Description
These Lemongrass Chicken Rice Paper Rolls are a vibrant Vietnamese appetizer featuring caramelised lemongrass-marinated chicken wrapped in delicate rice paper with fresh herbs and crunchy vegetables. Light, fresh, and packed with flavor, they are served with a luscious peanut dipping sauce that perfectly complements the rolls. This recipe combines aromatic marinated chicken, crisp cabbage, mint, coriander, and vermicelli noodles to create a crowd-pleasing finger food ideal for parties or a healthy snack.
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 (or light/all-purpose soy sauce)
- 2 tbsp brown sugar
- 1 tbsp lemongrass, finely grated (or paste)
- 1 tbsp lime juice (or rice vinegar or apple cider vinegar)
- 1 garlic clove, finely grated
Cooking Chicken
- 1 tbsp canola oil or other neutral oil
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 (or cucumber)
- 1/4 cup coriander / cilantro leaves, roughly chopped (or Thai basil, extra mint)
- 3/4 cup small mint leaves (or torn larger leaves), regular or Vietnamese mint
Vietnamese Peanut Dipping Sauce
- 1 1/2 tbsp natural peanut butter, smooth (or 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)
Instructions
- Marinate Chicken: In a bowl, combine fish sauce, brown sugar, grated lemongrass, lime juice, and grated garlic to create the marinade. Add the finely sliced chicken thighs and toss well to coat all pieces evenly. Set aside to marinate for at least 15 minutes or overnight if possible to enhance the flavor.
- Prepare Peanut Sauce: In a small bowl, mix natural peanut butter, hoisin sauce, white vinegar, grated garlic, brown sugar, salt, and chili paste (if using). Add milk or water gradually to adjust the consistency to a smooth, slightly runny sauce suitable for dipping.
- Cook Vermicelli Noodles: Place vermicelli noodles in a bowl and pour hot water over them. Let soak for 2 minutes or follow package instructions until tender. Drain very well and let cool before use.
- Cook Chicken: Heat 1 tablespoon of canola oil in a large non-stick pan over high heat until very hot. Add half of the marinated chicken, stirring constantly for about 3 minutes until the chicken pieces caramelize lightly. Remove and spread out on a plate to cool. Repeat with the remaining chicken. This quick cooking ensures tender, flavorful caramelized chicken bits for the rolls.
- Prepare Rice Paper: Fill a large bowl with warm water. Submerge one sheet of rice paper for about 2 seconds (rotate if the bowl is smaller than the sheet), then carefully lay it on a cutting board with the smooth side down, ready to stuff.
- Assemble Rolls: Arrange the fillings just below the center of the rice paper in a neat stack: sprinkle roughly 2 teaspoons of coriander leaves, then place a portion of cooked chicken, julienned carrots, green and red cabbage, a generous handful of mint leaves, and finally the vermicelli noodles. This layering assists in a balanced roll.
- Roll the Rice Paper: Fold the lower edge of the rice paper up over the filling, then fold in the sides tightly. Roll firmly but gently to enclose the filling completely. The rice paper will stick to itself sealing the roll. Don’t worry if the shape is not perfect; flavor is the priority.
- Serve: Place the rolls on a serving plate without stacking them to prevent sticking. Optionally, cut each roll in half and stand upright for an attractive presentation. Serve chilled or at room temperature alongside the prepared peanut dipping sauce.
Notes
- Note 1: Finely slicing the chicken ensures quick, even cooking and easy rolling.
- Note 2: Fresh lemongrass works best, but paste is convenient and effective.
- Note 3: Rice paper sheets vary in size; adjust soaking time if necessary but avoid over-soaking to prevent tearing.
- Note 4: Natural peanut butter is preferred for a smooth and light sauce; regular peanut butter spread works fine too.
- Note 5: Rolling technique is crucial for neat rolls; fold sides before rolling tightly from the bottom to avoid fillings spilling out.
- Feel free to swap vegetables with alternatives like cucumber or substitute the peanut sauce with sweet chili sauce and lime if allergic to peanuts.
- Prep Time: 25 minutes
- Cook Time: 6 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Vietnamese
