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Photo of Chicken rice paper rolls by WW

Chicken rice paper rolls

Total Time
30 min
30 min
0 min
The right balance of crunchy vegies, zesty herbs and shredded chicken make these Vietnamese rolls your saviour for a gourmet lunch or summer dinner



1 medium, cut into matchsticks

Red capsicum

1 medium, cut into matchsticks

Lebanese cucumber

1 medium, cut into matchsticks

Green shallot(s)

2 individual, thinly sliced

Cooked skinless chicken breast

200 g

Fresh coriander

¼ cup(s), chopped

Sweet chilli sauce

¼ cup(s), (60ml)

Lime juice

2 tbs

Fish sauce

1 tsp

Rice paper roll wrappers

8 individual, (8x16cm sheets)

Fresh mint

1 tbs, (8 large leaves)

Roasted peanuts

¼ cup(s), (40g), chopped


  1. Combine carrot, capsicum, cucumber, shallots, chicken and coriander in a large bowl. Combine chilli sauce, juice and fish sauce in a small bowl. Add 1 tablespoon of sauce mixture to chicken mixture and toss to combine. Place remaining sauce mixture in a small serving bowl.
  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 a mint leaf in centre of sheet. Place one-eighth of the chicken mixture in centre of the sheet. Sprinkle with 1½ teaspoons peanuts.
  3. Fold over 2 opposite edges of rice paper, then roll to enclose filling. Place roll on a serving plate and cover with a slightly damp cloth to stop it drying out. Repeat with remaining rice paper, mint, chicken mixture and peanuts to make 8 rolls. Serve with dipping sauce.