Asian 25 min

Vietnamese veg parcels

Name: Vietnamese veg parcels
Total time: 25 min
Yield: 2 servings
Cuisine: Asian
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

vegetarianhealthy

Ingredientsfor 2

450

Cal

30g

Protein

70g

Carbs

10g

Fat

1100g Rice Flour Pancakes
250g Rice Noodles
31 Chicken Breast
41 sliced Carrots
51 sliced Cucumber
61 sliced Red Pepper
7To serve Lettuce
8To serve Coriander
9To serve Mint
104 tablespoons Fish Sauce
112 tablespoons Rice Vinegar
12Juice of 1/2 Lime
131 sliced Red Chilli

Order ingredients on Instacart

Instructions

1
Soak the rice fl our pancakes according to pack instructions or in boiling water for 30 secs. Remove and cool on kitchen paper. Soak the rice noodles according to pack instructions, then drain and cut them into 2cm strips.
2
Lay a rice pancake on a board and arrange some rice noodles, chicken, vegetables and herb leaves about a third of the way up, leaving a 1cm edge at the side. Fold the sides over the vegetables and then roll up lengthways to make a cigar. Store in the fridge, covered with moist kitchen paper for up to 1 day.
3
Mix together the ingredients for the dipping sauce and put into a bowl. To serve, arrange the rolls on a plate along with the leaves and herbs. To eat, wrap each roll in a piece of lettuce with a herb sprig and dunk into the sauce.