Vietnamese veg parcels

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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

Instructions

1- step 1 Soak the rice fl our pancakes according to pack instructions or in boiling water for 30 secs.

2- Remove and cool on kitchen paper.

3- Soak the rice noodles according to pack instructions, then drain and cut them into 2cm strips.

4- step 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.

5- Fold the sides over the vegetables and then roll up lengthways to make a cigar.

6- Store in the fridge, covered with moist kitchen paper for up to 1 day.

7- step 3 Mix together the ingredients for the dipping sauce and put into a bowl.

8- To serve, arrange the rolls on a plate along with the leaves and herbs.

9- To eat, wrap each roll in a piece of lettuce with a herb sprig and dunk into the sauce.