Vietnameseby TheMealDBVietnamese veg parcelsServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+100g Rice Flour Pancakes50g Rice Noodles1 Chicken Breast1 sliced Carrots1 sliced Cucumber1 sliced Red PepperTo serve LettuceTo serve CorianderTo serve Mint4 tablespoons Fish Sauce2 tablespoons Rice VinegarJuice of 1/2 Lime1 sliced Red ChilliStepsStep-by-step0 of 3 done1Soak 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.2Lay 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.3Mix 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.Source: TheMealDB
