Lemongrass Chicken Rice Paper Rolls

Name: Lemongrass Chicken Rice Paper Rolls
Cook time: 35 min
Total time: 35 min
Yield: 10 servings
Ingredients: 350g Boneless Chicken Thigh, Very finely sliced (2.5cm/1" wide, 3mm/1/8" thick); 1 1/2 tbsp Fish Sauce, Substitute light or all-purpose soy sauce; 2 tbsp Brown Sugar; 1 tbsp Lemongrass, Finely grated (or paste); 1 tbsp Lime Juice, Substitute rice vinegar or apple cider vinegar; 1 clove of Garlic, Finely grated; 1 tbsp Canola Oil, Or other neutral oil, for cooking; 10 sheets of Round Rice Paper, ~22cm / 8.5"; 70g Dried Vermicelli Noodles, Or other very thin noodles; 1 cup Green Cabbage, Packed, very finely sliced (so it's soft and floppy) - or any lettuce; 1 cup Red Cabbage, Packed, very finely sliced (or any lettuce); 1 Carrots, Peeled and finely julienned (or cucumber); 1/4 cups Coriander / Cilantro Leaves, Roughly chopped (or Thai basil leaves, extra mint leaves); 3/4 cups Mint Leaves, Small leaves (or tear larger ones), regular or Vietnamese mint; 1 1/2 tbsp Natural Peanut Butter, Smooth (substitute regular peanut butter spread); 2 tbsp Hoisin sauce; 1 tbsp White Vinegar, Or 1/2 tbsp lime juice; 0.3 cups Milk, Any fat % (or water); 1 clove of Garlic, Finely grated (small clove); 2 tsp Brown Sugar; 1/8 tsp Kosher Salt, Cooking salt; 1/2 tsp Chilli Paste, Sambal oelek or other chilli paste, adjust spiciness to taste (optional)

Recipe video above. You can make chicken rice paper rolls using plain shredded chicken. But they're so much more exciting with caramelised little bits of lemongrass marinated chicken! This is one of those recipes I pitch as "light-and-fresh-but-not-boring", not that we would expect anything less from the Vietnamese. The fresh mint in this really makes it, so don't skimp on it! But the thing everybody goes mad for is the peanut sauce. Always!Feel free to switch the vegetables - see Ingredients section in post for lots of other options. For a peanut-free sauce alternative, use sweet chilli sauce with a dash of lime or sriracha.Next time - try the Prawn Rice Paper Rolls!

Recipe video above. You can make chicken rice paper rolls using plain shredded chicken. But they're so much more exciting with car... Show more

From Recipetineats · Original recipe

Health Grade

C · Balanced

Time

35 min

Price

0,40 €

Calories

189 kcal

low calorie

meal prep

kid friendly

clean eating

Method

Wash the produce

Rinse the green cabbage, red cabbage, carrot, cilantro leaves, mint leaves, lemongrass stalk, and lime under cold water, then dry everything well. Try to get the herbs especially dry so the finished roll stays fresh and not watery.

Prep the fillings

Peel the carrot, then cut it into very fine matchsticks. Slice the green and red cabbage as thinly as you can so they soften and roll neatly. Roughly chop the cilantro, keep the small mint leaves whole or tear any larger ones, trim away the tough outer layers of the lemongrass and finely grate the tender center, grate the garlic, and squeeze the lime for its juice. Finally, pat the boneless chicken thigh dry and slice it very thinly across the grain.

Marinate the chicken

In a bowl, mix the sliced chicken with fish sauce, the brown sugar for the chicken, the grated lemongrass, the lime juice, and about half the garlic. Toss well so every piece is coated, then let it sit for 15 minutes while you make the sauce and cook the noodles.

Whisk the sauce

In a small bowl, whisk together natural peanut butter, hoisin sauce, white vinegar, milk, the remaining garlic, the brown sugar for the dipping sauce, kosher salt, and chilli paste until smooth. If the sauce seems too thick, add a tiny splash more milk or water until it is creamy and easy to dip.

Cook the noodles

Bring a small pot of water to a boil, add the dried vermicelli noodles, and cook for 2 minutes, stirring once or twice, until just tender.

Drain the noodles

Drain the noodles right away and rinse them under cold water until cool. Shake off as much water as you can, then snip or cut them a few times so they are easier to tuck into the roll.

Heat the pan

Set a large skillet over medium-high heat and let it get properly hot before the chicken goes in.

Cook the chicken

Add canola oil and swirl to coat the pan. Spread the chicken in a single layer and leave it alone for 1 minute so the edges start to brown, then stir-fry for 2–3 minutes more until the pieces are cooked through and lightly caramelized in spots.

Roll and serve

Fill a shallow dish with warm water. Dip the rice paper sheet for 5–10 seconds, just until it bends without cracking, then lay it on a clean board. Arrange a small line of noodles, chicken, green cabbage, red cabbage, carrot, cilantro, and mint on the lower third. Fold the bottom over the filling, tuck in the sides, and roll it up tightly like a burrito. Serve the roll straight away with the peanut dipping sauce.

Ingredients

Method

For 10 servings

Adjust servings

Lemongrass Marinated Chicken

350g Boneless Chicken Thigh, Very finely sliced (2.5cm/1" wide, 3mm/1/8" thick)
1 1/2 tbsp Fish Sauce, Substitute light or all-purpose soy sauce
2 tbsp Brown Sugar
1 tbsp Lemongrass, Finely grated (or paste)
1 tbsp Lime Juice, Substitute rice vinegar or apple cider vinegar
1 clove of Garlic, Finely grated

Cooking Chicken

1 tbsp Canola Oil, Or other neutral oil, for cooking

Rice Paper Rolls

10 sheets of Round Rice Paper, ~22cm / 8.5"
70g Dried Vermicelli Noodles, Or other very thin noodles
1 cup Green Cabbage, Packed, very finely sliced (so it's soft and floppy) - or any lettuce
1 cup Red Cabbage, Packed, very finely sliced (or any lettuce)
1 Carrots, Peeled and finely julienned (or cucumber)
1/4 cups Coriander / Cilantro Leaves, Roughly chopped (or Thai basil leaves, extra mint leaves)
3/4 cups Mint Leaves, Small leaves (or tear larger ones), regular or Vietnamese mint

Vietnamese Peanut Dipping Sauce

1 1/2 tbsp Natural Peanut Butter, Smooth (substitute regular peanut butter spread)
2 tbsp Hoisin sauce
1 tbsp White Vinegar, Or 1/2 tbsp lime juice
0.3 cups Milk, Any fat % (or water)
1 clove of Garlic, Finely grated (small clove)
2 tsp Brown Sugar
1/8 tsp Kosher Salt, Cooking salt
1/2 tsp Chilli Paste, Sambal oelek or other chilli paste, adjust spiciness to taste (optional)

🧂 Plus ~1g of salt

Nutrition

Per Serving.

Calories

189 kcal

9% of Daily kcal

Protein

11 g

21% RDI

Fat

7.4 g

1.8g sat fat

Carbs

20 g

7% RDI

Sugar

6.2 g

12% RDI

Fiber

1.3 g

4% RDI

Salt

0.5 g

10% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

C · 6.1 / 10

Comments

Click to rate