Mango salad rice paper roll 0155 600x582

These flavourful spring rolls are a refreshing appetiser for an Asian-inspired meal.


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


Make dipping sauce: Combine sweet chilli sauce and lime juice in a bowl. Set aside.
Arrange all the vegetables and meat in bowls or plates ready to select from.
Fill a shallow dish with warm-hot water. Dip 1 rice paper wrapper into water at a time until softened. Place on paper towel on a plate. Pat dry with a second paper towel.
Place lettuce along 1 edge of rice paper. Top with sprouts, carrot, cucumber, cabbage, chicken, mango and cashews.
Fold in edges and roll up to enclose filling. Cover with a damp tea towel. Repeat with remaining ingredients.
Cut rolls in half. Serve with dipping sauce.

*Adapted and reproduced by Cancer Council Queensland with permission.

About the author
Cancer Council Queensland2

Cancer Council Queensland

We were established in 1961 as the Queensland Cancer Fund, in response to an increasing need for cancer-related services across the state. This year, we are celebrating 54 years of supporting Queenslanders affected by cancer.