Vietnamese🥩 Meat

Lemongrass Chicken Rice Paper Rolls

Name: Lemongrass Chicken Rice Paper Rolls
Total time: 30 min
Cuisine: Vietnamese
Ingredients: 350 g boneless chicken thighs; 2 tbsp fish sauce; 2 tbsp brown sugar; 1 tbsp lemongrass; 1 tbsp lime juice; 1 garlic clove; 1 tbsp canola oil or other neutral oil; 10 sheets round rice paper; 70 g dried vermicelli noodles; ½ cup green cabbage; ½ cup red cabbage; 1 carrot; 1/3 cups coriander / cilantro leaves; ½ cup mint leaves; 1½ tbsp natural peanut butter, smooth; 2 tbsp hoisin sauce; 1 tbsp white vinegar; 3 tbsp milk; 1 garlic clove; 2 tsp brown sugar; 1/8 tsp cooking salt / kosher salt; ½ tsp crushed chilli, sambal oelek or other chilli paste

⏱ 30 min

Lemongrass-marinated chicken brings much more flavor than plain shredded chicken in these Vietnamese-style rice paper rolls. The chicken channels Vietnamese beef jerky vibes—slightly candied and absolutely delicious. Switch vegetables to your taste or use what you have on hand: lettuce, carrots, cucumbers, or bean sprouts. Serve with a peanut dipping sauce.

Adapted from a video by RecipeTin Eats

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Ingredients

boneless chicken thighsvery finely sliced, 2.5cm wide and 3mm thin350 g
fish saucecan substitute light or all-purpose soy sauce2 tbsp
brown sugar2 tbsp
lemongrassfinely grated or paste1 tbsp
lime juicecan substitute rice vinegar or apple cider vinegar1 tbsp
garlic clovefinely grated1

canola oil or other neutral oilfor cooking1 tbsp

round rice paperapproximately 22cm / 8.5" diameter10 sheets

dried vermicelli noodlesprepared per packet instructions70 g

green cabbagevery finely sliced until soft and pliable, packed½ cup

red cabbagevery finely sliced until soft and pliable, packed½ cup

carrotpeeled and finely julienned, or use cucumber instead1

coriander / cilantro leavesroughly chopped, or use Thai basil or extra mint leaves1/3 cups

mint leavessmall leaves or tear larger ones, regular or Vietnamese mint½ cup

natural peanut butter, smoothcan substitute regular peanut butter spread1½ tbsp

white vinegaror substitute 1/2 tbsp lime juice1 tbsp

milkany fat percentage, or use water3 tbsp

garlic clovesmall, finely grated (for dipping sauce)1

brown sugarfor dipping sauce2 tsp

cooking salt / kosher salt1/8 tsp

crushed chilli, sambal oelek or other chilli pasteadjust spiciness to taste, 100% optional½ tsp

Steps

1
Mix the lemongrass marinade ingredients and coat the chicken generously. Let rest for 15 minutes or overnight while you prepare the remaining ingredients. Heat the oil in a non-stick pan over high heat until very hot. Cook the chicken for about 3 minutes, stirring constantly, until golden brown, then spread it on a plate to cool. Work in 2 batches if your pan is crowded or your stove is weak to prevent the chicken from becoming watery.
2
Dip a rice paper sheet in water for about 2 seconds and place it on a cutting board. Sprinkle coriander leaves in the center, add one-tenth of the chicken, then layer the sliced cabbages, carrot, mint leaves, and top with a bundle of vermicelli noodles to hold everything in place. Fold the bottom edge over the filling, fold in the sides, and then roll up firmly. Don't worry if your rolls look wonky—they'll taste just as good. For serving as an appetizer, cut the rolls in half for easier handling.
3
For the peanut dipping sauce: combine the peanut butter, hoisin sauce, white vinegar, milk, grated garlic, brown sugar, salt, and chilli paste (if using) and mix well. If the sauce is too thick, add extra milk to thin it. If you have trouble getting the ingredients to combine, gently warm it in the microwave, then mix again and it will come together smoothly. Serve alongside the rolls.

Lemongrass Chicken Rice Paper Rolls

Ingredients

Steps

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