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
  

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.