Chicken and mango rice paper rolls

Enjoy these light, refreshing chicken and mango rice paper rolls on a warm summer's afternoon. A Vietnamese classic, the rolls are wonderful served as finger food with a zesty chilli lime dipping sauce.

  • 20 mins preparation
  • Makes 12
  • Print


Chicken and mango rice paper rolls
  • 1 1/2 cup barbecued chicken, shredded
  • 2 tablespoon sweet chilli sauce, plus 1/4 cup extra
  • 1 teaspoon sesame oil
  • 100 gram vermicelli noodles
  • 12 rice paper sheets, 20cm rounds
  • 50 gram snow pea sprouts, trimmed
  • 1 red capsicum, seeded, sliced into strips
  • 1 mango, seeded, peeled, sliced
  • 1/4 cup crushed peanuts
  • 1 tablespoon lime juice


Chicken and mango rice paper rolls
  • 1
    In a medium bowl, combine chicken, sauce and oil.
  • 2
    Place noodles in a heatproof bowl and cover with boiling water. Soak 5 minutes, drain and chop.
  • 3
    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.
  • 4
    Combine extra chilli sauce and lime juice in a bowl. Serve with rice paper rolls, for dipping.


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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