Loaded Thai rice paper rolls

  • 30 mins preparation
  • 5 mins cooking
  • Serves 8
  • Print


Loaded rice paper rolls
  • 2 teaspoon sesame oil
  • 500 gram chicken mince
  • 1/4 cup fresh thai herb blend
  • 1 medium red onion, finely chopped
  • 100 gram dried rice vermicelli
  • 1 baby cos lettuce, outer leaves trimmed, heart finely shredded
  • 1 medium carrot, grated
  • 150 gram packet (16) dried rice paper wrappers
  • 1 cup bought satay sauce


Loaded rice paper rolls
  • 1
    Heat oil in a large frying pan over high heat. Add mince, herb blend and onion; cook, stirring with a wooden spoon to break up lumps, for 5 minutes or until browned. Transfer mixture to a large heatproof bowl. Cool. Season.
  • 2
    Soak noodles in boiling water in a medium heatproof bowl for 5 minutes. Stir to separate strands; drain. Refresh under cold water. Using kitchen scissors, snip into smaller pieces. Add noodles, lettuce and carrot to chicken mixture. Stir to combine.
  • 3
    For each roll, dip a rice paper sheet briefly into a bowl of warm water to soften. Place on a clean tea towel. Arrange chicken mixture along centre of sheet. Fold in 2 opposite sides; roll up tightly to enclose filling. Serve with satay sauce.


The fresh herb blend contains lemongrass, ginger, coriander and chilli. Buy it in the fresh food aisle.