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

Scale

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)

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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.