Vietnamese veg parcels

Vietnamese veg parcels

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(3 ratings)

Prep: 15 mins

Easy

Serves 4
Fancy something a bit different? Try these healthy vegetable parcels, based on Vietnamese rolls

Nutrition and extra info

Nutrition: per serving

  • kcal180
  • fat2g
  • saturates0.4g
  • carbs28g
  • sugars5g
  • fibre2g
  • protein15g
  • salt3.3g
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Ingredients

  • 2 x 50g pack rice flour pancakes
  • 50g thin rice noodles
  • 1 cooked skinless chicken breast, shredded
  • 1 carrot, finely sliced

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • ½ cucumber, finely shredded
  • 1 red pepper, deseeded and finely sliced

    Pepper

    pepp-ah

    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • Baby Gem lettuce, coriander and mint leaves, to serve

    Lettuce

    lett-iss

    Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…

For the dipping sauce

  • 4 tbsp Thai fish sauce
  • 2 tbsp rice wine vinegar
  • squeeze lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 red chilli, deseeded and finely sliced

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

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.

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Comments (6)

swiftsmith's picture

Love these and have made them again and again. Usually do as a starter without the chicken - just pure vegetables, and they're great. I sometimes use green tea noodles from an asian supermarket inside which work well and look good too. The rice pancakes are so fun to use, kids would love to help with this!

mounses2's picture
5

These were lovely. I didnt really use this recipe but just wanted to let people know that the dish itself is worth having, and surprisingly filling (perhaps because my noodles were the thicker rice noodles). I made a veg stirfry to go with it but we ended up not having that and just having four parcels each. We used Sweet Chilli Sauce and Soya Sauce as our dipping sauces and instead of chicken, I dry fried some prawns in the wok. Then I put a big bowl of hot water, all the chopped veg/salad and prawns in seperate bowls on the table as if making fajitas so that you could just make and eat as you wanted.

majamcgill's picture

In case anyone else was trying to find rice flour pancakes like me, I have the answer. It's usually called rice paper and can be bought in your local Asian shop. Hope that helps someone!

majamcgill's picture

Iit looks so good but I have no idea where to get the rice flour pancakes from! Anyone know where to get them?

jessltd's picture

A great healthy snack, i added a bit of pineapple for some sweetness.

amandakim's picture
4

Makes a great healthy starter and TV snack!

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