If you are craving a fresh, vibrant snack that bursts with flavor and texture, then this Lemongrass Chicken Rice Paper Rolls Recipe is just what you need. Imagine tender, marinated chicken infused with fragrant lemongrass, paired with crisp cabbage, aromatic herbs, and slippery vermicelli noodles, all wrapped delicately in translucent rice paper. These rolls are not only a feast for the taste buds but also light and refreshing, perfect for any occasion. Whether you’re a seasoned home cook or a kitchen beginner, this recipe offers a fantastic way to bring a little bit of Southeast Asian magic right to your table.
Ingredients You’ll Need
The magic of this dish lies in its simplicity and balance of fresh and flavorful ingredients. Each one plays an essential role—whether it’s texture, color, or that signature lemongrass aroma—coming together to create the perfect bite every time.
- 350g / 12oz boneless chicken thighs: Tender and flavorful, these provide the juicy protein base.
- 1 1/2 tbsp fish sauce: Adds a savory umami depth; soy sauce can be swapped if needed.
- 2 tbsp brown sugar: Balances the savory notes with a gentle sweetness.
- 1 tbsp lemongrass, finely grated: The star ingredient, giving the rolls their bright, citrusy aroma.
- 1 tbsp lime juice: Introduces a fresh tang; rice or apple cider vinegar works as a substitute.
- 1 garlic clove, finely grated: Adds a subtle punch of aromatic flavor.
- 1 tbsp canola oil: For cooking the chicken without overpowering other flavors.
- 10 sheets round rice paper (~22cm): The delicate, soft wrapper that holds everything together.
- 70g dried vermicelli noodles: Light and silky, these add wonderful texture inside the rolls.
- 1 cup green cabbage, very finely sliced: Adds crispness while staying soft enough for easy rolling.
- 1 cup red cabbage, very finely sliced: Brings a vibrant color and slight crunch.
- 1 carrot, peeled and julienned: Offers a sweet crunch and beautiful orange contrast, cucumber works well too.
- 1/4 cup coriander leaves, chopped: Fresh and herbaceous for that signature Southeast Asian lift.
- 3/4 cup small mint leaves: Adds cool freshness that brightens the palate.
- 1 1/2 tbsp natural peanut butter, smooth: Creates a rich, creamy peanut dipping sauce base.
- 2 tbsp hoisin sauce: Sweet and tangy, it enhances the sauce’s complexity.
- 1 tbsp white vinegar: Balances the dipping sauce’s sweetness with a crisp bite.
- 1/4 – 1/3 cup milk: Adjusts the sauce consistency to smooth perfection.
- 1 small garlic clove, finely grated: Gives the dipping sauce a subtle aromatic depth.
- 2 tsp brown sugar: Provides sweetness to the peanut dip.
- 1/8 tsp kosher salt: Enhances all the sauce flavors.
- 1/2 tsp crushed chili or sambal oelek (optional): For those who like a spicy kick!
How to Make Lemongrass Chicken Rice Paper Rolls Recipe
Step 1: Marinate the Chicken
Start by combining the fish sauce, brown sugar, grated lemongrass, lime juice, and garlic in a bowl. Toss in the finely sliced chicken thighs and make sure every piece is well coated with the marinade. Let this sit for at least 15 minutes to allow those gorgeous lemongrass flavors to fully infuse the chicken. If you have time, marinating overnight intensifies the taste beautifully.
Step 2: Prepare the Peanut Dipping Sauce
While the chicken marinates, whisk together the natural peanut butter, hoisin sauce, white vinegar, grated garlic, brown sugar, salt, and chili paste if you like a bit of heat. Gradually stir in milk until you achieve a smooth, drizzle-friendly consistency that perfectly complements the freshness of the rolls.
Step 3: Soften the Vermicelli Noodles
Place the dried vermicelli noodles in a bowl and cover them with hot water. Let them soak for about 2 minutes until tender but not mushy. Drain thoroughly, giving them time to cool as you prepare the next steps. These noodles add a delicate bounce inside every roll.
Step 4: Cook the Chicken
Heat canola oil in a large non-stick skillet over high heat until shimmering. Add half the marinated chicken and cook for around 3 minutes, stirring constantly to caramelize the edges without drying it out. Remove it onto a plate to cool and repeat with the remaining chicken. This quick sear locks in flavor and ensures juicy pieces perfect for rolling.
Step 5: Prepare to Assemble
Fill a large bowl with warm water—this is your dipping station for softening the rice paper sheets. Remember, the bowl doesn’t need to be large enough for the whole sheet; submerge in sections for just 2 seconds each side. Once softened, lay the rice paper smooth side down on a clean surface, ready to be filled.
Step 6: Assemble the Rolls
Place a small handful of coriander just beneath the middle of the rice paper, then layer a portion of chicken, carrots, green and red cabbage, generous mint leaves, and finish with vermicelli noodles to weigh everything down. Keep the filling centered for the best rolling experience. Fold the bottom edge up over the filling, tuck the sides in, and roll tightly but gently until sealed by the rice paper’s natural stickiness.
Step 7: Ready to Serve
Place each completed roll on a serving plate, making sure not to stack them as they can stick together. Pair with your freshly made peanut dipping sauce for a mouthwatering bite that combines creamy, spicy, tangy, and fresh notes all in one.
How to Serve Lemongrass Chicken Rice Paper Rolls Recipe
Garnishes
Garnishing these rolls with a sprinkle of chopped peanuts, extra fresh mint or coriander leaves, and a wedge of lime adds an inviting touch of color and boosts the fresh flavor profile. It’s all about enhancing that clean, aromatic vibe these rolls are known for.
Side Dishes
These rice paper rolls are light but satisfying, so pairing them with a simple Asian-style salad, pickled vegetables, or a bowl of hot pho makes a balanced and delightful meal. If you want extra protein or carbs, a side of steamed jasmine rice or noodles can round it out beautifully.
Creative Ways to Present
Try cutting the rolls in half diagonally and standing them upright on a platter for an eye-catching appetizer display. They also work wonderfully as a fun party finger food. Serve alongside multiple dipping sauces like sweet chili or soy dipping for variety that will impress your guests.
Make Ahead and Storage
Storing Leftovers
To keep your Lemongrass Chicken Rice Paper Rolls Recipe fresh, store any leftovers in an airtight container lined with damp paper towels inside the fridge. Consume within 1 to 2 days as the rice paper wrapper can harden over time.
Freezing
Freezing is not recommended for these rolls because the rice paper wrapper changes texture and becomes tough after thawing. For best results, enjoy them fresh.
Reheating
If you want to enjoy leftovers, it’s best to unwrap and eat them cold or at room temperature with the dipping sauce. Reheating the chicken separately and reassembling with fresh wrappers and veggies keeps the rolls tasting vibrant.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts are leaner and work well though thighs are preferred for their juiciness and flavor. Just slice them thinly and adjust cooking time to avoid drying out.
What can I substitute for lemongrass?
If fresh lemongrass isn’t available, lemongrass paste is an excellent alternative. In a pinch, a mix of lemon zest and ginger can mimic some of its brightness but the authentic flavor will be slightly different.
Is there a vegetarian version of this recipe?
Yes, you can replace the chicken with tofu, tempeh, or even grilled mushrooms for a delicious vegetarian twist. Just marinate and cook with the same flavors for consistent taste.
How long do I soak rice paper sheets?
Typically, dipping each rice paper sheet in warm water for about 2 seconds per side is enough to soften without making them too fragile. Over-soaking can cause tearing during rolling.
Can I prepare the rolls ahead of time for a party?
While you can prepare the filling components ahead, best results come from assembling the rolls closer to serving time to keep the rice paper from drying out or sticking. Keep prepared ingredients covered tightly in the fridge.
Final Thoughts
I can’t recommend this Lemongrass Chicken Rice Paper Rolls Recipe enough for anyone wanting a fresh, vibrant dish that’s as fun to make as it is to eat. It’s such a crowd-pleaser and really brings out the best of bright lemongrass, fresh herbs, and juicy chicken. Give it a go, invite some friends over, and watch these disappear in no time!
Print
Lemongrass Chicken Rice Paper Rolls Recipe
- Prep Time: 25 minutes
- Cook Time: 6 minutes
- Total Time: 31 minutes
- Yield: 10 rolls
- Category: Appetizer
- Method: Stovetop
- Cuisine: Vietnamese
- Diet: Gluten Free
Description
These Lemongrass Chicken Rice Paper Rolls are a fresh, vibrant appetizer or light meal featuring tender, marinated chicken thighs paired with crisp vegetables and vermicelli noodles, all wrapped in delicate rice paper. Served with a creamy, slightly spicy peanut dipping sauce, they offer a perfect balance of savory, sweet, and tangy flavors that celebrate Asian-inspired cuisine.
Ingredients
Chicken Marinade and Filling
- 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 or all-purpose soy sauce)
- 2 tbsp brown sugar
- 1 tbsp lemongrass, finely grated (or paste)
- 1 tbsp lime juice (or substitute rice vinegar or apple cider vinegar)
- 1 garlic clove, finely grated
- 1 tbsp canola oil (or other neutral oil for cooking)
- 70g / 2.5 oz dried vermicelli noodles (rice noodles) or other very thin noodles
- 1 cup (packed) green cabbage, very finely sliced (soft and floppy, not stiff)
- 1 cup (packed) red cabbage, very finely sliced
- 1 carrot, peeled and finely julienned (or cucumber)
- 1/4 cup coriander / cilantro leaves, roughly chopped (or Thai basil leaves or extra mint leaves)
- 3/4 cup small mint leaves (or tear larger ones), regular or Vietnamese mint
- 10 sheets round rice paper (~22cm/8.5″)
Peanut Dipping Sauce
- 1 1/2 tbsp natural peanut butter, smooth (or regular peanut butter spread)
- 2 tbsp hoisin sauce
- 1 tbsp white vinegar (or 1/2 tbsp lime juice)
- 1/4 – 1/3 cup milk (any fat %) or water
- 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, adjust to taste)
Instructions
- Marinate Chicken: In a bowl, mix fish sauce, brown sugar, lemongrass, lime juice, and grated garlic to form the marinade. Add finely sliced chicken thighs and toss until fully coated. Set aside to marinate for 15 minutes at room temperature, or refrigerate overnight for enhanced flavor.
- Prepare Peanut Sauce: Combine natural peanut butter, hoisin sauce, white vinegar, grated garlic, brown sugar, salt, and chili paste (if using) in a small bowl. Gradually stir in milk or water to achieve a smooth, pourable sauce consistency.
- Soften Noodles: Place the dried vermicelli noodles into a bowl and cover with hot water. Let them soak for about 2 minutes until tender, then drain well and allow to cool completely.
- 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 constantly for 3 minutes until the chicken is lightly caramelized and cooked through. Remove the chicken and spread it 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 if the bowl isn’t large enough to fully immerse it, until it softens. Remove and place the rice paper smooth side down onto a cutting board.
- Assemble Filling: Arrange the fresh herbs and vegetables on the lower third of the rice paper in a neat, symmetrical stack for easy rolling. Start with about 2 teaspoons of chopped coriander, then add a portion of cooked chicken, followed by carrots, green and red cabbage, mint leaves, and finish with vermicelli noodles to weigh the filling down.
- Roll the Rice Paper: Fold the bottom edge of the rice paper up over the filling, then fold both sides inward tightly. Roll firmly but gently to enclose the ingredients completely. The rice paper will stick to itself to seal the rolls.
- Serve: Place the finished rolls on a serving platter without stacking to prevent sticking. Optionally, cut rolls in half to stand upright for appetiser presentation. Serve alongside the prepared peanut dipping sauce.
Notes
- Note 1: Slicing the chicken very thinly allows it to cook quickly and absorb more marinade flavor.
- Note 2: Fresh lemongrass can be substituted with lemongrass paste for convenience.
- Note 3: Rice paper is delicate; softening briefly in warm water prevents tearing but ensures pliability.
- Note 4: Use smooth natural peanut butter for best sauce consistency and flavor, but regular peanut butter spread works as well.
- Note 5: Rolling technique is flexible – don’t stress about perfection; all rolls taste great even if slightly uneven.
