Rice paper spring rolls

Rice paper spring rolls

Perfect for a vegetarian lunch

Suitable forWeight Loss
Difficulty Intermediate

Nutritional value: per 100g

125 kcal
19 g
9 g
1 g


8 sheets of rice paper
80 g rice noodles
120 g chicken breast
40 g iceberg lettuce
40 g ed onion
60 g soy beans
40 g carrots
20 g coriander leaves
30 ml light soy sauce

Preparing the rice paper spring rolls

  • Cook the noodles in boiling salt water by following the instructions on the packaging, strain them, rinse with cold water and cut them up.
  • Sprinkle the chicken breast with some soy sauce. Bring 1 litre of water to the boil in a pot. Steam the chicken in a sieve for approx 15 minutes. Remove the chicken breast, let it cool and cut into strips.
  • Wash your coriander, shake dry and pick off the leaves.
  • Cut your carrots, salad and red onions into thin strips and place them in a sieve with the soy beans. Pour boiling water over everything, rinse with cold water and let drip dry.
  • Pour some lukewarm water into a flat bowl and soak the rice paper in it for 1 minute, remove and let it drip dry. Keep the paper between moist kitchen paper.
  • Take some rice paper, place the noodles, herbs and vegetable mix in the centre with some chicken strips and sprinkle some soya over the top. Fold the ends of the rice paper up and roll it lengthwise. cut the rice paper rolls through the middle and serve with some dips of your choice.


These rice paper spring rolls can be filled with different vegetables or even shrimp if you prefer. If you like a vegetarian option, why not add some cut up tofu into vegetables.