These are very popular for a snack or light lunch and you can serve them with a variety of dipping sauces including Kecap Manis or soy sauce.
In this recipe we've included the details of a sweet chilli dipping sauce that we particularly like.
The BBQ chicken does make this dish more filling that vegetarian Vietnamese Rolls.
This recipe is low fat and a good source of protein.
Energy per 100g: |
376kJ - 90Cal |
Fat per 100g: |
2.4g |
This Recipe serves 4 (12 rolls).
1. Pour boiling water over vermicelli noodles and let sit approx 8-10 minutes or until cooked through – drain.
2. Place rice paper in warm water for approx 40 seconds or until softened and place on bench.
3. Place vermicelli noodles on end of rice paper, topping with capsicum, cucumber spring onion and hand carrot. Roll up and fold ends in and cut in halves if desired.
4. To make dipping sauce mix sweet chilli sauce and orange juice together and serve with rice paper rolls. Rolls are best eaten and made on day.
Servings per package: |
4 |
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Serving size: |
142g |
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|
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|
Average Serve |
|
Average 100g |
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Energy |
534 |
kJ |
376 |
kJ |
|
|
128 |
Cal |
90 |
Cal |
|
Protein |
11.4 |
g |
8.0 |
g |
|
Fat, total |
3.4 |
g |
2.4 |
g |
|
- saturated |
0.9 |
g |
0.7 |
g |
|
Carbohydrate |
11.5 |
g |
8.1 |
g |
|
- sugars |
4.8 |
g |
3.4 |
g |
|
Sodium |
210 |
mg |
148 |
mg |
|
For a more substantial meal, serve with your favourite salad on the side.
We'd love to know what you think of this recipe.
Please email your feedback to sharrelle@weightloss.com.au.
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