Vietnamese · Vegetarian

Vietnamese veg parcels

Name: Vietnamese veg parcels
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

lunchdinnerVegetarianDairy-FreeNut-FreeShellfish-FreeEgg-FreeSoy-FreeSesame-Free

Ingredients

Rice Flour Pancakes3½ oz
Rice Noodles1¾ oz
Chicken Breast1
Carrots1 sliced
Cucumber1 sliced
Red Pepper1 sliced
LettuceTo serve
CorianderTo serve
MintTo serve
Fish Sauce4 tablespoons
Rice Vinegar2 tablespoons
LimeJuice of 1/2
Red Chilli1 sliced

Instructions

1
Soak the rice fl our pancakes according to pack instructions or in boiling water for 30 secs.
2
Remove and cool on kitchen paper.
3
Soak the rice noodles according to pack instructions, then drain and cut them into 2cm strips.
4
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.
5
Fold the sides over the vegetables and then roll up lengthways to make a cigar.
6
Store in the fridge, covered with moist kitchen paper for up to 1 day.
7
Mix together the ingredients for the dipping sauce and put into a bowl.
8
To serve, arrange the rolls on a plate along with the leaves and herbs.
9
To eat, wrap each roll in a piece of lettuce with a herb sprig and dunk into the sauce.