ChefBookDinner · Vietnamese
Vietnamese veg parcels
A fresh and vibrant Vietnamese-inspired dish featuring rice flour pancakes filled with rice noodles, chicken, and crisp vegetables, served with a zesty dipping sauce. Despite the name, this recipe includes chicken for added protein.
Saved from youtube.com ↗
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Serves
- 2
- Level
- Medium
Method
Tap a step to mark your place.
Soak the rice flour 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.
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.
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.
Cook this in ChefBook
Keep it. Plan it. Cook it.
- Save & planKeep it in a cookbook and drop it into your week — free.
- GroceriesEvery ingredient on your list in one tap, scaled to your servings.
- Cook ModeOne big step at a time, with timers and the screen kept awake. Premium.
phone camera
