Vietnamese veg parcels

Name: Vietnamese veg parcels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 100g Rice Flour Pancakes; 50g Rice Noodles; 1 Chicken Breast; 1 sliced Carrots; 1 sliced Cucumber; 1 sliced Red Pepper; To serve Lettuce; To serve Coriander; To serve Mint; 4 tablespoons Fish Sauce; 2 tablespoons Rice Vinegar; Juice of 1/2 Lime; 1 sliced Red Chilli

Pure Veg📍Vietnamese🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Vegetarian

Ingredients for Vietnamese veg parcels

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Rice Flour Pancakes

100g

Rice Noodles

50g

Chicken Breast

Carrots

1 sliced

Cucumber

1 sliced

Red Pepper

1 sliced

Lettuce

To serve

Coriander

To serve

Mint

To serve

Fish Sauce

4 tablespoons

Rice Vinegar

2 tablespoons

Lime

Juice of 1/2

Red Chilli

1 sliced

step 1

Step-by-Step Instructions

step 1

Soak the rice fl our pancakes according to pack instructions or in boiling water for 30 secs. Remove and cool on kitchen paper. Soak the rice noodles according to pack instructions, then drain and cut them into 2cm strips.

step 2

Lay a rice pancake on a board and arrange some rice noodles, chicken, vegetables and herb leaves about a third of the way up, leaving a 1cm edge at the side. Fold the sides over the vegetables and then roll up lengthways to make a cigar. Store in the fridge, covered with moist kitchen paper for up to 1 day.

step 3

Mix together the ingredients for the dipping sauce and put into a bowl. To serve, arrange the rolls on a plate along with the leaves and herbs. To eat, wrap each roll in a piece of lettuce with a herb sprig and dunk into the sauce.