Rice Paper Rolls


  • 1/2 packet rice noodles
  • 400g shredded chicken (or 4 x 95g tin tuna or marinated tofu)
  • 2 cups baby wombok cabbage
  • 1/2 cup bean sprouts
  • 1 red capsicum (small)
  • 1 carrot (large)
  • 1 cucumber (medium)
  • 1/3 cup fresh mint leaves (optional)
  • 1/2 cup fresh coriander
  • 1 lime
  • 1 tbsp fish sauce
  • 16 rice paper rounds
  • sweet chilli sauce


  • Prep Ingredients: Shred the baby wombok cabbage, thinly slice the capsicum, carrot and cucumber and juice the lime.
  • 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.
  • Serve with sweet chilli sauce and enjoy!

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).