Vietnamese veg parcels — soft rice pancakes rolled around noodles, chicken, crunchy vegetables and herbs, wrapped in lettuce and dunked in a zingy fish sauce dip. Fresh and fun to share.
- 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
Video
Preparation
- Soak the rice flour pancakes according to the pack instructions, or in boiling water for 30 seconds, then remove and cool on kitchen paper. Soak the rice noodles according to the pack instructions, then drain and cut into 2cm strips.
- 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 filling, then roll up lengthways into a cigar shape. Store in the fridge, covered with moist kitchen paper, for up to 1 day.
- Mix together the dipping sauce ingredients and put into a bowl. To serve, arrange the rolls on a plate with the leaves and herbs. To eat, wrap each roll in a piece of lettuce with a herb sprig and dunk into the sauce.
