Go Back

Rice Paper Rolls

5 from 1 vote
A light and fresh alternative lunch option
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 30 minutes
Servings: 8 Rolls
Course: Appetizer, Light meal, Lunch
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

  • 60 gm Rice Vermicilli Optional
  • 8 Rice Paper Sheets
  • 1 Carrot Shredded thinly or grated
  • 1/4 Capsicum sliced finely or diced
  • 6 Snow Peas finely sliced
  • 3 Tbsp Coriander leaves chopped
  • 1 Cup Lettuce finely sliced
  • 100 gm Chicken cooked/bbq chopped Optional
  • 1-2 Tbsp Lime juice
  • 2-3 Tbsp Sweet Chilli Sauce

Method
 

  1. Soak noodles in boiling water to soften approximately 10 minutes, drain and chop roughly.
  2. Combine with remaining ingredients except rice paper sheets.
  3. One at a time soak rice paper briefly in water or spray with water on both sides to soften.
  4. Place 1 tablespoon of the filling mixture at the edge closest to you, fold the two sides in and roll up tightly for enclose the filling.
  5. Place on a serving plate and cover with a damp tea towel or paper towel.
  6. Serve with dipping a sauce: Satay, Sweet Chilli, Soy

Notes

Rice noodles and rice paper rolls are gluten free.
Chicken is optional or cooked prawns are a good substitute.
Bean shoots, mint leaves, alfalfa sprouts, cucumber, chives or spring onions would be good additions.