Lunch

Vietnamese Veg Parcels

Name: Vietnamese Veg Parcels
Prep time: 30 min
Total time: 30 min
Cuisine: Vietnamese
Ingredients: 100g rice flour pancakes; 50g rice noodles; 1 chicken breast; 1 sliced carrot, sliced; 1 sliced cucumber, sliced; 1 sliced red pepper, sliced; lettuce, To serve; coriander, To serve; mint, To serve; 4 tablespoons fish sauce; 2 tablespoons rice vinegar; lime, juiced, juice of 1/2; 1 sliced red chilli, sliced

Fresh Vietnamese-style rice pancake parcels filled with rice noodles, chicken, crisp vegetables and herbs, served with a tangy dipping sauce.

30 min
220 kcal
Vietnamese

Mellowpan tip: Ready in 30 min. A good one for a busy weeknight.

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Ingredients

For 4 servings

Steps

Step 1:
Soak the rice flour pancakes according to the pack instructions, or in boiling water for 30 seconds.
Step 2:
Remove the pancakes and cool them on kitchen paper.
Step 3:
Soak the rice noodles according to the pack instructions.
Step 4:
Drain the noodles and cut them into 2 cm strips.
Step 5:
Lay a rice pancake on a board.
Step 6:
Arrange some rice noodles, chicken, vegetables and herb leaves about one-third of the way up the pancake, leaving a 1 cm edge at the side.
Step 7:
Fold the sides over the vegetables.
Step 8:
Roll up lengthways to make a cigar-shaped parcel.
Step 9:
Store in the fridge, covered with moist kitchen paper, for up to 1 day.
Step 10:
Mix together the ingredients for the dipping sauce and put it into a bowl.
Step 11:
To serve, arrange the rolls on a plate with the lettuce and herbs.
Step 12:
To eat, wrap each roll in a piece of lettuce with a herb sprig and dunk it into the sauce.