Vietnamese veg parcels

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Emma Lewis

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Recipe by Emma Lewis

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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.

Per serving

180 kcalories, protein 15g, carbohydrate 28g, fat 2 g, saturated fat 0.4g, fibre 2g, salt 3.3 g

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• asparagus

  02 January 2008

  asparagus rated and commented on this recipe

  

  Makes a great healthy starter and TV snack!

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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
• 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

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Difficulty and servings

Serves 4

Easily doubled

Preperation and cooking times

Prep 15 mins

Low-fat

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

Per serving

180 kcalories, protein 15g, carbohydrate 28g, fat 2 g, saturated fat 0.4g, fibre 2g, salt 3.3 g

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