Vietnamese Rice Paper Rolls

Ingredients (2 servings per child)

  • 2 Rice Papers
  • ¼ cup barbeque chicken
  • 8 strips carrot
  • ¼ red capsicum
  • 2 small wombok leaf
  • 2 small piece shallot
  • ¼ cup vermicelli noodles (pre-soaked)
  • 2 mint leaves
  • 8 coriander leaves

Dipping Sauce

  • 2 tsp soy sauce
  • Squeeze lemon juice
  • 2 tbsp water
  • 2 tsp sugar


  1. Measure out the barbeque chicken and carrot. Shred the chicken and set aside.
  2. Cut capsicum, wombok and shallot into thin strips.
  3. Measure vermicelli noodles and set aside. Cut mint and coriander leaves and set aside.
  4. Soak rice paper in warm water for 10 seconds. Place rice paper onto the workbench.
  5. Place the chicken, vegetables and herbs onto the rice paper.
  6. Fold the bottom of the rice paper over.
  7. Fold the rice paper sides over and roll the rice paper into a roll.
  8. Repeat Steps 1-7 to make the second rice paper roll.
  9. Add the water and sugar to a small bowl and stir until dissolved.
  10. Add the soy sauce and lemon juice and mix.
  11. Dip the rice paper roll into the dipping sauce.
  12. Enjoy!
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