Rice Paper Rolls with Dipping Sauce by Regina Weedon

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Makes 14 rolls


  • 40 g rice vermicelli
  • 200 g chicken, poached  and shredded
  • 120 g iceberg lettuce, washed and shredded
  • ¼ red capsicum (bell pepper), deseeded and cut into thin matchsticks
  • 1 small carrot, cut into thin matchsticks
  • 20 g snow pea shoots, ends removed
  • 1 bunch Vietnamese mint, washed (about 14 leaves)
  • 14 medium rice paper sheets

Dipping sauce

  • 50 ml sweet chilli sauce
  • ½ teaspoon coriander, washed and roughly chopped
  • ¾ tablespoon fish sauce
  • 1 teaspoon cold water


  1. Cook vermicelli according to packet instructions. When ready, drain and rinse under cold running water. Once drained, cut the noodles into small pieces using kitchen scissors.
  2. Shred the poached chicken into small pieces (the meat should be easy to pull apart by following the chicken’s natural muscle fibres).
  3. In a medium-sized bowl, combine the lettuce, noodles, capsicum, chicken, carrot and snowpea shoots. (To make it easier to assemble the rolls, measure out 30–35 g noodle mixture in advance and place a mint leaf on top of each pile.)
  4. Place 2–4 sheets of rice paper in a large bowl of warm water.
  5. Once the rice paper is pliable, but not too soft (it should turn white in colour), remove the wrapper from the water and place on a double-thickness of paper towel. Then place on a clean work surface.
  6. Place ingredients about 1–1.5 cm from the bottom of the sheet. Fold in the ends of the wrapper and then roll up tightly to enclose the filling. Place on a plate and cover with damp paper towel. Repeat with remaining wrappers and filling ingredients.
  7. To make the dipping sauce, place all ingredients in a small bowl and mix together.
  8. Serve rice paper rolls with dipping serve.


Tip:  The rolls can be stored between layers of dampened paper towels to prevent the rice paper from drying out.

Diabetic Friendly: Serving is 1 roll to be Diabetic Friendly

Gluten Free: Use GF fish sauce and GF sweet chilli sauce

Lacto-Ovo Vegetarian: Use shredded tofu instead of chicken

Nutritional Analysis

Per serve (2 rolls): fat 2.9 g | saturated fat 0.8 g | protein  9.5 g | carbohydrate 33.2 g | sodium 294 mg | energy 832 kJ (199 Cal) | GI low

Healthy Switch CollectionRecipe taken from The Healthy Switch Collection by Regina Weedon.

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You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.