Mandarin Rice Paper Rolls


  • 100g vermicelli noodles
  • 3 cup cooked chicken, shredded
  • 150g rice paper
  • 1 carrot, peeled, coarsely grated
  • 1 small red chilli, thinly sliced
  • 30 coriander
  • 1 Lebanese cucumber, cut into long matchsticks
  • 2 mandarins, peeled, segmented, cut in half lengthways
  • 2 tbs rice wine vinegar
  • 1/2 cup hoisin sauce
  • 1 tbs salted peanuts, finely chopped
View Method Mandarin Rice Paper Rolls


  1. Combine hoisin sauce, vinegar and water in a bowl. Transfer to a serving bowl. Top with peanuts and chilli.
  2. Place noodles in a bowl and cover with boiling water. Stand for 5 minutes or until softened. Drain well. Fill a large bowl with warm water. Using one sheet of rice paper at a time, dip into water for 10-20 seconds or until slightly softened. Place on a flat surface. Place 2 coriander leaves on middle of rice paper. Top with noodles, chicken, carrot, mandarin and cucumber. Fold the side closest to you over filling. Fold sides over towards centre and roll up, enclosing filling. Place on a platter. Repeat with remaining sheets and filling to make 15 in total. Serve with the sauce.
View Ingredients Mandarin Rice Paper Rolls
View Method Mandarin Rice Paper Rolls
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