Vietnamese Rice Paper Rolls

Summer has definitely hit in Perth and when it is this hot, it can be hard to find the motivation to cook something. That’s why I love this recipe for Vietnamese rice paper rolls also known as Vietnamese spring rolls. Not only is Brooke obsessed with all Vietnamese food, these spring rolls are super fresh, healthy and are full of flavour – which after the Christmas and New Year break is exactly what some of us need!

Traditional Vietnamese Spring Rolls are usually made with pork, prawns, rice vermicelli and assortment of fresh vegetables and herbs. For this recipe Brooke uses chicken, however rice paper rolls are extremely versatile and may be made with whatever fresh ingredients you have on hand.

Rice paper rolls are easy to prepare once you have mastered the tuck and roll technique. However, they do take some time to prepare, and if this is your first time making them you may need a little practice wrapping them. Now don’t worry if one bursts open when you are rolling them, I like to consider this the “tester”.

Rice paper rolls should be served after preparation, as the rice paper can dry out, and cause them to stick to one another. To serve, you can either serve whole or sliced in half so you can see all the fresh ingredients. To accompany, I like hoisin sauce, fresh chilli and ground peanuts or you can use any other simple Vietnamese dipping sauce.

If you like these Chicken Vietnamese Rice Paper Rolls then check out our other recipe for Prawn rice paper rolls or our Vegetarian rice paper rolls.

Vietnamese Rice Paper Roll IngredientsVietnamese Rice Paper Rolls FillingsVietnamese Rice Paper Roll ChickenVietnamese Rice Paper Rolls Ingredients StationVietnamese Rice Paper Rolls

Chicken Vietnamese Rice Paper Rolls – Cooking Instructions

5.0 from 2 reviews
Vietnamese Rice Paper Rolls
Prep time
Cook time
Total time
Vietnamese Rice Paper Rolls made with chicken, rice vermicelli and assortment of fresh vegetables and herbs.
Recipe type: Chicken
Cuisine: Vietnamese
Serves: 4
  • 500 g chicken breast or tenders, cut into small pieces
  • 1 lime, zested
  • 2 garlic cloves, crushed
  • 1 Tsbp olive oil
  • 1 lebanese cucumber, core removed and cut into matchsticks
  • 2 carrots, peeled and cut into matchsticks
  • 1 large avocado, cut into slices
  • Spring onions, cleaned and cut into matchsticks
  • ¼ cup mint, chopped
  • Vermicelli noodles
  • Rice paper wrappers
  1. Firstly, marinate the chicken. Mix the zest, garlic and oil together in a bowl with chicken. Set aside for marinate for at least one hour or longer.
  2. Heat a pan over medium heat and grill the chicken until cooked through. Set the chicken aside to cool
  3. Once the chicken is cool, toss the chopped mint through the chicken.
  4. Cook the dried vermicelli noodles to packet instructions. Drain and cool.
  5. When you’re ready to assemble the rolls, fill a shallow dish with warm water.
  6. Dip one rice paper wrapper into the water for thirty seconds and place on a clean flat surface.
  7. Place a couple of chicken pieces along a third of the wrapper. Top with noodles, and a couple of slices of cucumber, carrot, spring onion and avocado. Roll into a tight spring roll shape, according to the instruction on the packet.
  8. Repeat with the remaining rice paper wrappers and filling.
  9. Serve the spring rolls whole, or sliced in half with a nice dipping sauce.


Chicken Pakora

On this lazy Saturday Brooke and I were having after recovering from our Christmas activities, we were both starting to get a bit peckish. With Brooke being on holidays she has been feeding her obsession with Pinterest and came across a recipe for Chicken Pakoras.

Chicken Pakoras are little deep fried pieces of chicken that are bursting with the flavours of India. The first time I even tried a pakora was at ours friend’s house that had recently travelled to India. They were delicious crispy bites, full of flavour however in lieu of chicken they used prawns. These flavour packed bites can also be made with a variety of vegetables including onion, eggplant, cauliflower, potato or even paneer an Indian cheese.

These bites get their flavour punch from the garam masala which is an Indian spice mixture that typically combines; peppercorns, clovers, cinnamon, cumin and cardamom. All amounts are approximate in this recipe however you can adjust spices to suit your own taste. It is important to keep in mind that you may need to adjust the cornflour ratio also to accommodate the spices.

To make the batter you need to mix the garlic, ginger, flours and spices together. The batter will be very dry, and you will need to add water gradually. To ensure a lighter batter, you need to beat the batter well. You want the batter to be semi dry and not watery. The batter will just fall off the chicken when you go to fry it, if it is too watery.

To cook the chicken, cook in hot oil on a medium flame to ensure the chicken gets cooked thoroughly. Cook the chicken in batches and ensure the oil is at temperature each batch to ensure a nice crispy coating.

Pakoras are best served hot and can be served with a mango chutney or good old tomato sauce!

Chicken Pakora IngedientsChicken Pakora MixtureChicken Pakora BatterPakora Chicken FryingBowl of Chicken Pakora

Chicken Pakora
Prep time
Cook time
Total time
Chicken Pakoras are little deep fried pieces of chicken that are bursting with the flavours of India.
Recipe type: Chicken
Cuisine: Indian
Serves: 4
  • 250 gms chicken, diced
  • 1 tsp ginger (crushed)
  • 1 tsp garlic (crushed)
  • 1 tsp red chilli powder - according to your taste
  • 2 tsp garam masala
  • 3-4 tbsp cornflour
  • 1 tbsp rice flour
  • salt to taste
  • vegetable oil / canola oil - for deep frying
  1. Place the ginger, garlic spices and flours a bowl and mix.
  2. Add chicken pieces, mix well. Gradually add enough water to make a batter of dropping consistency. Beat well. Trapped air in the batter makes pakoras lighter and crisper.
  3. Allow the chicken to marinate for at least 30 minutes or longer.
  4. Heat oil in a wok. Oil is hot enough when a pakora dropped into the oil sizzles and rises to the top.
  5. Deep fry on medium heat, until golden brown.
  6. Lift out with a slotted spoon and place on kitchen paper or old newspaper, to help.
  7. Serve hot with chutney / or sauce or choice.


Chicken, bacon and leek pies

It is hard enough as it is trying to think of something to make during the week – and something that is easy and full of flavour. This recipe for chicken, bacon and leek pie is definitely one you could make anytime and through not making pasty from scratch makes it even easier!

Now it may seem daunting making a pie, however for this recipe Brooke opted for four individual pies which is the perfect serving. This recipe uses simple ingredients, which taste amazing and will have your stomach rumbling waiting to eat it!

To start you need to brown your chicken, before adding in leeks, bacon and garlic. Be sure to wash your leeks thoroughly to avoid any sand getting in your dish. To thicken the sauce, you need to add flour before adding in your stock, cream and rosemary. This needs to simmer for about 5 minutes then can be spooned into ovenproof pie dishes. To top you simply add a square of puff pastry, brush with a little milk or egg to ensure a golden brown finish. Cook in the oven for about 10 – 15 minutes.

While your pie is cooking, you can easily cook some vegetables to have on the side. This recipe really is easy, delicious and the ultimate comfort food.

Chicken bacon and leek pie ingredientsChicken in the panChicken bacon and leek in panChicken bacon leek and creamChicken, bacon and leek piesChicken, bacon and leek pieschicken and leek piesChicken, bacon and leek pies with beans

4.3 from 3 reviews
Chicken, bacon and leek pies
Prep time
Cook time
Total time
This recipe for chicken, bacon and leek pies uses simple ingredients, which taste amazing and will have your stomach rumbling waiting to eat it!
Recipe type: Chicken
Cuisine: English
Serves: 4
  • 2 tblsp olive oil
  • 500 g chicken, trimmed and chopped
  • 1 leek, sliced and washed thoroughly
  • 2 cloves crushed garlic
  • 1 tblsp chopped rosemary leaves
  • ¼ cup plain flour, sifted
  • 1 ½ cups chicken stock
  • ½ cup single cream
  • 1 sheet puff pastry
  • Milk or beaten egg
  1. Preheat oven to 200C
  2. Heat the oil in a large frying pan oven a high heat to cook the chicken. Cook for 3-5 minutes or until browned
  3. Add the leek, bacon and garlic and cook for 2 -3 minutes.
  4. Add the flour and cook for 1 minute
  5. Add the stock and cream. Cook, stirring for 5 minutes or until thickened.
  6. Spoon the filling into 4 x 1 ½ cup capacity ovenproof dishes.
  7. Cover dishes with puff pastry and brush with a little milk of egg.
  8. Bake for 10 - 15 minutes or until pastry is golden brown.