Vietnamese Veg Parcels

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.

Lay one softened rice pancake flat on a clean board. Arrange a small amount of rice noodles, chicken, sliced vegetables, and fresh herb leaves about a third of the way up the pancake, leaving a 1cm border on each side. Fold the side edges inward over the filling, then roll the pancake up tightly from the bottom to form a neat cigar shape. If you're making these ahead, store them in the fridge, covered with moist kitchen paper, for up to 1 day.

Whisk together the fish sauce, rice vinegar, lime juice, and sliced red chili for the dipping sauce in a small bowl. To serve, arrange the fresh rolls on a platter alongside crisp lettuce leaves and extra sprigs of coriander and mint. The best way to eat these is to wrap each roll in a piece of lettuce with a fresh herb sprig, then dunk it generously into the dipping sauce.