Vietnamese Rice Paper Rolls


Servings: 10


  • 300 g wombok, very finely shredded
  • 1 carrot, julienned
  • 100 g snow peas, finely julienned
  • 2 tbsp Gourmet Garden Thai Style , Seasoning Paste
  • 1 small red capsicum, finely sliced
  • 20 large rice paper roll sheets
  • 1 ½ avocados, flesh sliced
  • 1 roast chicken, meat removed and shredded
  • 125 g bean sprouts
  • 50 g fried shallots
  • 50 g crispy noodles
  • sweet chilli sauce
  • chopped peanuts


(per Serving)

Nutrition information coming soon


  • 1 Combine the wombok, carrot, snow peas, Gourmet Garden Thai Seasoning Paste and capsicum in a bowl toss together to make a slaw.
  • 2 Soak rice papers individually, in tepid water. Place on baking paper lined bench or board to fill.
  • 3 Place a slice of avocado in the lower middle end of sheet, top with a little meat, slaw, sprouts, fried shallots & crispy noodles Fold the bottom half up over the filling, then the left side in, followed by the right side, then roll up tight to form a roll. Repeat with remaining rice paper and filling ingredients.
  • 4 Sprinkle over peanuts and serve with sweet chilli sauce.