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Lemongrass Chicken Rice Paper Rolls

Lemongrass Chicken Rice Paper Rolls That Wow Your Taste Buds

Lemongrass Chicken Rice Paper Rolls are a light and refreshing dish that combines flavorful marinated chicken with crisp veggies in rice paper.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 15 minutes
Total Time 30 minutes
Servings: 4 rolls
Course: Appetizers
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 350 g boneless chicken thighs finely sliced; substitute with chicken breasts if desired
  • 1.5 tbsp fish sauce or soy sauce for non-fish option
  • 2 tbsp brown sugar adjust based on taste
  • 1 tbsp fresh lemongrass finely grated; frozen lemongrass or paste can be used if fresh is unavailable
  • 1 tbsp lime juice can be replaced with rice vinegar or apple cider vinegar
  • 1 clove garlic finely grated
  • 1 tbsp canola oil or any neutral oil for cooking
For the Rolls
  • 10 sheets rice paper around 22cm in diameter
  • 70 g vermicelli noodles can be substituted with other thin noodles
  • 1 cup green cabbage finely sliced
  • 1 cup red cabbage finely sliced
  • 1 piece carrot peeled and finely julienned; cucumbers are a great alternative
  • 1/4 cup cilantro/coriander leaves for a fresh and aromatic touch; Thai basil or mint can be good substitutes
  • 3/4 cup mint leaves essential for adding lightness and fragrance; use Vietnamese mint or omit if desired
For the Peanut Dipping Sauce
  • 1.5 tbsp natural peanut butter or regular peanut butter; adjust texture with milk if needed
  • 2 tbsp hoisin sauce
  • 1 tbsp white vinegar or lime juice as a substitute
  • 1/4 to 1/3 cup milk to thin the sauce to desired consistency; you can also use water or coconut milk
  • 1 clove small garlic finely grated for extra flavor
  • 2 tsp brown sugar adjust according to preference
  • 1/8 tsp cooking salt/kosher salt
  • 1/2 tsp chili paste optional for adding heat

Equipment

  • non-stick skillet
  • Mixing Bowl
  • Large shallow dish

Method
 

Step-by-Step Instructions
  1. Marinate the chicken by mixing fish sauce, brown sugar, lemongrass, lime juice, and garlic in a bowl. Coat the chicken thighs in the marinade and let it sit for at least 15 minutes.
  2. Prepare the peanut sauce by combining peanut butter, hoisin sauce, vinegar, and garlic. Gradually stir in milk to achieve desired consistency, then adjust sweetness to taste.
  3. Soak the vermicelli noodles in boiling water for 2 minutes. Drain and rinse under cold water to cool, set aside.
  4. Heat canola oil in a skillet over medium-high heat. Cook the marinated chicken in batches until golden and caramelized, around 3 minutes per batch. Let it cool.
  5. Soak rice paper sheets in warm water until pliable. Remove and let excess water drip off.
  6. On a clean surface, lay the soaked rice paper. In the center, layer cilantro, chicken, noodles, cabbage, and carrot. Be careful not to overstuff.
  7. Roll the rice paper tightly by folding up the bottom, then the sides and rolling away from you. Repeat with the remaining ingredients.
  8. Serve the rolls on a platter with peanut dipping sauce on the side. Enjoy!

Nutrition

Serving: 1rollCalories: 150kcalCarbohydrates: 15gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 300mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

Best enjoyed fresh; consume any leftovers within 2 hours. Store in an airtight container in the fridge for up to 3 days.

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