Thai Larb Soft Rolls
July 06, 2013
"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!"
- SPICY THAI DIPPING SAUCE
- 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
Brown and crumble chicken, minced chillies and chopped onions in peanut oil in a nonstick skillet until cooked through; remove from heat.
Stir in Splenda brown, 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 5 other rice papers.
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.