Rice Paper Rolls

Rice Paper Rolls transport me back to the 6 weeks I spent traveling Asia!

After some not so fresh food, intense curries in Malaysia, a touch of food poisoning and lots of walking, the food in Vietnam was like nowhere else.

I remember the taste of my first rice paper roll on the rooftop of The Rex Hotel and it was just perfect. They were fresh and packed full of flavour and from that night, I made my own food challenge to try them at every restaurant we went to.

Feel free to play around with this recipe and add different veggies or swap the chicken for prawns or tofu. I also love coriander but it’s not everyone’s ‘cup of tea’. So if coriander isn’t for you, add other herbs like mint, as they do contribute a lot of flavour.

Prep time: 20 mins
Cook time: 20 mins
Total time: 20 mins
Yield: 8

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Ingredients

1 medium carrot

1 medium cucumber

1 medium avocado

¼ small purple cabbage

Small bunch of fresh coriander

200g precooked BBQ chicken, prawns or tofu

8 Vietnamese Style Rice Paper Wrappers

Instructions

1

Prepare and chop all ingredients into thin slices and prepare rice paper wrappers as per instructions on the packet.

2

Individually add an even amount of all ingredients to approximately 8 rice paper wrappers. Roll as per instructions on the packet (ie. top folds over, sides fold in and roll).

3

Consume immediately or store in fridge.