Rice Paper Rolls with Green Goddess dipping sauce

Kids can help prepare this fun, hands-on recipe. Let them choose the ingredients and ‘build’ the rolls to their liking.
25 min prep
5 serves
2.3 serves of veg
  • 5 x 15cm rice papers
  • 400g baked chicken breast, shredded
  • 1 carrot, grated or thinly sliced
  • 1 stick celery, finely sliced
  • 1 avocado, cut into strips
  • ½ red capsicum, cut into thin strips
  • 1 Lebanese cucumber, or ½ continental cucumber, cut into thin strips
  • 1 cup mixed herbs (basil, mint, coriander)

For the Green Goddess Dipping Sauce:

  • 1 ripe avocado
  • ½ cup natural Greek yoghurt
  • 1 tbsp lemon juice
  • ½ cup mixed herbs
  • 1 clove garlic
  • Pepper to taste
  1. To make the dipping sauce: Place all ingredients in a food processor and blend until combined. Thin out with cold water to make a dipping sauce consistency. Refrigerate until needed.
  2. For the rice paper rolls: drop each rice paper one at a time into a bowl of lukewarm water for 10 – 15 seconds, then remove and allow any excess water to drip off before laying flat on a plate.
  3. Place whatever ingredients you like on the front third of the rice paper, fold in the sides, then roll up tightly to form a cylinder.
  4. Eat immediately.

Serving Suggestion: Chicken can also be swapped for other protein options you may have on hand such as tofu, lean beef or prawns.  Vegetables can be swapped for other colourful vegetables you may have on hand such as red cabbage, bean sprouts, green or yellow capsicum.

Allergen considerations: When preparing this recipe, it is important to:

  • Double-check the food label ingredient list for any allergens each time you purchase it.
  • Prevent any allergen contamination during preparation, cooking, and serving by ensuring proper hygiene and avoiding cross-contact with allergens.

Storage:  Rice paper rolls are best enjoyed immediately after preparation, as they can become sticky and tear if left for too long.  Green goddess dressing can be stored in an airtight container in the fridge for 2 days.

Kids in the kitchen tips:  Depending on your child’s age and skill, they can help wash the vegetables, measure and add the dressing ingredients to the food processor, select the filling for their rice paper roll, and even have a go at rolling it up.

Important

When preparing this recipe:

  • Double check the food label ingredient list for any allergens each time you purchase it.
  • Prevent any allergen contamination during preparation, cooking, and serving with proper hygiene and avoiding cross-contact with allergens.

Nutritional Facts

Per serving Per 100g
Energy (kJ) 1379 428
Fat (g) 13.1 4.1
Saturated fat (g) 3.0 0.9
Carbohydrates (g) 20.3 6.3
Sugars (g) 7.1 2.2
Fibre (g) 8.3 2.6
Protein (g) 28.2 8.7
Sodium (mg) 389 120.7

Acknowledgement

Recipe created by Chef Matt Golinski.

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