These Lemongrass Chicken Rice Paper Rolls are a vibrant and healthy dish, perfect as an appetizer, light lunch, or snack. Bursting with fresh flavors and textures, they combine tender, marinated chicken with crisp vegetables and soft rice noodles, all wrapped in delicate rice paper. This recipe is a fun and interactive way to enjoy a delicious and nutritious meal.
Why You Will Love This Recipe
- Fresh and Flavorful: The combination of lemongrass-infused chicken, crunchy vegetables, and aromatic herbs creates a symphony of flavors that will tantalize your taste buds.
- Healthy and Light: These rice paper rolls are a guilt-free indulgence, packed with lean protein, vitamins, and fiber.
- Customizable: Feel free to swap out the vegetables and herbs based on your preferences and what you have on hand.
- Interactive and Fun: Rolling the rice paper rolls is a fun activity that can involve the whole family.
- Perfect for Meal Prep: You can prepare the ingredients in advance and assemble the rolls just before serving.
Ingredients:
Lemongrass Marinated Chicken:
- 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
Cooking Chicken:
- 1 tbsp canola oil or other neutral oil, for cooking
Rice Paper Rolls:
- 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
- 1/4 cup coriander / cilantro leaves roughly chopped (or Thai Basil leaves, extra mint leaves)
- 3/4 cup small mint leaves (or tear larger ones), regular, or Vietnamese mint
Vietnamese Peanut Dipping Sauce:
- 1 1/2 tbsp natural peanut butter, smooth
- 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 chilli, samba oelak or other chilli paste , adjust spiciness to taste (optional)
Preparation:
Step 1: Marinate the Chicken In a medium bowl, whisk together the fish sauce, brown sugar, grated lemongrass, lime juice, and grated garlic. Add the thinly sliced chicken thighs to the marinade and toss to coat thoroughly. Cover the bowl and let the chicken marinate for at least 15 minutes at room temperature, or preferably overnight in the refrigerator for a deeper flavor. The longer the chicken marinates, the more flavorful it will become.
Step 2: Prepare the Peanut Dipping Sauce While the chicken is marinating, prepare the Vietnamese Peanut Dipping Sauce. In a small bowl, combine the smooth peanut butter, hoisin sauce, white vinegar (or lime juice), grated garlic clove, brown sugar, cooking salt, and crushed chilli (if using). Start by adding 1/4 cup of milk (or water) and whisk until smooth. Gradually add more milk until the sauce reaches your desired consistency. It should be creamy and pourable, not too thick. Taste and adjust the seasonings as needed. Add more chilli paste for a spicier kick or more brown sugar for a sweeter sauce.
Step 3: Cook the Vermicelli Noodles Bring a pot of water to a boil. Add the dried vermicelli noodles and cook according to the package instructions. Typically, this involves boiling the noodles for a few minutes until they are tender but still slightly firm. Once cooked, drain the noodles immediately and rinse them under cold water to stop the cooking process. This will prevent them from becoming sticky. Set the noodles aside to cool completely. If the noodles are long, you can cut them into shorter strands for easier rolling.
Step 4: Prepare the Vegetables and Herbs Wash and dry all the vegetables and herbs thoroughly. Finely slice the green and red cabbage into thin shreds. Peel and julienne the carrot into thin strips. Roughly chop the coriander leaves and mint leaves. Having all the ingredients prepped and ready to go will make the rolling process much smoother. Place each vegetable and herb in separate bowls for easy access.
Step 5: Cook the Lemongrass Chicken Heat a large non-stick skillet over high heat. Add the canola oil and let it heat up for a few seconds. Add half of the marinated chicken to the hot skillet, making sure not to overcrowd the pan. Cook the chicken for about 3 minutes, stirring constantly, until it is lightly caramelized and cooked through. Remove the cooked chicken from the pan and spread it out on a plate to cool. Repeat with the remaining chicken. Spreading the chicken out on a plate will help it cool faster and prevent it from steaming and becoming soggy.
Step 6: Prepare the Rice Paper Fill a large bowl with warm water. The water should be warm enough to soften the rice paper but not too hot to handle. Have a clean cutting board or a flat surface ready to roll the rice paper rolls.
Step 7: Assemble the Rice Paper Rolls Take one sheet of rice paper and submerge it in the warm water for about 2 seconds, rotating it to ensure that all parts of the paper are evenly moistened. The rice paper should become pliable and translucent. Remove the softened rice paper from the water and place it on the cutting board.
Step 8: Add the Filling Place a small amount of each ingredient – cooked lemongrass chicken, vermicelli noodles, sliced green and red cabbage, julienned carrots, coriander leaves, and mint leaves – just below the center of the rice paper. Be careful not to overfill the rice paper, as this will make it difficult to roll.
Step 9: Roll the Rice Paper Roll Fold the bottom edge of the rice paper up over the filling. Then, fold in the sides of the rice paper. Finally, roll the rice paper forward tightly to enclose the filling, making a firm and compact roll. The rice paper should stick to itself to seal the roll.
Step 10: Repeat and Serve Repeat the process with the remaining rice paper sheets and filling ingredients. As you finish each rice paper roll, place it on a serving plate, being careful not to stack them on top of each other, as they may stick together. Serve the Lemongrass Chicken Rice Paper Rolls immediately with the Vietnamese Peanut Dipping Sauce.
COOKING Rating:
Easy
Serving Suggestions:
- Serve as an appetizer for a Vietnamese-inspired meal.
- Enjoy as a light and refreshing lunch or snack.
- Pack them for a picnic or potluck.
- Cut them in half and stand them upright for an attractive presentation.
Tips:
- Use very thinly sliced chicken for best results.
- Don’t oversoak the rice paper, or it will become too sticky and difficult to handle.
- If the rice paper tears, simply use another sheet to wrap the filling.
- Prepare the peanut dipping sauce ahead of time for even more convenience.
- Experiment with different vegetables and herbs to create your own unique flavor combinations.
- To prevent the rice paper rolls from sticking together, line the serving plate with lettuce leaves or parchment paper.
Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Nutritional Information:
(Approximate values per roll, excluding dipping sauce)
- Calories: 250
- Protein: 15g
- Sodium: 500mg
Conclusion
Lemongrass Chicken Rice Paper Rolls are a delightful and healthy dish that is perfect for any occasion. With their vibrant flavors, fresh ingredients, and customizable fillings, they are sure to be a hit with everyone. So gather your ingredients, roll up your sleeves, and get ready to enjoy a taste of Vietnam!
Questions and Answers about This Recipe
Q1: Can I use different types of protein in these rice paper rolls? A: Absolutely! While this recipe calls for lemongrass-marinated chicken, you can easily substitute other proteins such as grilled shrimp, tofu, pork, or even shredded duck. Just ensure the protein is cooked and thinly sliced or shredded for easy rolling.
Q2: What if I can’t find rice paper at my local grocery store? A: Rice paper is commonly found in the Asian foods section of most well-stocked grocery stores. If you can’t find it there, try visiting an Asian market or ordering it online.
Q3: How can I prevent the rice paper from sticking together? A: The best way to prevent rice paper rolls from sticking together is to avoid stacking them directly on top of each other. Instead, line your serving plate with lettuce leaves or parchment paper to create a barrier. You can also lightly brush the finished rolls with a bit of oil to prevent sticking.
Q4: Can I make these rice paper rolls ahead of time? A: While it’s best to serve rice paper rolls immediately after they are made, you can prepare the ingredients in advance. Cook the chicken, prepare the peanut sauce, cook the noodles, and chop the vegetables and herbs. Store each component separately in the refrigerator. When you’re ready to serve, simply assemble the rolls.
Q5: What other dipping sauces would pair well with these rice paper rolls? A: While the Vietnamese Peanut Dipping Sauce is a classic accompaniment, there are many other dipping sauces that would complement these rice paper rolls. Some delicious alternatives include a sweet chili sauce, a hoisin sauce with a splash of sesame oil, or a nuoc cham (Vietnamese dipping sauce made with fish sauce, lime juice, sugar, and garlic).
