| | 15-minute Vietnamese-style chicken rolls
15-minute Vietnamese-style chicken rolls
15-minute Vietnamese-style chicken rolls 4.3-5 9
  • Calories: 2937 kj
  • Fat: 32g
  • Carbohydrates: 60g

How to Make:

  1. Place the vinegar, sugar, salt and 1 tablespoon water in a small saucepan over low heat. Cook, stirring, for 2-3 mins or until sugar dissolves. Remove from heat. Place the carrot in a heatproof bowl. Pour over the vinegar mixture.
  2. Meanwhile, use a serrated knife to split each roll lengthways (don’t cut all the way through). Spread cut sides of each roll with mayonnaise and fill with cucumber and lettuce.
  3. Drain carrot from vinegar mixture. Arrange carrot, chicken, coriander and spring onion over lettuce mixture. Top with chilli and soy sauce, if using.
Time for preparing:
5 min.


  • 1/4 cup (60ml) white vinegar
  • 1 teaspoon caster sugar
  • 1/2 teaspoon salt
  • 1 carrot, peeled, cut into matchsticks
  • 4 Coles Bakery Vietnamese Rolls (see notes)
  • 1/3 cup (100g) whole-egg mayonnaise
  • 1 Lebanese cucumber, peeled into ribbons
  • 1/2 x 200g pkt Coles Australian Shredded Iceberg Lettuce
  • 1 Coles RSPCA Approved Hot Roast Chicken, breast meat only, skin removed, shredded
  • 16 coriander sprigs
  • 2 spring onions, cut into matchsticks
  • 1 long red chilli, thinly sliced (optional)
  • Soy sauce, to drizzle (optional)