Vietnamese veg parcels

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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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• jessltd

  21 January 2009

  jessltd commented on this recipe

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

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• MM

  29 October 2010

  MM commented on this recipe

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

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• MM

  18 August 2011

  MM commented on this recipe

  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!

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• Mounses2

  04 January 2012

  Mounses2 rated and commented on this recipe

  

  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.

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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

Preparation 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, sugar 5g, salt 3.3 g

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