Name: Lemongrass Chicken Rice Paper Rolls Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Vietnamese
Ingredients: 350g / 12oz boneless chicken thighs, 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 garlic clove, finely grated; 1 tbsp canola oil (or other neutral oil, for cooking); 10 sheets round rice paper (~22cm/8.5″); 70g / 2.5 oz dried vermicelli noodles (rice noodles or other very thin noodles); 1 cup (packed) green cabbage, very finely sliced; 1 cup (packed) red cabbage, very finely sliced; 1 carrot, peeled and finely julienned (or cucumber); 1/4 cup coriander / cilantro leaves, roughly chopped (or Thai Basil leaves, extra mint leaves); 3/4 cup small mint leaves, regular or Vietnamese; 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); 1/4 – 1/3 cup milk (any fat %) or water; 1 small garlic clove, finely grated; 2 tsp brown sugar; 1/8 tsp cooking salt / kosher salt; 1/2 tsp crushed chili, sambal oelek or other chili paste (adjust spiciness to taste, optional)

Ingredients

350g / 12oz boneless chicken thighs, 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 garlic clove, finely grated

1 tbsp canola oil (or other neutral oil, for cooking)

10 sheets round rice paper (~22cm/8.5″)

70g / 2.5 oz dried vermicelli noodles (rice noodles) or other very thin noodles

1 cup (packed) green cabbage, very finely sliced (or any lettuce)

1 cup (packed) red cabbage, very finely sliced (or any lettuce)

1 carrot, peeled and finely julienned (or cucumber)

1/4 cup coriander/cilantro leaves, roughly chopped (or Thai basil, extra mint)

3/4 cup small mint 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)

1/4 – 1/3 cup milk (any fat %) or water

1 small garlic clove, finely grated

2 tsp brown sugar

1/8 tsp cooking salt/kosher salt

1/2 tsp crushed chili, sambal oelek or other chili paste (optional, adjust spiciness to taste)

Instructions

Step 1: Marinate the chicken by mixing fish sauce, brown sugar, lemongrass, lime juice, and grated garlic in a bowl. Add the sliced chicken, toss to coat, and set aside for 15 minutes or overnight.

Step 2: Prepare the peanut sauce by combining peanut butter, hoisin sauce, white vinegar, milk, grated garlic, brown sugar, salt, and chili paste in a small bowl. Adjust milk to reach your desired consistency.

Step 3: Soak the vermicelli noodles in hot water for 2 minutes or follow package instructions. Drain well and let cool.

Step 4: Heat canola oil in a large non-stick pan over high heat until very hot. Cook half the chicken for about 3 minutes, stirring constantly until lightly caramelized. Remove and cool before repeating with the remaining chicken.

Step 5: Fill a large bowl with warm water for softening the rice paper sheets.

Step 6: Dip a rice paper sheet into the warm water for about 2 seconds, rotating if necessary to soften the entire sheet. Lay it smooth side down on a cutting board.

Step 7: Place fillings just below the middle of the rice paper: sprinkle coriander, add one-tenth of the chicken, then carrots, green and red cabbage, mint leaves, and finish with noodles to weigh everything down.

Step 8: Fold the lower part of the rice paper over the stuffing, then fold in the sides. Roll tightly to enclose the filling; the rice paper will stick and seal itself.

Step 9: Transfer rolls to a serving plate. Serve immediately with peanut dipping sauce, optionally cut in half and stood upright for presentation.

Tips & Variations

For extra flavor, marinate chicken overnight to deepen the taste.

Substitute the peanut butter with almond or cashew butter for a different nutty flavor.

Use any fresh leafy greens if cabbages are unavailable, such as spinach or butter lettuce.

If you prefer spicy rolls, add more chili paste to the peanut sauce or include fresh sliced chilies in the filling.

To make vegetarian rolls, replace chicken with marinated tofu or grilled mushrooms.

Storage

Store leftover rolls in an airtight container in the refrigerator for up to 1 day, as rice paper can become sticky and tough over time. It’s best to assemble fresh for serving. Peanut sauce can be refrigerated separately for up to 3 days and stirred before serving. Reheat cooked chicken gently in a pan if needed.

FAQs

Can I prepare rice paper rolls in advance?

While you can prepare the filling ahead of time, it’s best to assemble the rolls just before serving to keep the rice paper fresh and tender. Preassembled rolls tend to stick together and lose their texture.

What can I use instead of lemongrass?

If fresh lemongrass isn’t available, you can use lemongrass paste or substitute with a small amount of lime zest combined with ginger for a similar citrusy aroma.