Vietnamese veg parcels

Name: Vietnamese veg parcels
Prep time: 25 min
Cook time: 38 min
Total time: 63 min
Yield: 6 servings
Ingredients: 100 g Rice Flour Pancakes; 50 g Rice Noodles; 1 Chicken Breast; 1 sliced Carrots; 1 sliced Cucumber; 1 sliced Red Pepper; 1 To serve Lettuce; 1 To serve Coriander; 1 To serve Mint; 4 tablespoons Fish Sauce; 2 tablespoons Rice Vinegar; 1 Juice of 1/2 Lime; 1 sliced Red Chilli

63 min · Serves 6 · By TheMealDB Import

Vegetarian
High Protein
Vietnamese
Healthy

Vietnamese, Vegetarian

Adapted from bbcgoodfood.com

Ingredients

For 6 servings

100 gRice Flour Pancakes
50 gRice Noodles
1 Chicken Breast
1 slicedCarrots
1 slicedCucumber
1 slicedRed Pepper
1 To serveLettuce
1 To serveCoriander
1 To serveMint
4 tablespoonsFish Sauce
2 tablespoonsRice Vinegar
1 Juice of 1/2Lime
1 slicedRed Chilli

Method

Prep 25 min · Cook 38 min

1Soak 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.
2Lay 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.
3Mix 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.