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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 37 Jane and Emma: Chicken Rice Paper Rolls with Nuoc Cham

Prep: 1 hour
Cook: 30 mins



  • 400g chicken thigh fillets, thinly sliced
  • Sliced chilli, to garnish



  • 8 cloves garlic, chopped
  • 2 long red chillies, chopped
  • Juice of 6 limes
  • 80ml olive oil
  • 85ml fish sauce
  • 60g caster sugar

Nuoc Cham Dressing

  • 6 cloves garlic, chopped
  • 6 small red chillies, deseeded 200ml lime juice
  • 200ml fish sauce
  • 200ml rice wine vinegar
  • 280g caster sugar

Rice Paper Roll Filling

  • 200g vermicelli noodles
  • 12 rice paper wrappers
  • 2 carrots, cut into julienne
  • 1 cup shredded wombok (Chinese cabbage)
  • ½ bunch coriander leaves
  • ½ bunch mint leaves
  • ½ bunch Vietnamese mint leaves
  • ½ bunch Thai basil leaves



  1. To make marinade, process garlic and chillies until finely chopped. Add remaining ingredients. Process until well combined and sugar has dissolved. Transfer to a bowl. Add chicken. Set aside to marinade for at least 15 minutes.
  2. Drain chicken.
  3. Heat a lightly oiled wok over high heat. Cook chicken in small batches until caramelised and cooked through. Set aside to cool.
  4. To make Nuoc Cham, process garlic and chillies until finely chopped. Add remaining ingredients. Process until well combined.
  5. To prepare filling, cook vermicelli noodles in boiling water for 1 minute or until tender. Drain and transfer to a bowl of iced water. Drain.
  6. To assemble rice paper rolls, dip a rice paper wrapper in lukewarm water for about 20 seconds or until soft. Lay it on a clean work surface and arrange chicken, noodles, vegetables and herbs down the centre. Fold base of wrapper over filling, and fold in sides. Roll to enclose.
  7. Place on a tray. Repeat with remaining wrappers and fillings (to prevent sticking, keep the rolls slightly apart on the tray).
  8. Serve rolls with Nuoc Cham and sliced chilli.



  • You could use any combination of fresh Asian herbs in these rolls.
  • Try substituting chicken with pork or prawns for a change.
  • You can make these rolls ahead of time, but be sure to store them in a single layer to prevent them sticking together. Keep them refrigerated and covered with a damp tea towel.