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Thai Larb Soft Rolls

Here's how you make Thai Larb Soft Rolls
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  • Servings: 6
  • Prep: 15m
  • Cook: 15m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1 teaspoon peanut oil
  • 8 ounces ground chicken
  • 1/2 small onion, chopped
  • 1 to 2 minced fresh red Thai chillies
  • 1 teaspoon Splenda (brown sugar blend)
  • 1/2 whole lime (fresh lime juice and zest)
  • 2 teaspoons fish sauce
  • 1 teaspoon toasted rice powder
  • 2 1/2 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 chili sauce (sweet Thai chili sauce (Mae Ploy) or Thai chili and ginger sauce (Thai Kitchen)
  • 1 teaspoon sriracha sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon Splenda (brown sugar blend)
  • 1 tablespoon fresh lime juice
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

Don't forget the following tips and 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.

We hope you enjoy this recipe!

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