Vietnamese Vegetable Parcels

4.25 (4)
⏱ 15 mins 🍽 Serves 4 🌶 vietnamese ✅ Easy 🏷 Side dish

These fresh Vietnamese parcels offer a light and healthy alternative. Rice flour pancakes are filled with shredded chicken, thin rice noodles, and crisp vegetables like carrot, cucumber and red pepper. They are rolled into neat parcels and served with lettuce leaves, fresh coriander and mint. A quick dipping sauce made with Thai fish sauce, rice wine vinegar, lime and chilli completes the dish. Perfect for a buffet, lunch or starter, this recipe serves four.

Vietnamese Vegetable Parcels

Ingredients

  • 2 x 50g pack rice flour pancakes
  • 50g thin rice noodles
  • 1 cooked skinless chicken breast shredded
  • 1 carrot finely sliced
  • 1/2 cucumber finely shredded
  • 1 red pepper deseeded and finely sliced
  • Baby Gem lettuce coriander and mint leaves, to serve
  • 4 tbsp Thai fish sauce
  • 2 tbsp rice wine vinegar
  • squeeze lime
  • 1 red chilli deseeded and finely sliced

Method

  1. Follow the pack instructions to soak the rice flour pancakes, or submerge them in boiling water for 30 secs. Transfer them to kitchen paper to cool. Prepare the rice noodles as directed on the pack, then drain and cut into 2cm lengths.
  2. Place one rice pancake on a flat surface. Position a portion of the rice noodles, shredded chicken, prepared vegetables and herb leaves about one third of the way up, keeping a 1cm border at the sides. Fold the sides inward over the filling, then roll it up tightly lengthways to form a cigar shape. Keep them refrigerated under damp kitchen paper for up to 1 day.
  3. Combine all the dipping sauce ingredients in a bowl. For serving, place the rolls on a platter with the lettuce and fresh herbs. To eat, wrap each roll in a lettuce leaf with a sprig of herbs before dipping into the sauce.

Nutrition (per serving)

Calories180 kcal
Fat2 g
Carbs28 g
Sugars5 g
Fibre2 g
Protein15 g
Sodium1320 mg
Salt3 g

Recipe details

Skill levelEasy
CategorySide dish
Cuisinevietnamese