Crispy Veg Parcels with Chilli and Lime Dipping Sauce
By OcadoLife
Published on 20 May 2025
Inspired by Southeast Asian street food, TV chef, author and School of Wok founder Jeremy Pang created these Crispy Veg Parcels with Chilli and Lime Dipping Sauce: “Street food across the region is influenced by neighbouring countries and you can find this type of spring roll-style snack in parts of China and Taiwan too.” The parcels can be made ahead and kept chilled in an airtight container for 1-2 days, before frying to order! For a meaty dumpling, add 100g minced meat or seafood to the chopped filling mixture along with 1 tsp soy sauce to season.
Time and servings
50 minsTotal time
6Servings
30 minsPrep time
20 minsCooking time
Ingredients
- 1 nest rice vermicelli noodles
- 1 pak choi, roughly chopped
- 3 leaves Chinese leaf, roughly chopped
- 1 (80g) bag watercress
- 3 garlic cloves, 2 finely chopped, 1 whole
- 1 salad onion, finely chopped
- 6 shiitake mushrooms, finely chopped
- 2 tbsp panko breadcrumbs
- 1 tsp sea salt
- ¼ tsp white pepper
- 1 tsp sesame oil
- 1 (25g) pack Thai basil, leaves picked
- ½ green chilli, roughly chopped
- 1 lime, juiced
- 2 tbsp light soy sauce
- 1 tbsp palm sugar
- 12 rice spring roll wrappers
- 4 tbsp (approx.) vegetable oil, for frying
Method
Step 1
Put the noodles in a heatproof bowl, cover with boiling water and leave to soak for 2 mins.Step 2
Meanwhile, blanch the pak choi, Chinese leaf and watercress in a pan of boiling water for 30 secs. Drain the veg and noodles, refresh under cold water, then drain again. Squeeze dry using a clean tea towel, then finely chop.Step 3
Place the chopped veg and noodles in a bowl with the finely chopped garlic, salad onion, mushrooms and breadcrumbs. Season the filling mixture with the sea salt, white pepper and sesame oil; set aside.Step 4
To make the dipping sauce, combine the Thai basil, green chilli, lime juice, soy sauce, palm sugar and garlic clove in a food processor; blitz until smooth.Step 5
To assemble the parcels, fill a large mixing bowl with cold water and wrap a chopping board with a clean tea towel. One at a time, submerge the spring roll wrappers for 10 secs, then remove to the covered board. Place 1-2 tbsp of the filling mixture into the centre, then fold up the bottom of the wrapper to meet the middle. Fold over each side to make an envelope, then pull the top down to enclose the filling. Leave to dry on the tea towel while you repeat with the remaining wrappers and filling to make 12 parcels.Step 6
Heat 1-2 tbsp vegetable oil in a large frying pan over a medium heat. Add half the parcels and fry for 4-5 mins on each side until golden and crispy; remove. Heat another 1-2 tbsp oil and fry the remaining parcels, as before. Serve with the dipping sauce. Cooked parcels can be frozen for up to 3 months; reheat in an air fryer or hot oven.