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Annabel Karmel
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Vietnamese Rice Paper Rolls with Chicken

For a healthy lunchbox snack, these rice paper rolls are full of crunchy veggies. Serve with some peanut dipping sauce for extra flavour.

Dairy Free
Egg Free
Prep Time: 45 minutes
Cook Time: 5 minutes
Makes: 8 Wraps
Great for:  Kids - 2-4 Years Kids 4+ Years
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50 g vermicelli
1 cooked chicken breast, sliced
2 tbsp sweet chilli sauce
1 tsp rice wine vinegar
1 small garlic clove
1 carrrot, grated
1 bunch spring onions, sliced
5 cm piece cucumber, sliced into batons
8 rice paper wraps


1/4 red chilli
1 clove garlic, crushed
3 tbsp peanut butter
150 ml water
1 tbsp soy sauce
1 tbsp brown sugar
2 tsp rice wine vinegar

Put the noodles into a bowl. Cover with boiling water and stand for 5 minutes. Drain and roughly chop.

Mix the chilli sauce, vinegar and garlic together in a bowl. Add the chicken and season.

Soak the wraps for 30 seconds in a bowl of hot water.

Put one wrap on a dry plate. Top with some of the noodles, sliced chicken and vegetables. Roll up to make a cigar shape. Repeat with the remaining ingredients. Slice each on in half.

TO MAKE THE PEANUT SAUCE . Heat 1 tsp of oil in a saucepan. Add the chilli and garlic and fry for 30 seconds. Add the remaining ingredients and whisk over the heat until smooth. leave to cool. Serve as a dipping sauce with the wraps.


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