Khom Fai Fresh Rolls
This summer treat is not only light and refreshing but fun to make at home and is extremely versatile in what you can fill it with! Served with a sweet vinegar dressing, its sure to please everyone’s palette. You can also use any protein making these not only an option for vegans and vegetarians, but it’s also gluten free!
1 head leaf lettuce
12 oz. sliced chicken
2 shredded carrots
1 package vermicelli rice noodles
3 tablespoons chopped cilantro
4 pieces 28cm rice paper
1 tablespoon minced garlic
2 tablespoons soy sauce
1 tablespoon sesame oil
30-minute total time
Boil rice noodles until tender and run under cool water to stop cooking process then set to the side.
Heat up sesame oil and add minced garlic to sauté pan. Sauté sliced chicken to temp and set off to the side.
Wet rice paper completely at room temperature and wait for it to become pliable.
Place 2-3 pieces of leaf lettuce as base and layer small handfuls of shredded carrots, cooked noodles and 3oz. sautéed chicken. Add pinch of cilantro. When rice paper is soft enough, roll over half way, keeping all the ingredients inside the lettuce, next fold both sides in and finish the roll.
Slice into two pieces and serve with dipping sauce.
1 cup rice wine vinegar
6 tablespoons white sugar
1/2 tablespoon Sambal Oelek chili paste
finely chopped cilantro for garnish
crushed peanuts for garnish
Combine vinegar, sugar and Sambal Oelek in a small pan and turn on low to medium heat. Whisk until dissolved. Portion in to dipping sauce cups and garnish with chopped cilantro and crushed peanuts.
Learn more about Khom Fai.