Thai Larb Soft Rolls Recipe

Name: Thai Larb Soft Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

763

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Thai Larb Rolls, 1 teaspoon peanut oil, 8 ounces ground chicken, .5 small onion, chopped, and more.

Yes, Thai Larb Soft Rolls falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Larb Soft Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions