Thai parcels with crunchy salad

Serves:

Ingredients

• 2 teaspoons oil
• 1 carrot, cut into thin strips
• 1 cup cooked chicken, sliced
• 1 tablespoon MAGGI Fish Sauce
• 1 teaspoon sugar
• 2 cups rice or vermicelli noddles, soaked and drained 2 teaspoons MAGGI Sweet Chilli Sauce
• 1/2 cup coriander, chopped
• 1/2 cup mint, chopped
• 1 lime, grated
• 375 grams rice paper wrappers
• 125 grams snow peas, cut into strips lengthways
• 1 cup red cabbage, finely shredded
• 1 cup bean sprouts
• 2 tablespoons MAGGI Fish Sauce
• 4 tablespoons MAGGI Sweet Chilli Sauce
• 2 tablespoons water
• 2 tablespoons lime juice

Method

Heat oil in pan, add carrot, chicken, MAGGI Fish Sauce and sugar, stir 3 minutes, cool.

Combine with vermicelli, MAGGI Sweet Chilli Sauce, coriander, mint and lime rind. Soak rice paper in hot water until soft, stand for 2 minutes, drain.

Spoon filling into rice paper, roll into parcels.

Cover snow peas with boiling water, stand for 2 minutes, drain.

Combine snow peas with bean sprouts for serving.

Combine all ingredients for sauce and drizzle 2 tbsp over salad.

Place remaining sauce in a dish and serve with parcels as a dipping sauce.

Serving Suggestions

Note