Thai chicken rice noodle rolls

Prep 25 min
Total 25 min
Serves 4



2 tbsp
2 cups
kale and chicken, (from chicken and kale saute on rice recipe)
rounds rice paper
large leaves bibb or butter lettuce
1/2 cup
chopped cilantro
1/2 cup
sriracha, optional


  • COVER vermicelli noodles with boiling water in a large bowl. Let stand until tender, 5 to 7 min. Drain and rinse with cold water. Squeeze excess water from noodles.
  • STIR lime juice into chicken-kale mixture  (from yesterday’s chicken and kale saute on rice) until coated.
  • LAY a damp kitchen towel on counter. Fill a pie plate with warm water and place beside towel. Line up ingredients.
  • DIP 1 rice paper round into water and soak until pliable, about 30 sec. Lay softened round on towel. Place a lettuce leaf just below the centre. Top with 1/4 cup chicken mixture, then 1/4 cup vermicelli and 1 tbsp each cilantro and basil. Drizzle with sriracha.
  • LIFT rice paper edge closest to you up and over filling, then roll toward the centre. Fold in sides, then continue rolling to form a log. Set seam-side down on a platter. Repeat with remaining ingredients. Serve with more sriracha, if desired.



Calories 386, Protein 20 g, Carbohydrates 53 g, Fat 10 g, Fibre 3 g, Sodium 494 mg. Excellent source of vitamin A

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