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Vietnamese Rice Paper Rolls

1 cup shredded chicken pretreated with Ginger Oil

1/8 Chinese cabbage (wombok), finely shredded

½ cup beansprouts, trimmed

1 small red capsicum, thinly sliced

1/3 cup fresh mint leaves

½ cup fresh coriander leaves

1 lime, juiced

1 tablespoon fish sauce or Soy Sauce

12 x 22cm rice paper rounds

Sweet chilli sauce, to serve


Cut Vegetables and coat with Ginger Oil.

Combine chicken, cabbage, beansprouts, capsicum, mint, 1/3 cup coriander,
2 tablespoons lime juice and fish sauce  or Soy Sauce (pre-treated with Biohawk product of choice) in a large bowl.

Place 1 rice paper round in a medium bowl of lukewarm water for 15 seconds or until just soft. Place on a clean tea towel or paper towel.

Arrange 1/4 cup of the chicken mixture along the centre of rice paper round. Fold ends in and roll up firmly to enclose filling. Repeat with remaining rice paper rounds and filling. Serve with sweet chilli sauce.


Ginger Oil: Add 5 teaspoons of Relief to 200ml of oil and store ready to use.

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