Description
Delight in these fresh and vibrant Lemongrass Chicken Rice Paper Rolls, packed with tender marinated chicken, crisp cabbage, refreshing herbs, and vermicelli noodles, all wrapped in delicate rice paper and served with a creamy peanut dipping sauce. Perfect as a light meal or appetizer, these rolls offer a beautiful balance of sweet, tangy, and savory flavors with a hint of spice.
Ingredients
Scale
Chicken and Marinade
- 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)
Roll Components
- 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
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)
- 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)
Instructions
- Marinate chicken: In a bowl, combine fish sauce, brown sugar, grated lemongrass, lime juice, and grated garlic to create the marinade. Toss the finely sliced chicken thighs in the marinade until well coated. Set aside to marinate for 15 minutes at room temperature, or refrigerate overnight for deeper flavor.
- Prepare peanut sauce: In a small bowl, mix smooth peanut butter, hoisin sauce, white vinegar, grated garlic, brown sugar, salt, and chili paste if using. Gradually stir in milk or water to adjust the sauce consistency until smooth and pourable.
- Cook vermicelli noodles: Place the dried vermicelli noodles in a bowl and cover with hot water. Let soak for 2 minutes or follow package instructions until softened. Drain thoroughly and rinse with cold water to cool. Set aside.
- Cook chicken: Heat canola oil in a large non-stick skillet over high heat until very hot. Add half the marinated chicken and stir constantly for about 3 minutes until lightly caramelised and cooked through. Remove the chicken and spread on a plate to cool. Repeat with the remaining chicken.
- Prepare rice paper: Fill a large shallow bowl with warm water. Submerge one rice paper sheet for about 2 seconds (if the bowl is small, rotate and wet the entire sheet section by section). Lay the softened rice paper smooth side down on a clean cutting board.
- Assemble rolls: Arrange the fillings just below the center of the rice paper: sprinkle approximately 2 tsp chopped coriander, place about one-tenth of the cooked chicken, then add julienned carrots, sliced green and red cabbage, a generous amount of mint leaves, and top with some vermicelli noodles to weigh down the stuffing.
- Roll rice paper: Fold the bottom edge of the rice paper up over the filling, then fold in both sides snugly. Roll tightly but gently to enclose the filling. The rice paper will self-seal. Don’t worry if rolls aren’t perfectly shaped; they will still taste delicious.
- Serve: Transfer rolls to a serving plate (avoid stacking to prevent sticking). Optionally, cut rolls in half and stand upright for presentation. Serve immediately with the prepared peanut dipping sauce.
Notes
- Note 1: Slicing chicken very thin helps it cook quickly and evenly in the stir-fry step.
- Note 2: Fresh lemongrass is preferred for aroma, but paste is a convenient substitute.
- Note 3: Rice papers vary in size. Soaking briefly in warm water softens them for rolling; do not soak too long or they will tear.
- Note 4: Use natural peanut butter for authentic flavor, but regular peanut butter spread works well too.
- Note 5: Rolling technique is key for neat rice paper rolls; practice helps but loose rolls still taste great.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Vietnamese
Keywords: lemongrass chicken rice paper rolls, Vietnamese rolls, fresh spring rolls, peanut dipping sauce, healthy appetizer
