Skip to content

Chicken and Mint Rice Paper Rolls

Chicken and mint rice paper rolls


50g rice vermicelli

150g packet (16) rice paper wrappers

200g skinless cooked chicken breast, trimmed of fat and sliced

2 cups shredded lettuce

1 medium avocado, thinly sliced

1 medium carrot, grated

1 medium Lebanese cucumber, cut into thin strips

Handful of fresh mint leaves

2 tbs Vietnamese dipping sauce (or sweet chilli sauce)

Lime wedges



  1. Soak vermicelli in a bowl of hot water for 5 minutes or until softened. Dain, rinse under cold water, then drain again and chop roughly with kitchen scissors.
  2. Cover a chopping board with a clean, damp tea towel.
  3. Place one rice paper wrapper in a dish of warm water for a few seconds until softened slightly.
  4. Lay softened wrapper on the damp tea towel, place a little vermicelli, chicken, lettuce, avocado, carrot and cucumber at one end of wrapper.
  5. Lift wrapper over filling and fold in edges, roll once then place 2 mint leaves on top and continue rolling firmly to enclose filling and form a neat roll.
  6. Continue process with remaining wrappers and filling ingredients.
  7. Place rolls in a single layer on a plastic wrap-lined tray and keep covered in refrigerator until required.
  8. Serve rolls with dipping sauce and lime wedges.

Tip: For a quick shortcut, use the skinless breast fillets from a shop-bought roast chicken in this recipe. Vietnamese dipping sauce and rice paper wrappers are available from the Asian food aisle in supermarkets.

Nutrients Per Serve

Energy 358kJ
Total Fat 4g
Saturated Fat 1g
Monounsaturated Fat 2.2g
Polyunsaturated Fat .5g
Protein 4.4g
Carbohydrate 7.6g
Fibre 1.1g
Sodium 41mg
Serves Makes 16
Preparation Time 30 minutes
Cooking Time