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Chicken and mint rice paper rolls

Chicken and mint rice paper rolls

Total Time
20 min
15 min
5 min


Vermicelli rice noodles

20 g

Rice paper roll wrappers

2 individual

Fresh mint

1 tbs, (8-10 leaves)

Cooked skinless chicken breast

80 g, shredded


1 medium, baby variety, finely sliced

Green shallot(s)

1 individual, finely sliced

Butter lettuce

10 g, (2 leaves)


  1. Cook vermicelli following packet instructions. Drain, refresh under cold running water then drain well.
  2. Lay a clean, damp tea towel on a board. Fill a shallow bowl with warm water. Dip 1 rice paper wrapper in the warm water for about 10 seconds, or until pliable. Lay the wrapper flat on the damp tea towel. Layer half the quantities of mint, chicken, cucumber, shallot, prepared vermicelli noodles and lettuce horizontally across the bottom half of the wrapper. Bring the bottom edge of the wrapper up and over the filling, then fold in sides and continue to roll up firmly to enclose filling. Repeat to make another roll. Cut rolls in half to serve.


Dipping sauce (serves 6): Place ½ teaspoon crushed garlic, ½ teaspoon finely grated ginger and 1 tablespoon each lime juice, soy sauce and sweet chilli sauce in a small bowl and stir to combine. Serve with rice paper rolls.