top of page
Chicken Inasal with Quinoa Salad.jpeg

Vietnamese Chicken Rolls with Paprika Yoghurt Dip

Frame (7).png

Total time: 20 minutes

Frame (7).png

Serves 1

Vector (8).png

5.09 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


100g - Rice paper wrapper, soaked in water

70g - Chicken breast without skin - sliced

60g - Cucumber - peeled and sliced

60g - Carrots - peeled and sliced

1 spring onion - Spring onion - chopped

1 bunch - Mint leaves

40g - Coriander - chopped

1 tsp - Sesame oil

60 mL - Low-fat plain yoghurt

40g - Lime juice, freshly squeezed

0.25 tsp - Paprika dry powder

1 tsp - White pepper


Stove, Weighing Scale, Chopping Board, Knives, Non-stick Pan, Bowls, Plate, Ladle, Spoons and Serving Dish


1. Season the chicken with pepper. Set this aside.

2. Heat a non-stick pan and add sesame oil. Pan-fry the chicken until both sides are evenly cooked. Set this aside.

3. Fill a plate with some water. Dip each rice sheet until they are evenly covered with water. Quickly remove the sheets and any excess water.

4. Place equal portions of chicken, cucumber, carrots, spring onions, mint leaves and coriander onto the centre of each rice sheet and roll it up.

5. Make your dip out of mixing the yoghurt, lime juice and paprika together in a bowl.

6. Serve the rolls with the dip.


1 serving = about 474g

Frame (8).png

Energy (kcal)


Group 1629.png

Carbs (g)


Frame (9).png

Proteins (g)


Group 1630.png

Fats (g)


Vector (8).png

Fibre (g)


bottom of page