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