Mandarin Chicken Rice Paper Rolls

Fresh-tasting rice paper rolls packed with mandarin, chicken, and light vermicelli noodles delicious and healthy spring rolls. They are served cold and are not fried with delicious hoisin cause. I love the coriander which adds some special flavour to mandarin sweetness and complements the sauce.

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  • ½ cup hoisin sauce
  • 2 tbs rice wine vinegar
  • 1 tbs finely chopped salted peanuts
  • 1 small red chilli, thinly sliced
  • 100 g vermicelli noodles
  • 150g rice paper sheets
  • 30 coriander leaves
  • 3 cups cooked shredded chicken
  • 1 carrot, peeled, coarsely grated
  • 2 mandarins, peeled, segmented, cut in half lengthways
  • 1 Lebanese cucumber, cut into long matchsticks

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  1. Combine hoisin sauce, vinegar and water in a bowl.
  2. Transfer to a serving bowl. Top with peanuts and chilli.
  3. Place noodles in a bowl and cover with boiling water.
  4. Stand for 5 minutes or until softened. Drain well. Fill a large bowl with warm water.
  5. Using one sheet of rice paper at a time, dip into water for 10-20 seconds or until slightly softened. Place on a flat surface.
  6. Place 2 coriander leaves on middle of rice paper. Top with noodles, chicken, carrot, mandarin and cucumber.
  7. Fold the side closest to you over filling. Fold sides over towards centre and roll up, enclosing filling.
  8. Place on a platter.
  9. Repeat with remaining sheets and filling to make 15 in total.
  10. Serve with the sauce.

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Recipe adopted from Woolworths.


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