Steamed Chicken Rolls Recipe

This is a satisfying dish, whether served warm or cold, with rice or without.

Whether served warm or cold, with rice or without, this dish won’t fail to satisfy.

Steamed Chicken Rolls Recipe

Roselle Miranda
This is a satisfying dish, whether served warm or cold, with rice or without.
Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 30 minutes
Total Time 1 hour 5 minutes
Course Main Dishes
Cuisine American
Servings 6 rolls


Steamed Chicken Rolls Ingredients

  • 1 block cream cheese softened, divided
  • 1/2 Cup canned white asparagus squeezed and patted dry, finely chopped
  • 1/2 Cup green peas thawed
  • 1/2 Cup carrot diced small
  • 2 teaspoons onion finely chopped
  • 1/2 teaspoon Salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 6 pieces Chicken (use breast part), skinless, boneless
  • Salt to taste


  • In a bowl, blend half of cream cheese, asparagus, peas, onion, and salt and pepper. Chill until ready to use.
  • Prepare a bamboo steamer.
  • Place a chicken breast on a cutting board covered with plastic wrap and pound until 1?4-inch thick, careful not to tear the meat. Season to taste. Scoop about 1 tablespoonful of cheese mixture onto chicken. Roll chicken into a log with plastic wrap; twist ends closed. Repeat with remaining chicken.
  • Steam rolls until cooked through.
  • Meanwhile, make Curry Cream Cheese Sauce: In a saucepan over medium heat, whisk remaining cream cheese and 1?2 teaspoon curry powder and thin down with 1?2 cup water until dissolved. Makes about 1 cup. Serve with chicken rolls.
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