• 375g pkt rice paper sheets
  • 1 avocado, peeled and cut into strips
  • 4 spring onions, cut into 10cm lengths
  • 3 Aussie mandarins, peeled, deseeded
  • 1 chilli, cut diagonally and deseeded
  • 1/3 cup loosely packed coriander leaves
  • 65g rice vermicelli noodles
  • 5 chicken tenderloins
  • 1 egg, lightly beaten
  • 1 cup corn flour
  • Gluten free breadcrumbs
  • Oil for frying

Aussie Mandarin Ginger Dipping Sauce

  • 1 Aussie mandarin, peeled and deseeded
  • ½ cup Aussie mandarin juice
  • 2 tsp caster sugar
  • ¼ tsp fresh ginger, grated finely
  • 1 chilli, deseeded and finely chopped
  • Sesame seeds


  1. Chicken preparation – Slice chicken tenderloins lengthwise into 3 strips about 10cm long. Coat with corn flour, dip in beaten egg and coat with gluten free breadcrumbs. Heat a little oil in a shallow frying pan and lightly fry until cooked.
  2. Noodle preparation – Place the vermicelli noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften then drain.
  3. Rice paper roll preparation – Soak 1 rice paper sheet in warm water for 10 seconds. Drain on paper towel and transfer to a clean work surface. Place chicken, chilli and coriander leaves in the centre of the rice paper roll and top with 2-3 Aussie mandarin segments. Top with a slice of avocado, spring onion and vermicelli noodles. Fold in ends and roll up firmly to enclose filling.
  4. Sauce – In a saucepan place Aussie mandarin segments, juice, caster sugar and chilli. Bring to boil and simmer on a medium heat until sauce thickens. Strain the sauce through a sieve and pour into a dipping sauce dish add ginger and chili and finish with a sprinkle of sesame seeds.
  5. Plating – Serve with Aussie mandarin ginger dipping sauce

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