Thai Larb Soft Rolls

6
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"Delicious soft rice paper rolls filled with spicy chicken, rice noodles, and a deliciously spicy chili dipping sauce. If you love this half as much as Bill and I do, you'll be eating them every day!"

Original recipe yields 6 servings
OK
  • SPICY THAI DIPPING SAUCE

Nutritional

  • Serving Size: 1 (225.4 g)
  • Calories 328.7
  • Total Fat - 14.3 g
  • Saturated Fat - 4.9 g
  • Cholesterol - 59.7 mg
  • Sodium - 568.1 mg
  • Total Carbohydrate - 39.6 g
  • Dietary Fiber - 1.7 g
  • Sugars - 7.1 g
  • Protein - 10.6 g
  • Calcium - 51.6 mg
  • Iron - 2.1 mg
  • Vitamin C - 15.7 mg
  • Thiamin - 0.2 mg

Step 1

Brown and crumble chicken, minced chillies and chopped onions in peanut oil in a nonstick skillet until cooked through; remove from heat.

Step 2

Stir in Splenda brown, fresh lime juice, fish sauce, and roasted rice powder; allow to cool.

Step 3

Cook rice vermicelli in boiling water for 1 minute; drain and run cold water over it to stop cooking.

Step 4

Stir together ingredients for dipping sauce and set aside.

Step 5

Snip cooked noodles into smaller pieces. place in a mixing bowl with cooked chicken, green onions, thai basil and mint; stir until mixed.

Step 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.

Step 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.

Step 8

Repeat with 5 other rice papers.

Step 9

Serve immediately with dipping sauce (soft rolls do not hold well).

Tips & Variations


  • If you don't have toasted rice powder that you have bought or already made, toast rice in a dry skillet until it is a nice nutty brown; then grind in in a spice grinder or coffee mill and use a sieve to strain out unground bits.

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