Vietnamese Rolls


  • ½ cucumber, seeded and shredded
  • 2 green onions, shredded
  • 1/3 cup mint leaves, whole
  • 50g bean sprouts
  • Cooked shredded protein; chicken, tofu, beef, prawn – as per the portion on your plan
  • 1C finely shredded cabbage
  • Dried vermicelli noodles – as per half your carbohydrate portion on your plan
  • Rice paper rolls – as per half your carbohydrate portion on your plan
  • 2T hoisin sauce
  • 2 T Jok ‘n’ Al pepper chilli sauce
  • 1 red chilli, finely chopped


In one bowl mix together the first 6 ingredients. Make the dipping sauce by mixing the hoisin sauce, chilli sauce and chill together. Soak the rice paper rounds in cold water for 3 minutes or until softened (do not soak for too long for they will fall apart). Place vermicelli noodles in a bowl and cover with warm water for 2 minutes, then drain (or follow packet instructions). To assemble, put a generous spoonful of the veggie and protein mixture and noodles on each rice paper and roll up (make sure you roll it up tight and fold in the ends. Serve immediately with dipping sauce. 


Serves 1