Mango & BBQ Chicken Rice Paper Rolls


  • 16 rice paper wrappers
  • 2 cos lettuce leaves, shredded
  • 50g snow pea sprouts
  • 1 medium carrot, peeled, grated
  • 1 Lebanese cucumber, cut into short, thin sticks
  • 1/4 red cabbage, finely shredded
  • 1 1/2 cups barbecued chicken, shredded
  • 1 mango, peeled, cut into short strips
  • 60g unsalted roasted cashews, chopped
  • Dipping sauce
    • 1/3 cup sweet chilli sauce
    • 1 lime, juiced


  1. Make dipping sauce: Combine sweet chilli sauce and lime juice in a bowl. Set aside.
  2. Arrange all the vegetables and meat in bowls or plates ready to select from.
  3. Fill a shallow dish with warm-hot water. Dip 1 rice paper wrapper into water at a time until softened. Place on paper towel on a plate. Pat dry with a second paper towel.
  4. Place lettuce along 1 edge of rice paper. Top with sprouts, carrot, cucumber, cabbage, chicken, mango and cashews.
  5. Fold in edges and roll up to enclose filling. Cover with a damp tea towel. Repeat with remaining ingredients.
  6. Cut rolls in half. Serve with dipping sauce.


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