Light and fresh Vietnamese rolls

These lovely snacks are known as Vietnamese rolls in most places (or cold rolls if you’re from South Australia!) and
These lovely rolls make the best summer lunch.

These lovely snacks are known as Vietnamese rolls in most places (or cold rolls if you’re from South Australia!) and are a simple and delicious meal to make when you feel like mixing up your weekly dinner menu. The best thing about them is you can tailor them to your own taste by adding whatever veggies, salad and meat you like. Try capsicum, cucumber and prawns with a squeeze of lime and satay sauce for dipping, or go for pork mince with carrot and coriander and sweet chilli sauce to dip.


  • 1 cup shredded barbecue chicken
  • 1/8 Chinese cabbage (wombok), finely shredded
  • 1/2 cup beansprouts, trimmed
  • 1 small red capsicum, thinly sliced
  • 1 cucumber, thinly sliced
  • 1/3 cup fresh mint leaves
  • 1/3 cup fresh coriander leaves
  • 1 lime, juiced
  • 1 tablespoon fish sauce
  • 12 x 22cm rice paper rounds
  • Sweet chilli sauce or satay sauce, to serve


1. Combine chicken, cabbage, beansprouts, capsicum, cucumber, mint, 1/3 cup coriander, 2 tablespoons lime juice and fish sauce in a large bowl.

2. 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.

3. 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 or satay sauce.


If you’d like to see more recipes from Starts at 60, click here. And if you have a recipe you’d like to share with the Starts at 60 community – we’d love to share it! Submit them to us by completing the form below.

  1. Susan Bell  

    This recipe leaves out too much, where are the pickled carrot and cucumber, where is the hot Vietnamese mint.
    You wet the ricepaper in a large dinner plate of water by just passing the wrapper through the water, do not leave in the water and lay the wrappers on a wetted bench top, much easier than laying on a tea towel, when the wrappers start to crinkle they are ready for filling. Can be made vegetarian with avocado and you can substitute prawns for chicken or lovely pork. They are good serve with hot, hot chilli sauce or a spicy lime/lemon fish sauce combo.
    They can be decorated with long thin strands of spring onion greens tied around them like a parcel of joy.

Leave a Reply

Your email address will not be published. Required fields are marked *