Thai chicken rice noodle rolls



25 min


25 min



Thai chicken rice noodle rolls

Photo, Erik Putz.


  • 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


  • 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.


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Nutrition (per serving)

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