Best enjoyed on a warm afternoon with a zesty chilli lime dip
Makes 12
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Barbecued chicken, vermicelli noodles and an array of vegetables swaddled in paper-thin rice paper sheets make for a raw, light and fresh snack one can best come up with when a traditional Vietnamese spring roll is not in reach.


  • 1½ cup barbecued chicken, shredded
  • 2 tbsp sweet chilli sauce, plus ¼ cup extra
  • 1 tsp sesame oil
  • 100 g vermicelli noodles
  • 12 rice paper sheets, 20cm rounds
  • 50 g snow pea sprouts, trimmed
  • 1 red capsicum, seeded, sliced into strips
  • 1 mango, seeded, peeled, sliced
  • ¼ cup crushed peanuts
  • 1 tbsp lime juice
In a medium bowl, combine chicken, sauce and oil.

Place noodles in a heatproof bowl and cover with boiling water. Soak 5 mins, drain and chop.


Half fill a shallow bowl with warm water. Dip one paper at a time in water until softened, squeeze out excess liquid and lay flat on bench. Top with sprouts, capsicum, chicken mixture, mango, noodles and peanuts. Fold over one end, then fold in sides and roll up to enclose. Repeat with remaining rice paper and fillings.


Combine extra chilli sauce and lime juice in a bowl. Serve with rice paper rolls, for dipping.

TIP Placing soaked rice paper sheets on a tea towel to drain makes them easier to fill and fold. Keep rolls covered with a damp tea towel until ready to serve. Do not refrigerate rolls. These are best served as soon as possible.


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