Vietnamese veg parcels

Ingredients

1. 100g Rice Flour Pancakes
2. 50g Rice Noodles
3. 1 Chicken Breast
4. 1 sliced Carrots
5. 1 sliced Cucumber
6. 1 sliced Red Pepper
7. To serve Lettuce
8. To serve Coriander
9. To serve Mint
10. 4 tablespoons Fish Sauce
11. 2 tablespoons Rice Vinegar
12. Juice of 1/2 Lime
13. 1 sliced Red Chilli

How to prepare

step 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. 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. 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. step 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.