Rice Paper Rolls

200 g dry vermicelli rice noodles

20 sheets rice paper (gluten-free)

2 cups cooked chicken, shredded

2 carrots, grated

2 cucumbers, halved, seeds removed, cut into 5cm strips

2 cups shredded lettuce

100 g bean sprouts

1 bunch fresh mint leaves, washed

Dipping Sauce

½ cup Hoisin sauce

3 tbsp sweet chilli sauce

1 ½ tbsp sweet soy sauce

3 tbsp fresh lime juice (or white vinegar)

½ tsp garlic, chopped

2 tbsp fresh coriander leaves, chopped

Prep all the fillings and have them ready for assembly.

Place vermicelli noodles in a large saucepan or heatproof bowl, cover them with boiling water and separate with a fork.

Sit for approximately 5 minutes or until noodles are soft, then drain.

Fill a large bowl with warm water. Dip one sheet of rice paper into the water for about 10 seconds or until it starts to soften, then transfer the sheet to a dinner plate or clean, lightly sprayed stainless steel benchtop.

Place a few strands of vermicelli and pieces of chicken, carrot, cucumber, lettuce, bean sprouts and mint leaves on one end of the rice paper.

Working from the filled end, fold the short lip of the rice paper over the ingredients, then top and tail the sides before rolling all the way to the end.

Repeat with remaining ingredients.

Nutrition Facts

Serving Size 3 rolls

Servings 20

Amount Per Serving
Calories 298

% Daily Value *
Total Fat 6g10%

Saturated Fat 1.5g8%
Sodium 597mg25%
Total Carbohydrate 38g13%

Dietary Fiber 4g16%

Sugars 9g
Protein 20g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Rice Paper Rolls