Chicken and vegie rice paper rolls

Total Time
30 min
20 min
10 min
These delicious and more-ish Vietnamese treats are best eaten as soon as you make them.


dry rice noodles

50 g, vermicelli variety

Skinless chicken breast, grilled or barbecued

100 g, shredded

snow peas

60 g, trimmed, thinly sliced


½ medium, cut into matchsticks

rice paper roll wrappers

8 individual

fresh mint

1 tsp, (8 leaves)

fresh coriander

1 tsp, 8 small sprigs


  1. Prepare noodles, following packet instructions, or until just tender. Rinse under cold water. Drain. Using scissors, cut noodles into 5cm lengths. Place noodles in a large bowl with the chicken, snow peas and carrot. Toss to combine.
  2. Working with 1 sheet at a time, soak rice paper in a medium bowl of hot water for 10–20 seconds or until just softened. Place on a clean kitchen cloth to absorb excess water. Place one-eighth of the noodle mixture in the centre of the sheet. Top with one mint leaf and one coriander sprig.
  3. Fold over 2 opposite edges of rice paper, then roll to enclose filling. Place the roll on a serving plate and cover with a slightly damp cloth to stop it from drying out. Repeat with remaining rice paper and filling to make 8 rolls.


SERVING SUGGESTION: Sweet chilli sauce.

Start eating better than ever!