Vietnamese Rice Paper Rolls

Vietnamese Rice Paper Rolls

Try this tasty Asian treat for a light lunch or evening meal.
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  • 4
  • 9
  • 20 mins
  • 5 mins
Nutrition per serve
  • Energy 452kj
  • Protein 8g
  • Carbohydrate 16g
  • Total fat 0.8g
  • Saturate fat 0.1g
  • Dietary fibre 1.3g
  • Sodium 50mg


1 chicken breast fillet, thinly sliced

1 tablespoon lime juice

1 garlic clove, crushed

8 12 x 22cm rice paper rounds

1 cup finely shredded Chinese cabbage

1/2 cup bean sprouts

1 red capsicum, thinly sliced

1/3 cup fresh mint leaves

1/2 cup fresh coriander leaves


  1. In a mixing bowl, combine the chicken, garlic and lime juice. Cover with glad wrap and let sit in the fridge for 30 minutes.
  2. In a non-stick frying pan over medium heat, cook the chicken (this should take approximately 5-6 minutes.
  3. To assemble each rice paper roll: place 1 rice paper round in a medium bowl of lukewarm water for 15 seconds or until just soft. Place on a clean tea towel or paper towel. Fill roll with some chicken, sliced cabbage, bean sprouts, capsicum, mint and coriander. Fold in the ends and roll tightly, like wrapping a Christmas present. Repeat with each roll.

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