Wednesday, August 3, 2011


Vietnamese Rice Paper Rolls


  • 1 cup shredded barbecued chicken
  • 1/8 Chinese cabbage (wombok), finely shredded 
  • 1/2 cup beansprouts, trimmed
  • 1 small red capsicum, thinly sliced
  • 1/3 cup fresh mint leaves
  • 1/2 cup fresh coriander leaves
  • 1 lime, juiced
  • 1 tablespoon fish sauce
  • 12 x 22cm rice paper rounds
  • sweet chilli sauce, to serve

  • Method

  1. Combine chicken, cabbage, beansprouts, capsicum, mint, 1/3 cup coriander, 2 tablespoons lime juice and fish sauce in a large bowl.
  2. Place 1 rice paper round in a medium bowl of lukewarm water for 15 seconds or until just soft. Place on a clean tea towel or paper towel.
  3. Arrange 1/4 cup of the chicken mixture along the centre of rice paper round. Fold ends in and roll up firmly to enclose filling. Repeat with remaining rice paper rounds and filling. Serve with sweet chilli sauce and remaining coriander.


Brooke said...

Ha - I have a serious craving for these right now but not the energy to prepare them. I can't believe I didn't think of using a roast chicken!

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