Vietnamese veg parcels

Vietnamese veg parcels

These Vietnamese veg parcels are light, fresh, and packed with vibrant flavors, perfect for a refreshing meal or appetizer. Wrapped in delicate rice flour pancakes and accompanied by a zesty dipping sauce, they offer a delightful balance of textures and tastes.

Vegetarian

Prep Time

30 min

Servings

4

Vietnamese veg parcels, also known as fresh spring rolls or "gỏi cuốn," are a beloved staple in Vietnamese cuisine, celebrated for their fresh and healthy ingredients wrapped in translucent rice paper. Traditionally served as a light starter or a healthy snack, these rolls showcase the vibrant herbs, crisp vegetables, and tender proteins that define Vietnamese cooking. The use of rice flour pancakes here adds a unique, soft texture contrasting beautifully with crunchy vegetables. The interplay of fresh coriander, mint, and crisp veggies wrapped around tender chicken and slippery rice noodles creates a refreshing bite every time. Paired with a tangy, slightly spicy dipping sauce made with fish sauce, lime juice, and chili, the dish awakens the palate and is perfect for warm weather dining or casual entertaining. For a harmonious meal, serve these veg parcels alongside a crisp Asian salad or a bowl of fragrant pho broth. They also make excellent finger food at parties or a light lunch option, offering vibrant colors and fresh flavors that everyone will appreciate.

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 tablespoon Fish Sauce
  • 2 tablespoon Rice Vinegar
  • Juice of 1/2 Lime
  • 1 sliced Red Chilli

Instructions

Step 1: Begin by gently soaking the delicate rice flour pancakes according to the packet instructions or by briefly immersing them in boiling water for about 30 seconds. Once softened, carefully remove the pancakes and lay them flat on kitchen paper to cool and absorb any excess moisture, ensuring they remain pliable but not soggy. Next, prepare the rice noodles by following the pack instructions to soften them, then drain well. Use a sharp knife to cut the noodles into manageable 2cm strips, perfect for wrapping inside the parcels. Step 2: Place one softened rice pancake flat on a clean board. About a third of the way up from the bottom, start layering the fillings: a small handful of the cut rice noodles, slices of tender chicken breast, thinly sliced carrots, cool cucumber, red pepper, and fresh herb leaves like coriander and mint. Be mindful to leave a 1cm edge along the sides free to make folding easier. Carefully fold the sides of the pancake over the filling to encase it, then roll the pancake lengthways tightly, forming a neat cigar-shaped parcel. Repeat this process with the remaining pancakes and fillings. Store the prepared rolls in the refrigerator, covering them with moist kitchen paper to maintain their freshness, for up to one day. Step 3: Prepare the dipping sauce by combining fish sauce, rice vinegar, fresh lime juice, and sliced red chili in a small bowl, mixing until harmonious and flavorful. To serve, arrange the vibrant rolls on a serving plate accompanied by additional lettuce leaves and sprigs of coriander and mint. For eating, invite guests to wrap each parcel in lettuce along with an extra herb sprig, then dip generously into the zingy sauce. This interactive approach enhances the fresh, layered flavors of the dish and makes for an enjoyable dining experience. Tip: When soaking the pancakes, avoid over-softening to prevent tearing. Handle them gently for neat parcels. Using a sharp knife to slice the noodles and vegetables evenly will create a more balanced texture in each bite. The dipping sauce can be adjusted in spice level by varying the amount of red chili added.

Quick Info

Prep Time
30 min
Total Time
30 min
Servings
4

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