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Lemongrass Chicken Rice Paper Rolls
Recipe video above. You can make chicken rice paper rolls using plain shredded chicken. But they're so much more exciting with caramelised little bits of lemongrass marinated chicken! This is one of those recipes I pitch as "light-and-fresh-but-not-boring", not that we would expect anything less from the Vietnamese. The fresh mint in this really makes it, so don't skimp on it! But the thing everybody goes mad for is the peanut sauce. Always!Feel free to switch the vegetables - see Ingredients section in post for lots of other options. For a peanut-free sauce alternative, use sweet chilli sauce with a dash of lime or sriracha.Next time - try the Prawn Rice Paper Rolls!
👥 10 Servings⏱️ Prep & Cook: 46 min⏳ Prep: 25 min🔥 Cook: 6 min👤 Nagi | RecipeTin Eats📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●stove
- ●cutting board
📝 Preparation Steps
1
Marinate chicken - Mix the Marinade ingredients in a bowl. Add chicken and toss to coat. Set aside to marinate for ⏱️ 15 minutes while you prepare everything else (or overnight).
2
Peanut Sauce - Mix ingredients together in a small bowl until combined, using milk to adjust the consistency if needed so it's not too thick.
3
Noodles - Place vermicelli noodles in a bowl and cover with hot water for ⏱️ 2 minutes, then drain very well and let cool. (Or follow packet instructions, if different).
4
Cook chicken - Heat the oil in a large non-stick pan over high heat until very hot. Add half the chicken (leave residual marinade in bowl) and cook for ⏱️ 3 minutes, stirring constantly, until lightly caramelised. Remove from the pan and spread out on a plate to cool before using. Repeat with remaining chicken. (Note: I don't cook in 2 batches in the video because the stove is super strong).
5
Water bowl - Fill a large bowl with warm water. (The bowl doesn't need to be large enough to fit the whole rice paper in one go.)
6
Submerge rice paper in the water for ⏱️ 2 seconds (if your bowl isn't large enough to fit the whole rice paper in one go, that's fine, just rotate it and count ⏱️ 2 seconds for each section you submerge into the water), place the smooth side down on a cutting board. (Note 3)
7
Stuffing - Place stuffing just beneath the middle, in whatever order you want (it doesn't really matter), but try to pile in a symmetrical stack (for ease of rolling / neat rolls). My typical: sprinkle ~2 tsp coriander, top with one-tenth of the chicken, then carrots, cabbages, mint leaves (generous), and noodles last to weigh everything down (I wrap around hand to bundle into a neat shape).
(packed) green cabbage (, very finely sliced (so it's soft and floppy not stiff and pokey) - or any lettuce)1 cup(packed) red cabbage (, very finely sliced (or any lettuce))1 cupcarrot (, peeled and finely julienned (or cucumber))1
8
Roll (Note 5) - Fold the lower part of the rice paper up over the stuffing, then fold the sides in. Roll to enclose the filling, making it fairly firm. It will self-stick to seal (yay!). Don't worry if it's a bit wonky, it will still taste fabulous!
9
Serve - Transfer to serving plate (ignore what I do in the video - don't stack! They stick.) Serve with peanut dipping sauce. Sometimes I cut in half and stand upright, per photos in the post (great for appetisers!).
Nutrition Facts
calories
163 kcal
fat Content
7 g
serving Size
93 g
fiber Content
1 g
sugar Content
4 g
sodium Content
337 mg
protein Content
7 g
trans Fat Content
0.03 g
cholesterol Content
31 mg
carbohydrate Content
18 g
saturated Fat Content
2 g
unsaturated Fat Content
4 g
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