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Chicken and vegie rice-paper rolls

  • 0:25 Prep
  • Makes 12


  • 300g (2 cups) shredded roast chicken
  • 1 carrot, peeled, coarsely grated
  • 1 red capsicum, halved, deseeded, cut into short thin strips
  • 1 Lebanese cucumber, cut into matchsticks
  • 12 round (22cm-diameter) rice-paper sheets
  • 60ml (1/4 cup) sweet chilli sauce
  • 1 1/2 tablespoons fresh lemon juice
  • 3 teaspoons water


  • 1
    Place the chicken, carrot, capsicum and cucumber in a large bowl and stir until well combined.
  • 2
    Soak a rice-paper sheet in a dish of warm water for 30 seconds or until soft and pliable (don’t soak the sheet for too long or it will tear). Drain on paper towel and transfer to a clean work surface.
  • 3
    Place 40g (1/3 cup) of the chicken mixture down the centre of the rice-paper sheet, leaving about 5cm on either side. Fold in ends and roll up tightly to enclose the filling and form a log shape. Place on a serving plate. Repeat with remaining rice paper sheets and chicken mixture to make 12 rolls.
  • 4
    Combine the sweet chilli sauce, lemon juice and water in a small serving bowl and serve immediately with the rice-paper rolls.

Source: taste.com.au


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