Thai Wraps with Crunchy Salad | Dinner | Best Recipes

Thai Wraps with Crunchy Salad


Serving Size:



  • 2 teaspoons oil
  • 1 carrot, cut into thin strips
  • 1 cup cooked chicken, sliced
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 2 cups rice or vermicelli noodles, soaked and drained
  • 2 teaspoons sweet chili sauce
  • 1/2 cup cilantro, chopped
  • 1/2 cup mint, chopped
  • 1 lime, grated
  • 14 oz rice paper wrappers
  • 4 oz snow peas, cut into strips lengthways
  • 1 cup red cabbage, finely shredded
  • 1 cup bean sprouts
  • 2 tablespoons fish sauce
  • 4 tablespoons sweet chili sauce
  • 2 tablespoons water
  • 2 tablespoons lime juice


Heat oil in pan, add carrot, chicken, fish sauce and sugar, stir 3 minutes, cool.

Combine with vermicelli, sweet chili sauce, cilantro, mint and lime rind. Soak rice paper in hot water until soft, stand for 2 minutes, drain.

Spoon filling into rice paper, roll into parcels.

Cover snow peas with boiling water, stand for 2 minutes, drain.

Combine snow peas with bean sprouts for serving.

Combine all ingredients in sauce and drizzle 2 tablespoons over salad.

Place remaining sauce in a dish and serve with wraps as a dipping sauce.

Article Posted 7 years Ago

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