Thai parcels with crunchy salad

Thai parcels with crunchy salad




  • 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



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


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