Rice Paper Rolls


  • ½ packet rice noodles
  • 400g shredded chicken (or 4 x 95g tin tuna or marinated tofu)
  • 2 cups shredded baby wombok cabbage
  • ½ cup bean sprouts
  • 1 small red capsicum, thinly sliced
  • 1 large carrot, thinly sliced
  • 1 medium cucumber, thinly sliced
  • ⅓ cup fresh mint leaves (optional)
  • ½ cup fresh coriander
  • Juice of 1 lime
  • 1 x Tbsp fish sauce
  • 16 rice paper rounds
  • Sweet chilli sauce, to serve


  • Cook rice noodles according to packet instructions.
  • Combine all ingredients in a bowl, along with lime juice and fish sauce. Stir gently to combine.
  • Please 2 rice paper rounds (I find using a double layer is easier to work with) in luke warm water to soak for 15 seconds, then place on clean tea towel to drain.
  • Arrange around ~1/8 of the mixture on the rice paper round and roll up, folding both ends in to enclose the filling.
  • Repeat with remaining rice paper rounds.

If you are taking for lunch, I have found that wrapping them in baking paper then in a container is the best way to keep them fresh and prevent sticking.

Also, if making one serve at a time, keep the filling mixture refrigerated in an air-tight container and just make rolls as you need them.

FODMAP adaptable:
If using Savoy cabbage, keep to less than 1/2 cup per serve.
Keep sweet chilli sauce to less than 2 Tbsp. Check for high FODMAP ingredients (e.g onion, garlic).