Rice paper rolls
Prep time
Cook time
Total time
Serves: 12 pcs
for the rice paper rolls
  • 100g rice stick, cooked
  • 1 pack rice paper
  • 1 chicken breast, marinated in store bought tandoori/teriyaki/whatever other sauce (or tofu, prawn, fried egg - whatever takes your fancy)
  • 1 cucumber, skin on - cut into julienne
  • 1 carrot, cut into julienne
  • 1 capsicum, cut into julienne
  • ¼ iceberg lettuce, finely shredded
  • herbs of your choice - mint, coriander, shiso, vietnamese mint
for the dipping sauce
  • 2 tbsp fish sauce
  • 4 tbsp water
  • 4 tbsp rice vinegar
  • 4 tbsp sugar
  • 2 cloves garlic, finely diced
  • 1 long red chilli, finely diced
  • juice of ¼ lime
for the rice paper rolls
  1. Cook the rice stick by bring a small pot of water to boil. Add rice noodles and stir to separate; cook until barely tender to bite, 2-5 mins according to packet instructions. Drain. If not using immediately, rinse in cold water to keep noodles from sticking together, and drain again. If you are using vermicelli, you do not need to cook it, just rehydrate in water for approximately 15 minutes, then drain.
  2. Cook the chicken breast by pan frying, then slice into thin slices.
  3. Assemble the rolls (pictured above).
for the dipping sauce
  1. Combine all ingredients except lime juice in a small saucepan and heat until sugar is dissolved.
  2. Add the lime juice, then taste for balance of salty-sour-sweet. Add more fish sauce, vinegar, lime juice or sugar as necessary.
Recipe by A Kitchen Cat at https://akitchencat.com.au/rice-paper-rolls/