If you've got leftover chicken in the fridge, try making these super-easy Vietnamese Rice Paper Rolls. Assemble in 15 minutes - and dip in your own sauce!
Makes 12
Prep Time
Cook Time
Difficulty Level
Download or Print


  • 50 g vermicelli noodles, soaked
  • 12 rice paper sheets
  • 2 cups chopped cooked or leftover chicken
  • ½ red capsicum, thinly sliced
  • 2 carrots, shredded
  • ½ cup snow pea spouts, halved
  • ½ bunch mint leaves

Soak noodles in hot water 5 mins until soft. Drain and chop.


Working in 3 batches of 4, dip rice paper sheets into warm water, then drain and place on a clean surface.


Top centre of each wrapper with small amount of noodles, chicken, vegetables and herbs. Fold over 2 opposite sides and roll up tightly. Store in an airtight container in the fridge with a small container of sauce for dipping.

Make your own dipping sauce by simmering equal parts sugar and rice-wine vinegar until reduced by half. Cool, then stir in chopped coriander or mint.

Photo: Bauer/Tim Aitchison

Download or print the recipe