Description
Fresh and vibrant Vietnamese-inspired lemongrass chicken rice paper rolls featuring tender grilled chicken, crisp vegetables, fresh herbs, and vermicelli noodles, served with a tangy and flavorful dipping sauce. Perfect as a light lunch, appetizer, or main course, these rolls offer a healthy and delicious way to enjoy the aromatic flavors of lemongrass and fresh herbs wrapped in delicate rice paper.
Ingredients
Chicken and Marinade
- 500 g boneless, skinless chicken thighs or breast
- 2 stalks lemongrass, finely minced
- 2 garlic cloves, minced
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp honey
- 1 tbsp lime juice
- 1 tsp sesame oil
Rolls
- 10–12 rice paper wrappers
- 100 g rice vermicelli
- 1 carrot, julienned
- 1 cucumber, julienned
- 1 cup lettuce, shredded
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro
- 2 green onions, sliced
Dipping Sauce
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 garlic clove, minced
- 1/2 red chili, finely chopped
- 2 tbsp water
Instructions
- Prepare the marinade: In a bowl, mix the finely minced lemongrass, garlic, soy sauce, fish sauce, honey, lime juice, and sesame oil until well combined to create a flavorful marinade.
- Marinate the chicken: Add the chicken thighs or breast to the marinade and coat them thoroughly. Let the chicken marinate for at least 30 minutes to absorb the flavors.
- Cook the chicken: Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 5 to 7 minutes per side, or until cooked through and nicely charred. Once done, rest the chicken for 5 minutes to retain juices, then slice it thinly.
- Prepare the vermicelli noodles: Cook the rice vermicelli according to the package directions. Drain and rinse with cold water to prevent sticking and cool down the noodles.
- Make the dipping sauce: In a small bowl, mix together the fish sauce, lime juice, rice vinegar, honey, minced garlic, chopped red chili, and water until well combined. Adjust sweetness or spice as desired.
- Soften the rice paper wrappers: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 5 to 10 seconds until pliable, then place it flat on a clean surface for assembly.
- Assemble the rolls: On the softened rice paper, layer some shredded lettuce, a small handful of rice vermicelli, sliced lemongrass chicken, julienned carrot and cucumber, fresh mint, cilantro, and sliced green onions.
- Roll the paper: Fold the sides of the rice paper inward, then roll tightly from one end to the other to enclose all the fillings securely.
- Repeat and serve: Continue with the remaining wrappers and ingredients to make 10–12 rolls. Serve immediately with the prepared dipping sauce for a fresh and flavorful meal.
Notes
- Do not soak the rice paper wrapper for too long; it will continue to soften during assembly and may tear if over-soaked.
- Keep finished rolls covered with a slightly damp towel to prevent them from drying out before serving.
- Variations: Shrimp, tofu, or grilled beef can be used in place of the lemongrass chicken.
- For best flavor, prepare the dipping sauce ahead of time to allow the ingredients to meld.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Lunch, Appetizer, Main Course
- Method: Grilling
- Cuisine: Vietnamese
