Chinese Style Chicken & Mushroom Rice Rolls

For 3 - Cals 496 | Protein 43 | Carbs 74g | Fat 3g
Per Roll - Cals 165 | Protein 14 | Carbs 24g | Fat 1g

A variation on Vietnamese Inspired Summer Rolls, these Chinese style rice rolls are giving such takeaway vibes for a fraction of the calories.

Rice Rolls

Chinese Style Chicken & Mushroom Rice Rolls

For 3 – Cals 496 | Protein 43 | Carbs 74g | Fat 3g
Per Roll – Cals 165 | Protein 14 | Carbs 24g | Fat 1g
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 60 grams uncooked rice
  • 6 rice paper sheets
  • 250 grams mushrooms
  • 3 spring onions
  • 2 sweet peppers
  • 2 chunky chilli peppers (the thin bird eye ones will be too spicy here, thing jalapeño style)
  • 2 tbsp soy sauce
  • 1 tsp Salt & Pepper seasoning
  • 1 tsp Chinese 5 spice


  • Put your rice in a pan, cover with water, add a lid & bring to the boil, simmer until cooked.
  • Slice your chicken into thin strips, coat in the salt & pepper seasoning & dry fry on high until cooked through.
  • Slice your mushrooms & peppers, add these to a hot pan with your soy sauce & 5 spice seasoning*. If it dries out add a little bit of water.
  • Fill a bowl with water, quickly dip your rice paper to wet it, don't soak it or it'll be really hard to work with, it'll soften as it sits. I like to lay three out at a time on a clean counter.
  • Slice your spring onions into thin strips.
  • Layer your rice, sticky mushrooms & peppers, chicken & spring onions onto the paper. Roll into a spring roll shape by pulling the top over the filling & using it to pull the filling back into a tight roll. Tuck the sides up & over, they should stick to the rice paper, then tightly roll to finish. If the paper is too firm don't add more water, just wait another minute or two.
  • You can enjoy these as they are, or if you want them crispy you can fry them in a dry pan, or with some cooking spray. I've found they stick in the air frier & break when you try to take them out.

Plate up & enjoy!


    *If you have fish sauce & rice wine vinegar, add a teaspoon of each to the veggies, it gives great flavour & a slightly sticky texture, you could also add a teaspoon of brown sugar for a stickier texture. 
    Calories: 496kcal
    Course: Appetizer, Main Course, Side Dish, Snack
    Cuisine: Asian, Chinese
    Keyword: High Protein, Roll, Spicy, Under 500 Calories

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