Strawberry rice paper rolls 

These rice paper rolls are best enjoyed fresh, and can be made up to four hours ahead; just be sure to wrap them in plastic wrap so they don’t dry out.  And with Victorian Strawberries in good supply during summer,  they are a perfect warm weather favourite for picnics and outdoor dining.   DIY Tip:  Have all ingredients prepared ahead and your friends and family can make their own. 

Makes 16


  • 2 x 250g punnet Victorian Strawberries, washed, hulled and thinly sliced vertically, keep half for rolling
  • 100g dried rice noodles, cooked to packet instructions, chilled
  • 1 cooked chicken breast fillet, cooked and shredded
  • ½ cup each coriander and mint, coarsely chopped
  • 1 Lebanese cucumber, cut into 5cm matchsticks
  • 16 rice paper wrappers
  • 16 oak leaf lettuce leaves, halved
  • 1/4 bunch chives, cut into 5 cm lengths
  • 1/2 bunch Vietnamese mint 

Dipping sauce

  • 1 small garlic clove, chopped finely
  • 1 tablespoon soft brown sugar
  • 1/4 cup fresh lime juice
  • 1 tablespoon fish sauce or to taste
  • 2 small red chillies, thinly sliced


  1. For dipping sauce, stir together the garlic, sugar, lime juice and chillies, taste and adjust and set aside, allowing flavours to mingle. 
  2. Fill a large bowl with warm water. Working with one wrapper at a time, submerge in water to soften (10-30 seconds), then transfer to a clean bench. 
  3. Working quickly, add oak lettuce leaf and some noodles, shredded chicken, herb mix, chives and 3 sliced strawberries. Roll once, fold in ends, then add a row of extra sliced Victorian Strawberries, then roll to form a sealed cylinder. 
  4. Place on a tray lined with baking paper and cover with a damp tea towel. 
  5. When ready to serve, cut some of rolls in half and place on serving platter and serve with dipping sauce and Vietnamese mint.