Please Pass the Recipe

sharing recipes from one generation to the next


Vegetable and spiced chicken filled Vietnamese rice paper rolls

Vietnamese Rice Paper Rolls

I am frequently asked to prepare food for family members and friends who endure food allergies and intolerances, or merely choose to follow strict dietary controls. These yummy little rice paper rolls are gluten free, yeast free and lactose free. My recipe can also be made into a vegan dish simply by omitting the shredded Five Spice Chicken. Based on two previous recipes I have posted, Chinese Five Spice Chicken and Vietnamese Style Coleslaw, I often intentionally prepare a greater quantity of the salad than I need so I have leftovers to make these rice paper rolls.

1 Quantity of Vietnamese Coleslaw

½ Quantity of Chinese Five Spice Chicken

1 baby cos lettuce (Romaine)

1 packet Vietnamese Rice Papers

Separate the leaves of the lettuce, wash, dry, then trim from the root end so the leaves are approx 10 cm. Fill each leaf with 2 tablespoons of the coleslaw mixture. The leaf will protect the rice paper from becoming saturated with the dressing from the coleslaw.

Fill a large bowl with very warm water. Lay a clean tea towel on the bench .Soak a rice paper for approx 30 seconds in the water and when just soft lay flat on the tea towel. Place a leaf filled with coleslaw on the rice paper and fold into a neat parcel. Continue in this fashion soaking only one rice paper at a time as they will easily break if soaked for too long. Place the rice paper rolls under a dampened cloth then seal with kitchen cling film until ready to serve.

Cut each rice paper into two, then serve


¼ Chinese cabbage (wombok)

1 small carrot

2 red spring onions

½ telegraph cucumber

¼ cup sprouted mung beans or bean shoots

¼ red capsicum

1 cup Vietnamese mint leaves

2 tablespoons ground roasted peanuts


1 teaspoon salt

1 tablespoon brown sugar

1 teaspoon fish sauce

Juice of ½ lime

1 teaspoon grated garlic

1 teaspoon grated root ginger

1 tablespoon peanut oil


Make the dressing by combining all the ingredients in a small bowl. Allow to rest while you make the salad. Wash and finely shred the cabbage. Put in a large bowl.  Cut the carrots, spring onions, cucumber and red capsicum into fine julienne and add to the bowl. Pick the mint leaves from the stems, wash and roughly chop. Add to the bowl along with the bean sprouts. Toss all the vegetables together. Add the dressing chicken and the peanuts and chicken and toss again. Allow to sit for 15 minutes, then tip into a colander to drain.



8 pieces oc chicken on the bone, drumsticks and thighs OR 16 chicken wings

1/3 cup low salt tamari or light soy sauce

¼ cup honey, gently warmed

¼ cup peanut oil

4 cloves of garlic finely chopped

1 tablespoon Chinese five spice powder


Combine all the marinade ingredients, then toss the chicken in the marinade to coat. Allow to marinate for 24 hours, turning the chicken in the mixture from time to time.

Pre heat the oven to 180C. Line a baking tray with baking paper and spray a wire tray with oil. Put the chicken on the wire tray on the baking paper lined oven tray, then roast for 40 minutes.

Strip the meat from the bone when the chicken is cold then add to the coleslaw.


About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs


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  2. Albatz Travel Adventures
    August 1, 2015

    salad rolls are such a great summer food, and I really like the idea of preparing several versions for all the specialized diets out there…


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  4. dunelight
    June 22, 2014

    Every couple of years we make a stab at rice paper. Neither one of us have the talent to wrap them so now we buy Romaine lettuce and roll it all up in the biggest leaves. Thanks for stopping by my blog and thanks for sharing this recipe.


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  6. sue marquis bishop
    April 11, 2014

    These rice treats are so pretty. Sue


    • ladyredspecs
      April 11, 2014

      Thanks Sue, they are pretty, and always popular if served with a delicious sauce for dipping.


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  8. What Donna Cooked
    April 29, 2013

    Hello! Glad I have found you too!!
    These rice paper rolls look & sound amazing – can’t wait to try.
    I love experimenting with variations on the fillings of these yummy things & they are a great crowd pleaser (I once made what seemed liked hundreds of them for my God- daughter’s 18th birthday party)


  9. Thanks Sandra. I am glad you like my stories. Matchmaking is a big business here.
    We called it “fixing an alliance” or bride/groom hunting. 90% of the weddings are ‘fixed’ by elders, relatives or marriage ‘brokers.’

    Love marriages are in the 10% category.


  10. I had bought a packet of Rice papers from a super grocery store on a whim and wondering what to prepare. Glad you stopped by at my blog.


    • ladyredspecs
      March 12, 2013

      I’ve loved reading your newlywed stories! I’ve visited India three times and I am much amused by reading the matchmaking column in the newspapers! I guess you’re providing the next installment in the story! Enjoy the rice paper rolls, Sandra


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  12. catherinecaressa
    April 21, 2012

    wow these look really good!


    • Sandra
      April 21, 2012

      Thanks, they taste great too!! Sandra


  13. Leah
    April 20, 2012

    wow, looks amazing…what time is dinner?


  14. Julie Checknita - Skinny Eats Tasty Treats
    April 20, 2012

    Yum! This recipe looks delicious! Thanks for sharing. 🙂


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