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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 light, refreshing, and packed with flavor, making them a delightful gluten-free meal option.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 rolls
Course: Appetizers
Cuisine: Asian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 350 g boneless chicken thighs finely sliced for a juicy, flavorful base
  • 1.5 tbsp fish sauce adds depth of flavor; substitute soy sauce if desired
  • 2 tbsp brown sugar brings sweetness and helps with caramelization
  • 1 tbsp fresh lemongrass finely grated; essential for authentic flavor
  • 1 tbsp lime juice provides acidity; can substitute with rice vinegar
  • 1 clove garlic finely grated; enhances the overall flavor
  • 1 tbsp canola oil for cooking the chicken
For the Rolls
  • 10 sheets rice paper sheets around 22cm in diameter
  • 70 g vermicelli noodles adds bulk and texture; substitute with other thin noodles
  • 1 cup green cabbage finely sliced for crunch
  • 1 cup red cabbage finely sliced to enhance color
  • 1 whole carrot peeled and finely julienned
  • 1/4 cup cilantro/coriander leaves for freshness
  • 3/4 cup mint leaves essential for adding lightness
For the Peanut Dipping Sauce
  • 1.5 tbsp natural peanut butter creates a creamy base
  • 2 tbsp hoisin sauce provides sweetness and richness
  • 1 tbsp white vinegar for acidity; lime juice can substitute
  • 1/4 to 1/3 cup milk to thin the sauce to desired consistency
  • 1 small clove garlic finely grated for extra flavor
  • 2 tsp brown sugar for sweetness; adjust to taste
  • 1/8 tsp cooking salt/kosher salt for seasoning
  • 1/2 tsp chili paste optional for heat

Equipment

  • bowl
  • non-stick skillet
  • Shallow dish

Method
 

Step-by-Step Instructions
  1. In a bowl, mix fish sauce, brown sugar, lemongrass, lime juice, and garlic. Coat the chicken in the marinade and let it marinate for at least 15 minutes.
  2. Combine peanut butter, hoisin sauce, white vinegar, and garlic in a bowl. Gradually add milk while stirring until desired consistency is reached. Adjust sweetness with brown sugar.
  3. Bring a pot of water to a boil, then remove from heat. Soak vermicelli noodles in hot water for 2 minutes. Drain and rinse under cold water.
  4. Heat canola oil in a skillet over medium-high heat. Cook marinated chicken in batches for about 3 minutes until golden and caramelized. Cool on a plate.
  5. Fill a shallow dish with warm water. Dip a rice paper sheet into the water for 10-15 seconds until pliable. Remove and let excess water drip off.
  6. Place soaked rice paper on a clean surface. Layer cilantro, carrot, chicken, noodles, green and red cabbage in the center.
  7. Fold the bottom of the rice paper over the filling, then fold in the sides and roll tightly. Repeat with remaining ingredients.
  8. Arrange rolls on a platter and serve with peanut dipping sauce.

Nutrition

Serving: 1rollCalories: 180kcalCarbohydrates: 22gProtein: 15gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 320mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 150IUVitamin C: 30mgCalcium: 4mgIron: 6mg

Notes

Enjoy fresh; leftovers best consumed within 2 hours. Serve cold or at room temperature.

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