Thai Larb Soft Rolls

Name: Thai Larb Soft Rolls
Ingredients: Thai Larb Rolls; 1 teaspoon peanut oil; 8 ounces ground chicken; .5 small onion, chopped; 1-2 minced fresh red Thai chillies; 1 teaspoon brown sugar; .5 whole lime (fresh lime juice and zest); 2 teaspoons fish sauce; 1 teaspoon toasted rice powder; 2.5 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 sweet Thai chili sauce (Mae Ploy) or Thai chili and ginger sauce; 1 teaspoon sriracha sauce; 1 tablespoon fish sauce; 1 tablespoon brown sugar; 1 tablespoon fresh lime juice

20 ingredients

8 steps

Ingredients

Thai Larb Rolls
1 teaspoon peanut oil
8 ounces ground chicken
.5 small onion, chopped
1-2 minced fresh red Thai chillies
1 teaspoon brown sugar
.5 whole lime (fresh lime juice and zest)
2 teaspoons fish sauce
1 teaspoon toasted rice powder
2.5 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 sweet Thai chili sauce (Mae Ploy) or Thai chili and ginger sauce
1 teaspoon sriracha sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
1 tablespoon fresh lime juice

Directions

1

Prepare rolls: Brown and crumble chicken, minced chillies and chopped onions in peanut oil in a nonstick skillet until cooked through; remove from heat.
2

Stir in brown sugar, fresh lime juice, fish sauce, and roasted rice powder; allow to cool.
3

Cook rice vermicelli in boiling water for 1 minute; drain and run cold water over it to stop cooking.
4

Stir together ingredients for dipping sauce and set aside.
5

Snip cooked noodles into smaller pieces. place in a mixing bowl with cooked chicken, green onions, Thai basil and mint; stir until mixed.
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.
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; repeat with the remaining 5 wrappers.
8

Serve immediately with dipping sauce.