Chicken Rice Paper Rolls – for 2

Rice paper rolls
Prep: 30 min
Dietary: , ,
Cost: $


  • 125 grams Rice Vermicelli Noodles
  • 1 medium carrot peeled and grated
  • 1 cup bean sprouts
  • 1 spring onions chopped
  • 1/2 capscium seeds removed and thinly sliced
  • 1 cup cooked chicken diced
  • 2 tablespoons reduced salt soy sauce
  • 1 teaspoon lime juice
  • 2 tablespoons sweet chilli sauce
  • 12 large rice paper sheets


  1. Place noodles in heatproof bowl and cover with boiling water. Soak for 5 minutes then drain
  2. In a bowl, add the noodles, vegetables, chicken, soy sauce, lime juice and sweet chili sauce. Mix until just combined
  3. Soak a rice paper sheet in a dish of warm water for 10 seconds. Move the rice paper sheet to a paper towel to drain, then transfer to a clean plate or work surface
  4. Place about two tablespoons of noodle mixture in a line down the centre of the sheet, leaving room for folding at both ends
  5. Fold in the top and bottom, then roll to enclose filling
  6. Repeat with remaining rice paper sheets and noodle mixture

Serves in 1 portion

  • Vegetables2
  • Cereals3 1/2
  • Lean meat or Alternatives1

What was swapped?

Regular soy sauce was swapped for a reduced salt soy sauce

Swap high fat (deep fried) spring rolls for this lower fat option


A fun, healthy meal that kids will love to help prepare

For a vegetarian alternative swap chicken for 1 cup of thinly sliced cooked firm tofu

Rice paper rolls make great appetisers when entertaining

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