We’ve made thousands of these…..

If there was a competition for rolling rice paper rolls with your eyes closed I would be the winner!   (I just tried to work out how many of these we have made over the years & I’d say it’s more like tens of thousands).  Our 5-Spice Duck Rice Paper Rolls with Hoisin are served at most of our events. They can be tricky but I’ve ironed out all the little kinks over the years & come up with a fool proof way to make them. Below you’ll find all my tips.


I actually find making these very therapeutic. I set up an assembly line, this is often in the early hours as the sun rises, & start rolling, rolling, rolling. As my boys wake they sleepily gobble down one or two. I might be a bit strange but I love a production line! I find as my mind quietens it allows solutions to problems, creative ideas & lots of other things to pop up. The caterers’ form of meditation you could say.


Anyway….why make rice paper rolls? Firstly they’re nutritious. They’re a great way to combine fresh vegetables & herbs with your choice of protein, e.g. chicken, seafood, beef, duck. Add some healthy fat such as avocado or a homemade satay sauce & you have a beautifully balanced snack that will keep you satisfied. And they’re gluten free. Secondly they’re fun to make & the kids can do it themselves..yay! They’ll enjoy making their own version. Lastly they’re delicious of course 🙂


Below is our recipe for Satay Chicken Rice Paper Rolls, including an easy peasy way to poach chicken. The satay sauce is from a very special cooking school, The Red Bridge Cooking School in Hoi An, that I had the pleasure of attending last year. If you’d like any information on that please feel free to message me, because I could go on & on! But I hear optimal blog length is 300 words & I’m running out of them!!!


Ok so onto the rice paper rolls. We recently taught these at our Delicious & Nutritious cooking classes & it was so much fun. Start by laying out all your ingredients in bowls. Then dampen a tea towel with water (so the rice paper won’t stick). Fill a large bowl with warm water & add 6 rice papers. Leave for a minute until soft. The longer you leave them the more likely they are to fall apart so don’t get distracted 🙂 Place rice paper on the tea towel (you’ll fit 6). Then pat dry with a clean tea towel. Add your sauce in a strip a couple of centimetres up from the bottom of the rice paper. Place your chicken (or other protein) & julienned vegetables on top of the sauce. Then place your herb of choice (mint or coriander are my favourite)  a couple of centimetres from the top with the good side face down. Then roll once starting from the bottom, fold in the sides & continue rolling. I can feel an instagram animation coming!!


These are perfect snacks with summer coming up. You can go simple for easy family snacks or fancy (prawns, mango & mint anyone) for sure-to-impress entertaining.

Please feel free to contact me with any questions….seriously, call the Cut Above hotline anytime. If you’d like to spread the word & share this blog with friends that would be wonderful too 🙂


Satay Chicken Rice Paper Rolls

A delicious & nutritious snack.


Chicken breast
, cooked & shredded
Lebanese Cucumber
Chinese cabbage, or iceberg lettuce
Red capsicum
Rice Paper Rolls (my favourite brand is Rose, has a red rose on the packaging)

Satay Sauce 
½ tsp crushed garlic 
2 tbsp crunchy healthy peanut butter 
2 tbsp light soy sauce 
1 tsp brown sugar 
½ cup coconut milk
1 tsp lime juice


  • Add chicken breast to baking dish. Add shallots, lemon, parsley, kaffir lime leaves or any aromatics you have on hand. Top with water until chicken is covered. Cover with foil & cook 30 minutes at 180C.
  • Julienne cucumber & carrot, slice capsicum thinly & shred lettuce.
  • Wash herbs.

Satay Sauce

  • Place all ingredients (except lime juice) in a saucepan & stir over medium heat for a minute until all ingredients are combined.
  • Remove from heat & add lime juice.
  • Add more coconut milk if you prefer a thinner consistency.

Rice Paper Rolls

  • Soak rice paper 30-60 secs in warm water.
  • Lay on dampened tea towel & pat dry.
  • Add satay sauce, top with shredded chicken, julienned vegetables & herbs.
  • Wrap & roll.

This is where it all began…..

Anzac biscuits were the first recipe I made as a young girl. I still have the cookbook I used…The Margaret Fulton Cookbook.…complete with pages splattered with mixture. I have always been more concerned with the finished product than the tidy up!

My three boys have grown up eating these…crunchy on the outside chewy within and they have become a family favourite. Nowadays I try to throw in some healthy bits such as chia or pumpkin seeds but I must admit they’re not wolfed down quite as quickly as the original.

Anzac biscuits + cookbook cropped small

My mother, Beverley, was Margaret Fulton’s assistant on that famous first cookbook. So for me Anzac biscuits have a special spot. My mother was a wonderful cook & entertainer although I do remember many burnt sausages for us four kids as she prepared for others. I fondly recall the opulent dinner parties she put on. My favourite part was waking up in the morning & gobbling up the left over After Dinner Mints as my parents recovered from the festivities.

I love experimenting with new versions of old faves & this Caramel Anzac Slice is so delicious. The caramel is very addictive…try & stop at one square…I couldn’t.

Anzac slice small

Basically it’s a biscuit base, topped with caramel & then an Anzac crumb. Good quality caramel or Dulce Leche can be a bit expensive particularly when you can’t keep fingers out of the jar! Below you’ll find an alternative that just needs a bit of forward planning but is super easy.

I also love this recipe as all you need is a bowl, wooden spoon & a baking tin. Old fashioned baking, no fancy equipment required. Minimal washing up, yay!

I hope this becomes a family favourite for you too.


PS. I’d love to receive your comments & feedback on our first post. Also, follow us on instagram & Facebook for all the latest recipes & cooking tips.

Caramel Anzac Slice

  • Servings: 20 slices
  • Difficulty: easy
  • Print

A scrumptious slice based on the classic Anzac biscuit with the addition of a delicious caramel centre.


1 cup (150g) self raising flour, sifted
½ cup (40g) dessicated coconut
½ cup (90g) brown sugar
140g unsalted butter, melted

1 cup (75g) shredded coconut
1 cup (90g) rolled oats
1/3 cup (115g) golden syrup
80g unsalted butter, melted

380g tin store bought caramel or Dulce de Leche
(Or 1 tin sweetened condensed milk & make your own, see below)


METHOD Preheat oven to 180ºC. Line 20 x 30cm tin with baking paper.

Place flour, desiccated coconut, sugar and 140g melted butter in a bowl and stir until the mixture resembles coarse breadcrumbs. Using the back of a spoon, press the mixture into the base of baking tin.

Bake for 15-20 minutes or until golden. Allow to cool for 10 minutes.

Place the shredded coconut, oats, golden syrup, and remaining butter in a bowl and mix to combine.

Spread the caramel over the cooled base and then spoon over the oat topping. Bake for a further 15-20 minutes or until golden.

Allow to cool completely before cutting into squares to serve.

Easy Peasy Homemade Caramel

Remove label from tin of condensed milk & place in saucepan. Cover with water & gently simmer for 3-4 hours. Remove from saucepan & allow to cool before opening tin.