Vietnamese veg parcels

Method6 steps · about 15 min

1. 1

   Step 1: Soften the rice flour wrappers according to their package; the source gives 30 seconds in boiling water as its alternative. Cool them on kitchen paper.

   Uses 100 g rice flour pancakes or wrappers (two 50 g packs)

2. 2

   Step 2: Prepare the thin rice noodles (50 g) according to their package, drain and cut into roughly 2 cm lengths.

   Uses 50 g thin rice noodles

3. 3

   Step 3: Place some noodles, the cooked shredded chicken (1), sliced carrot (1), cucumber (½), red pepper (1) and herb leaves across each wrapper, leaving a 1 cm side margin. Fold the sides in and roll lengthways. Repeat using the filling and wrappers; reserve some herbs for serving.

   Uses Softened and cooled rice flour wrappers · Prepared drained rice noodles · 1 cooked skinless chicken breast, shredded · 1 carrot, finely sliced · ½ cucumber, finely shredded · 1 red pepper, deseeded and finely sliced · coriander leaves, as needed for filling and serving · mint leaves, as needed for filling and serving

4. 4

   Step 4: Serve fresh, or optionally refrigerate covered with moist kitchen paper for up to one day. This storage is optional.

   Uses Completed chicken-and-vegetable rolls

5. 5

   Step 5: Mix the fish sauce, rice vinegar, half-lime juice and sliced chilli to make the dipping sauce. Arrange the finished rolls and set the sauce beside them.

   Uses Completed rolls · 4 tbsp Thai fish sauce · 2 tbsp rice wine vinegar · Juice of ½ lime, for the dipping sauce · 1 red chilli, deseeded and finely sliced

6. 6

   Step 6: Wrap each finished roll in a lettuce leaf with some of the reserved herbs and dip into the prepared sauce to eat.

   Uses Completed rolls and their prepared dipping sauce · Lettuce leaves, as needed to serve · coriander leaves, as needed for filling and serving · mint leaves, as needed for filling and serving