Description
These Lemongrass Chicken Rice Paper Rolls are a fresh, flavorful Vietnamese-inspired appetizer featuring tender marinated chicken, delicate vermicelli noodles, and crisp vegetables wrapped in soft rice paper. Served with a creamy, tangy peanut dipping sauce, they make a perfect light lunch or party finger food that’s both healthy and delicious.
Ingredients
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 (or substitute 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
- 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 (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 or extra mint leaves)
- 3/4 cup small mint leaves (or torn larger leaves, regular or Vietnamese mint)
Peanut Dipping Sauce
- 1 1/2 tbsp natural smooth peanut butter (or regular peanut butter spread)
- 2 tbsp hoisin sauce
- 1 tbsp white vinegar (or 1/2 tbsp lime juice)
- 1/4 to 1/3 cup milk (any fat %) or water to adjust consistency
- 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, to taste)
Instructions
- Marinate Chicken: In a bowl, combine fish sauce, brown sugar, grated lemongrass, lime juice, and grated garlic. Add the sliced chicken and toss well to coat. Let it marinate for 15 minutes at room temperature or overnight in the fridge for more flavor.
- Prepare Peanut Sauce: In a small bowl, mix peanut butter, hoisin sauce, white vinegar, grated garlic, brown sugar, salt, and chili paste if using. Gradually add milk or water to reach a smooth, dipping consistency.
- Soften Noodles: Place vermicelli noodles in a bowl and cover with hot water for 2 minutes or until tender. Drain thoroughly and let cool.
- Cook Chicken: Heat canola oil in a large non-stick pan over high heat until very hot. Add half of the marinated chicken and stir continuously for 3 minutes until lightly caramelized and cooked through. Remove and spread out on a plate to cool. Repeat with the remaining chicken.
- Prepare Rice Paper: Fill a large bowl with warm water. Submerge one rice paper sheet for about 2 seconds, rotating to soften if needed. Lay it smooth side down on a cutting board.
- Assemble Rolls: Arrange the filling just beneath the middle of the rice paper: sprinkle a bit of coriander, add about one-tenth of the cooked chicken, carrots, green and red cabbage, mint leaves generously, and finish with the cooled noodles to weigh the filling down.
- Roll the Rice Paper: Fold the lower edge of the rice paper over the filling, then fold the sides inward and roll tightly to enclose all ingredients. The rice paper will stick to itself to seal the roll. Don’t worry if slightly imperfect.
- Serve: Transfer rolls to a serving plate (avoid stacking to prevent sticking). Serve immediately with the peanut dipping sauce. You may cut rolls in half and stand upright for presentation.
Notes
- Use thinly sliced chicken for even marination and quick cooking.
- If lemongrass is unavailable, lemongrass paste or fine powder works well.
- The rice paper should be softened briefly, just until pliable to avoid tearing.
- Adjust the peanut sauce thickness with milk or water depending on desired dip consistency.
- Rolls can be made ahead but keep covered with a damp towel to prevent drying.
- Substitute cabbage with any soft lettuce if preferred.
- Sambal oelek adds a nice spicy kick but is optional.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Vietnamese
