Lunch
Vietnamese BBQ Chicken Rolls
These can be served with a variety of dipping sauces including Kecap Manis or soy sauce.
- 4
- serves
- 128
- calories
- 11.4g
- protein
- 142g
- serving size
Protein 11gCarbs 12gFat 3gper serve
Ingredients
- * Vietnamese Rolls
- 150g Shredded BBQ Chicken (1 Breast)
- 100g vermicelli noodles
- 125 g (approx 12) rice paper rounds (approx 22 cm in size)
- 100g capsicum, finely slices
- 50 g Lebanese cucumber, deseeded and finely sliced
- 50 g spring onions, finley sliced
- 60g carrot, finely sliced
- * Dipping sauce
- 30g sweet chilli sauce
- 20g orange juice
Portions
Scale the recipe or eat a smaller portion
Make more or fewer serves
The recipe makes 4 serves. Changing this scales every ingredient by the same ratio. Nutrition per serve stays the same.
4serves
- * Vietnamese Rolls
- 150g Shredded BBQ Chicken (1 Breast)
- 100g vermicelli noodles
- 125 g (approx 12) rice paper rounds (approx 22 cm in size)
- 100g capsicum, finely slices
- 50 g Lebanese cucumber, deseeded and finely sliced
- 50 g spring onions, finley sliced
- 60g carrot, finely sliced
- * Dipping sauce
- 30g sweet chilli sauce
- 20g orange juice
Nutrition in a smaller portion
Eating part of one serve gives the same share of every nutrient. This changes the amount you eat, not the recipe.
| Nutrient | 1 serve (142 g) |
|---|---|
| Energy | 534 kJ (128 kcal) |
| Protein | 11.4 g |
| Total fat | 3.4 g |
| Saturated fat | 0.9 g |
| Carbohydrate | 11.5 g |
| Sugars | 4.8 g |
| Dietary fibre | not reported |
| Sodium | 210 mg |
Nutrition data for foods in this recipe
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