Milk-poached chicken rice paper rolls

Milk-poached chicken
rice paper rolls

Preparation: 30 mins

Difficulty: Medium

Cooking Time: 20 mins

Serving: 4


Milk-poached chicken

  • 1L a2 Milk™
  • 4 bay leaves
  • 5 green onions, roughly chopped
  • 1 tsp sea salt flakes
  • 4 x 220g chicken breast fillets

Rice paper rolls

  • 2 Lebanese cucumbers
  • 8 rice paper wrappers
  • 1 large avocado, seeded, sliced lengthwise
  • 1 large carrot, grated
  • 1 cup of a2 Milk™ poached chicken, shredded
  • 2 iceberg lettuce leaves, washed, torn
  • 16 chives

Dipping sauce

  • 2 tbsp light soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 2 tsp toasted sesame seeds
  • 1 tsp brown sugar



  1. Place a2 Milk™, bay leaves, onions and salt in a large deep-sided fry pan over high heat and bring to the boil. Add chicken, reduce heat to low and cook, covered, for 12-15 mins or until cooked through. Remove chicken from the pan and set aside to cool.
  2. Strain the poaching liquid, reserving ¼ cup (60mL). Shred chicken and place in large bowl with reserved liquid. Set aside.
  3. Halve cucumbers lengthwise and using a teaspoon, scoop out seeds and discard. Cut into thin strips.
  4. Working with 1 sheet of rice paper at a time, dip into warm water for about 10 seconds, turning until it begins to soften. Drain excess water. Lay on a clean work surface.
  5. Place a few slices of avocado, carrot, cucumber, chicken, lettuce and two chives at one side of the wrapper.
  6. Fold base and sides of wrapper over filling and roll up firmly to enclose. Transfer to a plate and cover with a damp cloth. Repeat.
  7. For dipping sauce, combine the soy sauce, rice vinegar, sesame oil, sesame seeds and brown sugar with ¼ cup water and mix well.
  8. Serve with coriander sprigs and sauce.


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