Vietnamese veg parcels

Vietnamese veg parcels

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
180
protein
15g
carbs
28g
fat
2g
saturates
0.4g
fibre
2g
sugar
5g
salt
3.3g

Ingredients

  • 2 x 50g pack rice flour pancakes
  • 50g thin rice noodles
  • 1 cooked skinless chicken breast, shredded
  • 1 carrot, finely sliced
  • ½ cucumber, finely shredded
  • 1 red pepper, deseeded and finely sliced
  • Baby Gem lettuce, coriander and mint leaves, to serve

For the dipping sauce

  • 4 tbsp Thai fish sauce
  • 2 tbsp rice wine vinegar
  • squeeze lime
  • 1 red chilli, deseeded and finely sliced

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, February 2006

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5

Makes a great healthy starter and TV snack!

Questions

Tips