Mango & BBQ chicken rice paper rolls

Prep Time: 15 minutes

Servings: 4

Mango & BBQ chicken rice paper rolls


  • 16 rice paper wrappers
  • 2 cos lettuce leaves, shredded
  • 50g snow pea sprouts
  • 1 medium carrot, peeled, grated
  • 1 Lebanese cucumber, cut into short, thin sticks
  • 1/4 red cabbage, finely shredded
  • 1 1/2 cups barbecued chicken, shredded
  • 1 mango, peeled, cut into short strips
  • 60g unsalted roasted cashews, chopped
    Dipping sauce
  • 1/3 cup sweet chilli sauce
  • 1 lime, juiced


  1. Make dipping sauce: Combine sweet chilli sauce and lime juice in a bowl. Set aside.
  2. Arrange all the vegetables and meat in bowls or plates ready to select from.
  3. Fill a shallow dish with warm-hot water. Dip 1 rice paper wrapper into water one at a time until softened. Place on a chopping board.
  4. Place lettuce along 1 edge of rice paper. Top with sprouts, carrot, cucumber, cabbage, chicken, mango and cashews.
  5. Fold in edges and roll up to enclose filling. Cover with a damp tea towel. Repeat with remaining ingredients.
  6. Serve with dipping sauce.

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