Lemongrass Chicken Rice Paper Rolls

Name: Lemongrass Chicken Rice Paper Rolls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Vietnamese
Ingredients: 350g grams Boneless chicken thighs (Very finely sliced (2.5cm/1” wide, 3mm / 1/8” thin)); 1 1/2 tablespoons Fish sauce (Substitute with light or all-purpose soy sauce); 2 tablespoons Brown sugar; 1 tablespoon Lemongrass (Finely grated or paste); 12 sheets Rice paper wrappers (Approximately); 1 head Lettuce (Torn into pieces); 1 large Carrot (Julienned); 1 large Cucumber (Julienned); 100 grams Rice vermicelli noodles (Cooked according to package instructions); As needed Warm water (For softening rice paper); To taste Dipping sauce (Peanut or sweet chili sauce recommended)

Lemongrass chicken trumps plain shredded chicken! Make this a DIY set up for dinner tonight - less work for you, more fun for all. Enjoy! These fresh and flavorful rice paper rolls are perfect for a light meal or appetizer.

#Chicken

#Rice Paper Rolls

#Healthy

#Asian

#Quick Dinner

#Fresh

#Lemongrass

Marinated Lemongrass Chicken

Recipe Information

20m

Prep Time

15m

Cook Time

35m

Total Time

Servings

Medium

Vietnamese

English

Nutrition (per serving)

350

Calories

25g

Protein

40g

Carbs

10g

Fat

Cooked Chicken Filling

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Ingredients Ready for Rolling

Instructions

0/5 completed

1
Slice the chicken thighs very thinly and combine with fish sauce, brown sugar, and grated lemongrass in a bowl. Mix well and let marinate for at least 15 minutes.
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5m
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Slice the chicken thighs very thinly and combine with fish sauce, brown sugar, and grated lemongrass in a bowl. Mix well and let marinate for at least 15 minutes.
5m
Slicing the chicken thinly ensures it cooks quickly and evenly.
2
Heat a non-stick pan over medium-high heat. Add the marinated chicken and cook, stirring frequently, until fully cooked through and slightly caramelized, about 5-7 minutes.
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7m
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Heat a non-stick pan over medium-high heat. Add the marinated chicken and cook, stirring frequently, until fully cooked through and slightly caramelized, about 5-7 minutes.
7m
Don't overcrowd the pan; cook in batches if necessary to get a good sear.

3
While the chicken cooks, prepare the remaining ingredients. Cook the rice vermicelli noodles according to package instructions. Wash and tear lettuce, and julienne the carrots and cucumber.
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10m
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While the chicken cooks, prepare the remaining ingredients. Cook the rice vermicelli noodles according to package instructions. Wash and tear lettuce, and julienne the carrots and cucumber.
10m
Having all your ingredients prepped and ready will make the assembly process much smoother.
4
To assemble, dip one rice paper wrapper in warm water for 15-20 seconds until soft and pliable. Lay it flat on a clean surface. Arrange a few pieces of lettuce, some cooked chicken, rice vermicelli, carrots, and cucumber near one edge. Fold in the sides, then roll tightly from the bottom up.
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15m
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To assemble, dip one rice paper wrapper in warm water for 15-20 seconds until soft and pliable. Lay it flat on a clean surface. Arrange a few pieces of lettuce, some cooked chicken, rice vermicelli, carrots, and cucumber near one edge. Fold in the sides, then roll tightly from the bottom up.
15m
Don't oversoak the rice paper, as it can become too sticky and difficult to handle. A slightly firm wrapper will continue to soften as you fill and roll.
5
Repeat with remaining ingredients. Serve the lemongrass chicken rice paper rolls immediately with your favorite dipping sauce, such as peanut sauce or sweet chili sauce.
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1m
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Repeat with remaining ingredients. Serve the lemongrass chicken rice paper rolls immediately with your favorite dipping sauce, such as peanut sauce or sweet chili sauce.
1m
For best flavor and texture, consume rolls fresh. Leftovers can be stored in an airtight container for up to 1 day.