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Mango salad rice paper roll
  • 16 rice paper wrappers
  • 2 cos lettuce leaves, shredded
  • 50g snow pea sprouts
  • 1 medium carrot, peeled, grated
  • 1 Lebanese cucumber, cut into short, thin sticks
  • 1/4 red cabbage, finely shredded
  • 1 1/2 cups barbecued chicken, shredded
  • 1 mango, peeled, cut into short strips
  • 60g unsalted roasted cashews, chopped

Dipping sauce

  • 1/3 cup sweet chilli sauce
  • 1 lime, juiced
  1. Make dipping sauce: Combine sweet chilli sauce and lime juice in a bowl. Set aside.
  2. Arrange all the vegetables and meat in bowls or plates ready to select from.
  3. Fill a shallow dish with warm-hot water. Dip 1 rice paper wrapper into water one at a time until softened. Place on a chopping board.
  4. Place lettuce along 1 edge of rice paper. Top with sprouts, carrot, cucumber, cabbage, chicken, mango and cashews.
  5. Fold in edges and roll up to enclose filling. Cover with a damp tea towel. Repeat with remaining ingredients.
  6. Serve with dipping sauce.


  • Vermicelli noodles prepared according to instructions on packet can be included.

Storage Suggestions

Can be stored in the refrigerator for up to 3 days.

Equipment List

  • Chopping board
  • Large knife
  • Shallow bowl
  • Small bowls
  • Paper towel
  • Plate

Nutrition Information

430g Quantity per serving Quantity per 100g
Energy 3002kJ 698kJ
Protein 28.3g 6.6g
Fat, total 10.6g 2.5g
— Saturated 1.7g 0.4g
Carbohydrate 121g 28g
— Sugars 27.4g 6.4g
Fibre 8.9g 2.1g
Sodium 1968mg 458mg