Chicken & Vegetable Rice Paper Rolls Recipe

Chicken & Vegetable Rice Paper Rolls


  • 1
    lime, juiced
  • 1/4 cup (60mL)
  • 1/2 cup (125mL)
    Sweet Chilli Sauce
  • 2 medium (240g)
    carrots, cut into thin strips
  • 1 medium (150g)
    Lebanese cucumber, finely sliced
  • 2 cups (320g)
    shredded cooked chicken
  • 200g
    iceberg lettuce leaves, shredded
  • 1/2 cup
    fresh mint leaves
  • 12
    20cm round rice paper sheets

How to Cook

Prep Time: 20 minutes | Cooking Time: 0 minutes
  1. To make the dipping sauce, combine lime juice, MAGGI Fish Sauce and sweet chilli sauce in a small bowl and set aside. In a large bowl mix together carrot, cucumber, chicken, lettuce and half mint leaves.

  2. Fill a large round dish with warm water; place a sheet of rice paper in the water until it softens, about 1 minute. Gently remove from water; drain on a clean tea towel.

  3. Place a small amount of vegetable mixture in the centre of rice paper. Fold bottom half of the rice paper over the filling and then fold in the sides; roll over to enclose filling completely.

  4. Repeat with the remaining sheets of rice paper. Serve rolls with dipping sauce and remaining mint leaves.



Average Qty Per Serve Qty Per 100g
Energy 2598.1kj 668.6kj
Weight 388.5g 100g
Protein TOTAL 46.7g 12.0g
Fat TOTAL 6.8g 1.7g
- Saturated Fats 2.1g 0.5g
Carbohydrates TOTAL 91.0g 23.4g
- Sugars 37.8g 9.7g
Sodium 2446.3mg 629.6mg
Dietary Fibre 4.4g 1.1g
Calcium 191.8mg 49.3mg