Thai Chicken Roll-SK Khazana

The best part of these rolls is that you can see the stuffing through the almost transparent rice paper sheets This is a Sanjeev Kapoor exclusive recipe.

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Thai Chicken Roll-SK Khazana

Main Ingredients Boneless chicken breasts, Thai sweet chilli sauce
Cuisine Thai
Course Snacks and Starters
Prep Time 31-40 minutes
Cook time 11-15 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Non Veg

Ingredients list for Thai Chicken Roll-SK Khazana

  • 100 grams Boneless chicken breasts boiled and shredded
  • 2 tablespoons Thai sweet chilli sauce
  • 4 Rice paper sheets soaked
  • 1 tablespoon Oil
  • 2-3 Spring onion bulbs finely chopped
  • 3/4 cup Cabbage shredded
  • 1 teaspoon Ginger-garlic paste
  • 1 Small green capsicum cut into thin strips
  • 1 Small red capsicum cut into thin strips
  • 1 Small yellow capsicum cut into thin strips
  • 1 tablespoon Soy sauce
  • to taste Salt
  • to taste White pepper powder


  1. Heat oil in a non-stick pan. Add spring onion bulbs and sauté till translucent.
  2. Add cabbage, mix and sauté for 1-2 minutes. Add ginger-garlic paste, mix and sauté for a minute.
  3. Add green, red and yellow capsicum, mix and cook for 1-2 minutes. Add soy sauce and Thai sweet chilli sauce, mix and cook for a minute.
  4. Add chicken and mix well. Add salt and pepper powder, mix well and cook for a minute. Remove from heat and set aside to cool.
  5. Place a muslin cloth on a plate. Put rice paper sheets on it, one by one, place a generous portion of chicken mixture on one side and roll. Refrigerate for 10 minutes.
  6. Serve with sweet chilli sauce.