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Thai Larb Soft Rolls

Created by Sue on July 6, 2013

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

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).