Rice Paper Rolls

By Dixie Elliott

Rice Paper Rolls
Rice Paper Rolls recipe, brought to you by MiNDFOOD.

Fresh, tasty and incredibly versatile, rice paper rolls can be made with your favourite in season produce. The addition of mint adds an Asian flourish to a simple dish.

Makes 12

½ BBQ chicken, purchased

100g vermicelli noodles

12 rice paper wrappers

1 carrot, peeled and cut into matchsticks

1 cucumber, trimmed and cut into matchsticks

12 butter lettuce leaves

24 mint leaves

hoi sin sauce, to serve

1 Remove and discard chicken skin and bones. Shred meat and set aside. Put noodles in a bowl and cover with boiling water. Stand for 8 minutes or until soft. Drain. Chop noodles with scissors. Set aside.

2 Fill a large bowl with warm water. Put 1 wrapper in water, rotating until pliable. Remove wrapper and put on a flat surface.

3 Put a small amount of chicken, noodles, carrot and cucumber and 1 lettuce leaf on one end of wrapper, leaving at least 8cm free around filling. Roll wrapper once over filling. Fold sides over filling and roll over again. Add 2 mint leaves. Continue to roll wrapper. Put on a serving platter. Assemble remaining rolls. Serve with hoi sin sauce.


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