Thai Larb Soft Rolls

By • September 3, 2013 • 0 Comments



Author Notes: Delicious soft rice paper rolls filled with spicy chicken, rice noodles, and a deliciously spicy chili dipping sauce. Like Thai Larb but packaged in an easy to eat container. Palatable Pastime

Makes 6 rolls

Thai Larb Rolls

  • 1 teaspoon peanut oil
  • 8 ounces ground chicken
  • .5 small onion, chopped
  • 1-2 minced fresh red Thai chillies
  • 1 teaspoon brown sugar
  • .5 whole lime (fresh lime juice and zest)
  • 2 teaspoons fish sauce
  • 1 teaspoon toasted rice powder
  • 2.5 ounces dry rice vermicelli
  • 2 green onions, sliced
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons Thai holy basil, chopped
  • 6 large rice paper wrappers (banh trang)

Spicy Thai Dipping Sauce

  • 2 tablespoons sweet Thai chili sauce (Mae Ploy) or Thai chili and ginger sauce
  • 1 teaspoon sriracha sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon fresh lime juice
  1. Prepare rolls: Brown and crumble chicken, minced chillies and chopped onions in peanut oil in a nonstick skillet until cooked through; remove from heat.
  2. Stir in brown sugar, fresh lime juice, fish sauce, and roasted rice powder; allow to cool.
  3. Cook rice vermicelli in boiling water for 1 minute; drain and run cold water over it to stop cooking.
  4. Stir together ingredients for dipping sauce and set aside.
  5. Snip cooked noodles into smaller pieces. place in a mixing bowl with cooked chicken, green onions, Thai basil and mint; stir until mixed.
  6. Fill a large bowl with warm water. Take rice papers one at a time and submerge in water until it softens, about 15 seconds or so.
  7. Remove rice paper from water and swat each side against dry paper toweling, then place on a flat surface. Place 1/2 cup meat/vermicelli mixture in the center of rice paper, fold sides over, then fold bottom end over and roll up; repeat with the remaining 5 wrappers.
  8. Serve immediately with dipping sauce.
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