together. If you like, use poached prawns instead of chicken.


Photographer: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Strydom and Marcelle De Wet

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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