Hands up if your kid loves BBQ chicken cold rolls? Good news mama, they’re SUPER easy to make at home which makes them a real welcome delight to both your kid’s lunch box AND your purse strings. Come see how easy they are to whip up!
Cold rolls made by YOU
Let’s face it, buying cold rolls for numerous kids can be not-so-budget friendly and more often than not reserved for a treat. So what if I were to tell you they’re actually really easy to make at home – and a lot cheaper for the amount you can make? Fear not, you can be a yummy BBQ chicken cold rolls master with a bit of patience and practice!
Tips for making cold rolls
- You can make a few cold rolls at once, just dip the rice paper into tepid water, give a little shake and place them on your board or benchtop. Don’t leave them in the bowl to soak or you’ll have a soggy mess!
- Your first few rolls are probably really going to suck. Don’t worry, you’ll get better at rolling that rice paper!
- Cold rolls are always best eaten on the day they’re made. But if you do prepare them the night before, wrap them individually in plastic wrap to prevent them from drying out.
- Always pack an ice brick or something cold in the lunch box with cold rolls to keep them fresh!
- Use leftover BBQ chicken! Or if you’re buying a whole roast chook, chances are you won’t use ALL of a BBQ roast chicken at once. You can pull the meat off the BBQ chicken and freeze it in portions to use later for more cold rolls. No wastage, score!
- Don’t skip the Roll’d Sticky Hoison Sauce. Add a little directly to the cold roll filling before rolling or use as a dipping sauce. It’s a tangy, sweet and delicious add on! You can find it at Coles supermarkets for $6.
Change the cold rolls up to suit your tastebuds
I’ve purposefully left the quantities out in the recipe below as it really is up to your own taste, how much (if any) coriander or mint you might want to add or if you like yours meaty or not. You can absolutely adjust your fillings to your own liking. You can even add shredded carrot or cabbage or leave the fried shallots out – it’s all up to you!
BBQ Chicken Cold Rolls Recipe
- 1 rice paper sheet per roll
- rice vermicelli noodles (the more noodles, the bigger your cold roll will be, I use 60g for four rolls)
- BBQ Chicken, cut into slices
- Cucumber, cut into thin sticks
- Coriander leaves
- Mint leaves
- Fried shallots
- Sesame seeds
- Roll’d Hoisin dipping sauce (or a dipping sauce of your choice ie. sweet chilli sauce)
1. Cook the rice vermicelli noodles as per the packet instructions. These don’t take long at all to cook! Once cooked, drain and leave to cool.
2. Dip your rice paper sheet in a bowl of water and place it on the benchtop.
3. Sprinkle some sesame seeds on top of the moistened rice paper, in the middle. Then layer with a few mint and coriander leaves, lettuce, cucumber and fried shallots.
4. Add another layer of chicken and noodles.
5. Bring the lower edge of the rice paper up, gently stretching it over the filling and roll it one once away from you.
6. Bring the sides of the rice paper in to stick to the middle.
7. Gently roll the remainder of the way, while tucking in the filling to keep it firm.
8. Repeat for remaining sheets and filling ingredients and you’re done!
These BBQ chicken cold rolls are a great lunch box treat and a perfect sandwich alternative. Filled with fresh vegetables and protein, they’re fab for little active bodies. Don’t forget a sauce to dip into!
Let us know if you give them a go yourself, I’d love to hear if your kids love them as much as we do!