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Lemongrass Chicken Rice Paper Rolls

Lemongrass Chicken Rice Paper Rolls for a Fresh Feast

This Lemongrass Chicken Rice Paper Rolls recipe celebrates fresh ingredients and flavors, making it a delightful appetizer or light snack.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 15 minutes
Total Time 40 minutes
Servings: 4 rolls
Course: Appetizers
Cuisine: Vietnamese
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Lemongrass-marinated chicken Substitute with chicken breast if desired.
  • 2 tablespoons Fish sauce Can substitute with light or all-purpose soy sauce.
  • 1 tablespoon Brown sugar Reduce for less sweetness.
  • 2 tablespoons Lime juice Can substitute with rice vinegar or apple cider vinegar.
  • 2 cloves Garlic Essential aromatics that enhance the marinade.
  • 1 tablespoon Canola oil Any neutral oil can be used.
For the Rice Paper Rolls
  • 8 sheets Rice paper sheets Available at grocery stores and Asian markets.
  • 4 ounces Dried vermicelli noodles Can be substituted with glass noodles.
  • 1 cup Green and red cabbage Any finely sliced lettuce can be used.
  • 1 medium Carrot Cucumbers can also be a substitute.
  • 1/2 cup Coriander/cilantro and mint leaves Feel free to mix with Thai basil or additional mint.
For the Peanut Dipping Sauce
  • 1/2 cup Peanut butter Natural peanut butter is recommended for flavor and consistency.
  • 2 tablespoons Hoisin sauce Can be omitted if strictly peanut-free.
  • 1 tablespoon White vinegar (or lime juice) For acidity in the sauce.
  • 1/4 cup Milk Can substitute with water or coconut milk.
  • 1 clove Small garlic clove For additional flavor in the sauce.
  • 1 tablespoon Brown sugar (for sauce) Optional to adjust to your taste.
  • 1/2 teaspoon Crushed chili or sambal oelek Optional for added heat in the sauce.

Equipment

  • Mixing bowl
  • pan
  • Heatproof bowl
  • Large shallow dish
  • Cutting Board
  • Seal container

Method
 

Marinating and Cooking
  1. In a mixing bowl, combine the lemongrass-marinated chicken ingredients, coat the chicken well and let it rest for 15 minutes at room temperature.
  2. Heat a pan over medium-high heat, add a drizzle of canola oil, add the marinated chicken and cook for approximately 3-4 minutes until caramelized and cooked through.
Preparing the Dipping Sauce
  1. In a separate bowl, mix together the peanut butter, hoisin sauce, white vinegar (or lime juice), and a small garlic clove, stirring until smooth.
  2. Gradually add milk to reach the desired consistency and set aside.
Preparing the Rolls
  1. Heat water until just below boiling, pour over the dried vermicelli noodles and let soak for about 2 minutes, then drain and cool under cold running water.
  2. Fill a large shallow dish with warm water. Dip a rice paper sheet for about 5-10 seconds until softened, then lay it flat on a clean cutting board.
  3. Place a small amount of noodles, shredded chicken, chopped vegetables, and fresh herbs in the lower center of the softened rice paper, then roll tightly.
  4. Repeat until all ingredients are used, arranging the finished rice paper rolls on a platter.
Serving
  1. Serve the rolls alongside the creamy peanut dipping sauce.
  2. If desired, slice the rolls in half for a beautiful display.

Nutrition

Serving: 1rollCalories: 200kcalCarbohydrates: 30gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 2mgIron: 5mg

Notes

For better caramelization and juiciness, opt for chicken thighs instead of breasts. Store leftover rolls individually in cling film for optimal freshness.

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