Vietnamese veg parcels

1. Soak the rice flour pancakes as the pack directs, or in boiling water for 30 seconds, then lift out and cool on kitchen paper. Soak the rice noodles to pack instructions, drain and cut into 2cm strips.
2. Lay a pancake on a board and arrange some noodles, chicken, veg and herb leaves about a third of the way up, leaving a 1cm gap at the side. Fold the sides in over the filling, then roll up lengthways into a cigar. Keep in the fridge under damp kitchen paper for up to a day.
3. Stir the dipping sauce ingredients together and pour into a bowl. To serve, set out the rolls with the leaves and herbs. Wrap each roll in a piece of lettuce with a sprig of herb and dip into the sauce.

Tips from the ZestyPlate Kitchen

• Soak the pancakes only briefly so they turn pliable rather than soggy.
• Pile the fillings near one end with a small border, then roll firmly.
• Tuck the finished rolls under a damp cloth so they don't dry at the edges.
• Slice everything into thin, even strips and the rolls will wrap far more neatly.