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Fresh Summer Rolls

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Summer is here! And so is this ridiculously simple, no stove, oven or microwave required recipe.

Succulent BBQ roasted chicken and fresh, crisp veg with a hint of mildly sweet, fruity nectarine is here in time for our summer style menu.

Handy hints:

#1 DOUBLE THE RECIPE – whether it be for leftovers or to feed a small crowd… you won’t regret it. Do be mindful of when they will be eaten though if there’s going to be leftovers. Overnight is fine, anything other than that, unless frozen, not recommended. You want fresh and crisp, not soft and wilty.

#2 DON’T COOK THE CHICKEN – buy a pre-cooked cryovac BBQ roasted breast or 2. We had so many leftovers from 1 500g breast that we felt the need to use the leftovers for a homemade pizza. Many options, less the cooking utensils, cooking time and washing.

#3 MAKE THEM BIG – but  not larger than life, a small palm full of each ingredient will make a healthy, hearty and super filling roll without it busting at the seams. We opted to make them a little larger because it meant a smaller serving with loads more veg.

#4 KEEP IT SIMPLE – if it’s for a weeknight, we are not ashamed to buy the pre-cut julienne vegetables. Just check the package date to know they’re fresh and where possible, try and pick them up at the green grocer for optimal freshness.

#5 CREATE YOUR OWN MAKE LINE – line ’em up! Prepare the bowl of water for your rice paper, a towel or non-stick board for wrapping and then the ingredients you’re using in the order you’re using them. Once you’re set up and the knives are away, get the kids involved with loading up their own rolls!

The recipe makes 6 largely filled rice paper rolls and serves 3 with the dipping sauce as they are soooo deliciously filling. Double the fresh fillings to make all 12!

Did I mention it’s summer time? Love always xx


1 12 pack rice paper sheets
3 whole iceberg lettuce leaves, roughly shredded into long pieces
1/2 c fresh Coles beetroot slaw (sold in 200g bags)
2 fresh Nectarine, thinly sliced
1 c cooked rice noodle
1/2 lebanese cucumber, thinly sliced
1 450gm Coles BBQ roasted chicken breast (specially marked Gluten Free)
2 leaves fresh mint, shredded
2 tbsp. GF mild chilli sauce
2 tsp. maple syrup
1 tbsp. GF sodium reduced soy sauce


To cook the rice noodle, boil a kettle of water and pour over the rice noodle cake. Cover with foil and set aside while preparing the fresh ingredients.
Prepare all the fresh ingredients (lettuce, beetroot slaw, nectarine, cucumber, mint) and set aside ready to fill the rice paper rolls.
Make the dipping sauce by combining the chilli sauce, maple and soy and briefly stirring together in a small bowl. Place in the fridge.
Use a sharp knife or a fork to shred the chicken into pieces and place on a separate board/plate for filing the rice paper rolls.
Drain the rice noodles, rinse in cold water and drain again well so they are ready for use.
Using a bowl slightly larger than the rice paper, fill to approximately 2-3cm depth with cold water.
Soak the rice paper according to the package and immediately top each one with rice noodles, lettuce, beetroow slaw, mint, cucumber straw, nectarine slices and chicken before rolling up.
Serve immediately with the dipping sauce, or refrigerate for 20 minutes prior to serving for a refreshingly quick and cool dinner.