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How to make rice paper rolls

Chicken and mango rice paper rolls

Don’t be afraid to try and make rice paper rolls. They are less fiddly than you would think, take no time at all to prepare, and the end result is oh-so-worth-it as far as your tastebuds are concerned. And with no sugar, they’re a healthy option for lunch, dinner or even just a snack.

Top tips:

  1. Have all your ingredients prepared and laid out in front of you, so once you start it’s like a production line
  2. You’ll need a damp tea towel.


1 packet of rice paper (20 rounds)

Snow pea sprouts, trimmed

1/2 red capsicum, thinly sliced

1 mango, thinly sliced

100 gm vermicelli rice noodles, prepared to packet instructions (I used the gluten-free variety)

3 cups BBQ chicken, shredded

1/2 cup cashews, roughly chopped


Have all your ingredients prepared



Place rice paper sheet – one at a time – into bowl of warm water to coat. After about 30 seconds, remove and gently wring of excess water.


Gently unwrap rice paper and place on a damp tea towel. Top with snow pea sprouts…


…and a couple of slices of capsicum…


…and mango…


…and vermicelli rice noodles…


…and BBQ chicken…


…and crushed cashew nuts.


Then fold top and bottom of rice paper over the filling…


…fold one side over the filling, and firmly roll until enclosed.


Voila! Your first rice paper roll!


Serve your rice paper rolls with soy sauce and fresh lime.


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