Vietnamese veg parcels

Name: Vietnamese veg parcels
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 100 g Rice Flour Pancakes; 50 g 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

A classic Vietnamese vegetarian from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as Vietnamese Vegetarian in TheMealDB. Original source: https://www.bbcgoodfood.com/recipes/vietnamese-veg-parcels

Ingredients

100 gRice Flour Pancakes
50 gRice Noodles
1Chicken Breast
1 slicedCarrots
1 slicedCucumber
1 slicedRed Pepper
To serveLettuce
To serveCoriander
To serveMint
4 tablespoonsFish Sauce
2 tablespoonsRice Vinegar
Juice of 1/2Lime
1 slicedRed Chilli

Instructions

01
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.
02
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.
03
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.