Rice paper rolls

Use a combination of seasonal vegetables and fresh herbs as fillings in these rice paper rolls. Watch the video on how to make them.


Rice paper rolls


Serves 4

12 rice paper sheets
1 avocado, peeled and sliced
½ yellow or red capsicum, thinly sliced
½-1 cup shredded cooked chicken
½-1 cup pickled vegetables
½ cup roughly chopped fresh coriander

¼ cup Thai basil leaves
1 carrot, thinly sliced
¼ cucumber, thinly sliced
1 cup lettuce, shredded
½ cup bean sprouts
¼ cup chopped roasted peanuts


Dip the rice paper sheets in cold water. Lay out on a clean bench top and let them soften for a minute.
Place 2-3 slices of avocado and capsicum in the middle of the softened sheet.
Add chicken, pickled vegetables and coriander.
Fold two sides of the sheet towards the middle.
Roll into a cylinder shape.
Serve immediately or refrigerate until ready to serve.

Replace any of the above with the optional vegetables.

Tips: Don’t soak the rice paper sheets, just wet them, as they will soften after a minute.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 1052kj
Protein 9.3g
Total fat 12.5g
- saturated fat 2.1g
Carbohydrates 25g
- sugars 2.3g
Fibre 2.9g
Sodium 121mg