Thai chicken rice noodle rolls
13
- Prep Time25 mins
- Total Time25 mins
- Makes4 servings
Photo, Erik Putz.
Ingredients
125 g fine rice vermicelli noodles
2 tbsp lime juice
2 cups kale and chicken, (from chicken and kale saute on rice recipe)
8 rounds rice paper
8 large leaves bibb or butter lettuce
1/2 cup chopped cilantro
1/2 cup basil leaves
sriracha, optional
Instructions
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.
Nutrition (per serving)
Calories 386, Protein 20g, Carbohydrates 53g, Fat 10g, Fibre 3g, Sodium 494mg.
Excellent source of vitamin A.