Vietnamese Rice Paper Rolls


1. 1 cup shredded barbecued chicken 2. 1/8 Chinese cabbage (wombok), finely shredded 3. 1/2 cup beansprouts, trimmed 4. 1 small red capsicum, thinly sliced 5. 1/3 cup fresh mint leave 6. 1/3 cup fresh coriander leaves, plus extra to serve 7. 1 lime, juiced 8. 1 tbsp fish sauce 9. 12 x 22cm rice paper round 10. Sweet chilli sauce, to serve

Method Steps: 1. In a large bowl, combine the shredded chicken, finely shredded cabbage, trimmed beansprout

Thinly sliced capsicum, fresh mint leaves, fresh coriander leaves, 2 tablespoons of lime juice, and fish sauce. 

Place one rice paper round in a medium bowl of lukewarm water for 15 seconds or until just soft. Then, place it on a clean tea towel or paper towel. 

Arrange 1/4 cup of the chicken mixture along the centre of the rice paper round. Fold the ends in and roll up firmly to enclose the filling.  

Repeat this process with the remaining rice paper rounds and filling.  

Serve the rolls with sweet chilli sauce and extra coriander leaves. Enjoy your delicious chicken spring rolls! 




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