This is a very quick version of the healthy Vietnamese dish, you can also add cooked chicken, beef, pork, lamb, tuna or salmon for a complete meal.


  • 150g of premade coleslaw mix (I like the one with purple cabbage)

  • 75 g bean shoots- washed

  • ¼ bunch fresh coriander – washed and roughly chopped

  • 1 spring onion

  • 40g toasted peanuts- chopped

  • Packet of rice paper sheets

  • Dipping Sauce

  • 1 tbs fish sauce

  • 1 tbs lemon juice

  • 1 tbs water

  • 1 tsp sugar

  • 1 small red chilli – sliced


  • 1.

    Combine sauce ingredients in a small bowl and set aside.

  • 2.

    Combine roll ingredients in a large bowl.

  • 3.

    Place a rice paper sheet on a plate and brush with a brush dipped in boiling water on both sides. Don’t make too wet.

  • 4.

    Add a third of a cup of vegetable mix to the edge of the sheet and roll tightly tucking the ends in after the first roll.

  • 5.

    Put on a plate and cover with a damp teatowel.

  • 6.

    Serve with dipping

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 288kj
  • Fat Total 10g
  • Saturated Fat 1g
  • Protein 16g
  • Carbohydrate 37g
  • Sugar 8g
  • Sodium 748mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe from the Experts at Weigh it Up Australia, Julie White, Healthy Food Innovator and Barbara Macciolli, Allergy Friendly Cooking Expert

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