Easy Vietnamese Cold Rolls

healthy choice

Easy Vietnamese Cold Rolls

recipe by
suzannah smart // smart dietetics

I’ve taken a couple of short cuts in my version of these Vietnamese-style rolls.

Make plenty of extra if you have time – they are great for lunch boxes!

>> Easy Vietnamese Cold Rolls by Suzannah Smart

4-6 Portions

Gluten & Wheat Free

Dairy Free


  • 125g dried rice vermicelli noodles
  • 200g cooked chicken, sliced
  • 1 bunch fresh mint leaves, roughly chopped
  • 1 bunch fresh coriander leaves, roughly chopped
  • 1 medium red capsicum, sliced
  • 1 medium cucumber, sliced
  • 2 carrots, grated
  • 18 large rice paper rounds
  • (Dipping sauce):
  • 1 tbsp (20ml) fish sauce
  • 1 large chilli, deseeded, finely sliced
  • 2 tbsp (40ml) fresh lime juice
  • 1 tsp brown sugar
  • 2 tbsp (40ml) rice wine vinegar
  • 2 tbsp chopped peanuts
  • lemon or lime wedges, to serve


  1. Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 15 minutes or until softened. Drain and let cool. Meanwhile, mix chicken, rice noodles, mint, coriander and vegetable slices together in a bowl.
  2. Place 1 rice paper round in a bowl of lukewarm water for 15 seconds or until just soft. Place on a clean plate. Arrange chicken mixture along centre of round. Fold ends in and roll up firmly to enclose filling. Repeat with remaining rice paper and filling.
  3. To make sauce combine ingredients in a small bowl and serve with rolls and lime wedges.

Suzannah Smart

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