Vietnamese Veg Parcels

Name: Vietnamese Veg Parcels
Total time: 33 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 100g Rice Flour Pancakes; 50g Rice Noodles; 1 Chicken Breast; 1 sliced Carrots; 1 sliced Cucumber; 1 sliced Red Pepper; To serve Lettuce; To serve Coriander; To serve Mint; 4 tablespoons Fish Sauce; 2 tablespoons Rice Vinegar; Juice of 1/2 Lime; 1 sliced Red Chilli

These fresh Vietnamese-style rolls are packed with tender chicken, delicate rice noodles, and crisp vegetables like carrot, cucumber, and red pepper. Wrapped in thin rice flour pancakes, they're light and satisfying. A tangy dipping sauce, bright with lime and a kick of chili, ties everything together. You can assemble these up to a day ahead and keep them chilled, ready for a quick meal or appetizer.

RBy Recipes.zone33 minMain course

Cook mode

vegetarian

Method

3 steps · 33 min total

01
Prepare Wrappers and Noodles
Start by soaking the rice flour pancakes. You can follow the package directions or just submerge them in boiling water for about 30 seconds until pliable. Gently remove them and let them cool on kitchen paper. Next, prepare the rice noodles according to their package instructions, then drain them well and snip them into roughly 2cm strips.
02
Assemble the Rolls

3 steps · 33 min total

Prepare Wrappers and Noodles

Assemble the Rolls

Make Dipping Sauce and Serve

Nutrition per serving

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