Vietnamese Vegetable Parcels
Fresh and light Vietnamese summer rolls filled with rice noodles, chicken, crisp vegetables and fragrant herbs. Served with a zesty fish sauce dipping sauce, they make a perfect healthy snack or starter.
Ingredients
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Chicken Breastβ 200 g 6β pcs
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Rice Flour Pancakesβ 100 g π§ 166.7 ml π₯ 11ΒΌ tbsp
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Rice Noodlesβ 50 g π§ 45.5 ml π₯ 3β tbsp
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Red Pepperβ 150 g π« 1 pcs
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Cucumberβ 300 g 1 pcs
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Carrotsβ 80 g π₯ 1 pcs
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Fish Sauceβ 62.1 g π§ 59.2 ml π₯ 4 tbsp
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Limeβ 60 g π 0.857 pcs
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Red Chilliβ 45 g πΆοΈ 1 pcs
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Lettuceβ 100 g β pcs
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Rice Vinegarβ 29.9 g π§ 29.6 ml π₯ 2 tbsp
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Mintβ 5 g 5 pcs
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Corianderβ 2 g β pcs
Total nutrition
1126 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Soak the rice flour pancakes according to pack instructions, or in boiling water for 30 seconds. Remove and leave to cool on kitchen paper. Soak the rice noodles according to pack instructions, then drain and cut into 2 cm strips.
- Lay a rice pancake flat on a board and arrange some rice noodles, sliced chicken breast, vegetables and herb leaves about a third of the way up, leaving a 1 cm border at each side. Fold the sides in over the filling, then roll up lengthways to form a tight cigar shape. Store in the fridge covered with moist kitchen paper for up to 1 day.
- Make the dipping sauce by combining 60 ml of fish sauce, 30 ml of rice vinegar, the juice of half a lime and 1 sliced red chilli in a small bowl and stirring well. To serve, arrange the rolls on a plate with lettuce leaves and fresh herbs. To eat, wrap each roll in a lettuce leaf with a sprig of mint or coriander and dip into the sauce.
Source:
TheMealDB
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