Chicken rice paper rolls with dipping sauce

Chicken rice paper rolls with dipping sauce

Dig In!
Mark Roper

Classic salad items and noodles make a great base for rice paper rolls. Try swapping the chicken for marinated char siu pork fillet, Chinese barbecued duck, deep-fried firm tofu strips or cooked prawns.


Quantity Ingredient
50g rice vermicelli noodles
1 lebanese cucumber, halved lengthways
12 large round rice paper wrappers
175g shredded poached chicken or left-over barbecued chicken
60g coarsely shredded iceberg lettuce
1 carrot, peeled and julienned
large handful coriander leaves
12 vietnamese mint leaves

Dipping sauce

Quantity Ingredient
30ml fish sauce
1 tablespoon lime juice
1 tablespoon rice wine vinegar
1 tablespoon finely chopped roasted peanuts
2 teaspoons shaved palm sugar
1 long red chilli, finely chopped
1/2 garlic clove, crushed
2 tablespoons water


  1. For the dipping sauce, combine all the ingredients in a small bowl and stir until the sugar dissolves. Set side.
  2. Place the noodles in a medium heatproof bowl and cover with warm water. Soak for 10 minutes or until tender, then drain well.
  3. Scoop the seeds out of the cucumber with a small spoon and cut the cucumber into 12 batons.
  4. Making one roll at a time, immerse a rice paper wrapper in a bowl of warm water, then drain immediately. Top the bottom third of the wrapper with a bundle of the noodles and a drizzle of the dipping sauce, then add some chicken, a few strips of lettuce, a strip of cucumber and some carrot, making sure the pile is neat. Top with some herbs and then turn up the bottom of the wrapper to cover the filling. Carefully turn both sides of the wraper in on top of the first fold and roll up gently to enclose the filling. Repeat with the remaining wrappers and filling.
  5. Serve with the remaining dipping sauce.
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