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
Ingredients
- Thai Larb Rolls
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1 teaspoon
peanut oil
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8 ounces
ground chicken
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.5
small onion, chopped
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1-2
minced fresh red Thai chillies
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1 teaspoon
brown sugar
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.5
whole lime (fresh lime juice and zest)
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2 teaspoons
fish sauce
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1 teaspoon
toasted rice powder
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2.5 ounces
dry rice vermicelli
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2
green onions, sliced
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2 tablespoons
fresh mint, chopped
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2 tablespoons
Thai holy basil, chopped
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6
large rice paper wrappers (banh trang)
- Spicy Thai Dipping Sauce
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2 tablespoons
sweet Thai chili sauce (Mae Ploy) or Thai chili and ginger sauce
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1 teaspoon
sriracha sauce
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1 tablespoon
fish sauce
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1 tablespoon
brown sugar
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1 tablespoon
fresh lime juice
Directions
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Prepare rolls: Brown and crumble chicken, minced chillies and chopped onions in peanut oil in a nonstick skillet until cooked through; remove from heat.
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Stir in brown sugar, fresh lime juice, fish sauce, and roasted rice powder; allow to cool.
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Cook rice vermicelli in boiling water for 1 minute; drain and run cold water over it to stop cooking.
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Stir together ingredients for dipping sauce and set aside.
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Snip cooked noodles into smaller pieces. place in a mixing bowl with cooked chicken, green onions, Thai basil and mint; stir until mixed.
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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.
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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.
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Serve immediately with dipping sauce.
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