A vegetarian dish from the Vietnamese kitchen.

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. Soak 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.
2. 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 vegetables and then roll up lengthways to make a cigar. Store in the fridge, covered with moist kitchen paper for up to 1 day.
3. Mix 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.

Source

This recipe is adapted from TheMealDB (id 53241), a free community-curated recipe API. Original listing: themealdb.com.

A walkthrough video is available at https://www.youtube.com/watch?v=k3ciVdNBuK0.

Original source noted by the contributor: https://www.bbcgoodfood.com/recipes/vietnamese-veg-parcels.