Asian Fresh Spring Rolls

Recipe by Karen McGuire of The Gods Cafe ANU


  • 50g rice vermicelli noodles
  • 20 round (20cm diameter) rice paper sheets
  • 300g cooked chicken tenderloins thinly sliced
  • 2 cucumbers cut into matchsticks
  • 1 carrot cut into matchsticks
  • ¼ cup (40g) finely chopped peanuts
  • 20 mint leaves
  • 20 coriander leaves

Dipping sauce

  • 200ml hoisin sauce
  • 1 tbls sugar
  • 50 ml water


– Place the noodles in a small heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain well.
– Soak 1 rice paper sheet in warm water for 30 seconds or until soft. Drain on paper towel. Place on a clean work surface. Place 15gm of sliced chicken along the centre of the rice paper sheet. Add a little of the noodles, cucumber, carrot, peanuts, a mint leaf and a coriander leaf. Fold in the ends and roll firmly to enclose filling. Repeat to make 20 spring rolls.
– Arrange on a platter with the dipping sauce and serve.

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