Vietnamese veg parcels

Vegetarian · Vietnamese classic.

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

Method

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

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