Deconstructed Rice Paper Roll Bowl

When a fresh and fabulous meal is needed in a flash, turn to this veggie-packed rice paper roll bowl recipe from Sally Obermeder. It’s sure to impress.


  • 1 small barbecued chicken, skin removed and shredded
  • 100g vermicelli noodles, cooked (about 2 cups)
  • 2 Lebanese (short) cucumbers, sliced into matchsticks
  • 100g (1 cup) snow peas (mangetout), thinly sliced
  • 1 large avocado, thinly sliced
  • 2 carrots, grated
  • 1 red capsicum (pepper), seeded and sliced into matchsticks
  • 4 large leaves butter lettuce, sliced
  • 1 mango, thinly sliced
  • 25g (1/2 cup) basil leaves, sliced
  • 10g (1/2 cup) mint leaves, sliced
  • 1 red chilli, seeded and sliced (optional)
  • 1 cup ready-made kimchi
  • Handful of bean sprouts (optional)


  • 80ml (1/3 cup) sweet chilli sauce
  • 2 tbs rice wine vinegar
  • 1 tbs fish sauce
  • 2 garlic cloves, crushed
  • 1 tbs grated fresh ginger


Step 1.
Put all the dressing ingredients into a small bowl or mixing jug and whisk to combine.

Step 2.
Arrange four serving bowls, dividing all ingredients equally between them and placing each ingredient around the side of the bowl.

Step 3.
Top with the chilli and sprouts (if using) and drizzle with the dressing.


If you’re extra-hungry, use more avocado.

A swap we like to make sometimes is five cooked king prawns (shrimp) per serve from the local fishmonger, instead of chicken.

If you don’t want it spicy, drop the kimchi as well as the red chilli.

Serves 4


Super Green Simple and Lean Cookbook by Sally Obermeder. Extract from 
Super Green Simple and Green by Sally Obermeder & Maha Koraiem.
Available now. See for more recipes.