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Chicken and veggie summer rolls

Chicken and veggie summer rolls

Points® value
Total Time
25 min
25 min
Filled with crunchy, colourful veggies and lean chicken, these light and simple rolls can be made up to 6 hours ahead and kept in a container in the fridge until ready to serve.


Rice paper roll wrappers

8 individual, (8 x 10g wrappers)

Mixed salad leaves

2 cup(s), (60g)


1 medium, peeled, cut into thin matchsticks

Sugar snap peas

100 g, cut lengthways into thin strips

Cooked skinless chicken breast

2 cup(s), shredded, (320g)


  1. Lay a clean, damp tea towel on a board. Fill a large shallow bowl with warm water.
  2. 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 about ¼ cup (8g) salad leaves, 2 tablespoons each of carrot and peas and ¼ cup (40g) chicken horizontally across the bottom third of the wrapper. Bring the bottom edge of the wrapper up and over the filling, then fold in sides and roll up firmly to enclose filling. Place in a container lined with damp paper towel. Repeat with the remaining wrappers and filling ingredients to make 8 rolls in total.