Introduction
This recipe features a delicious and fresh lemongrass marinated chicken that’s perfect for creating vibrant rice paper rolls. With a mix of crunchy vegetables and a flavorful peanut dipping sauce, these rolls are not only healthy but also a delightful treat for any occasion.
Detailed Ingredients with measures
Chicken thighs
350g / 12oz boneless chicken thighs, very finely sliced (2.5cm/1″ wide, 3mm / 1/8″ thick)
Fish sauce
1 1/2 tbsp fish sauce (substitute light or all-purpose soy sauce)
Brown sugar
2 tbsp brown sugar
Lemongrass
1 tbsp lemongrass, finely grated (or paste)
Lime juice
1 tbsp lime juice (substitute rice vinegar or apple cider vinegar)
Garlic
1 garlic clove, finely grated
Cooking oil
1 tbsp canola oil or other neutral oil, for cooking
Rice paper rolls
10 sheets round rice paper, ~22cm/8.5″
Dried vermicelli noodles
70g / 2.5 oz dried vermicelli noodles (rice noodles) or other very thin noodles
Green cabbage
1 cup (packed) green cabbage, very finely sliced (or any lettuce)
Red cabbage
1 cup (packed) red cabbage, very finely sliced (or any lettuce)
Carrot
1 carrot, peeled and finely julienned (or cucumber)
Coriander
1/4 cup coriander/cilantro leaves, roughly chopped (or Thai Basil leaves, extra mint leaves)
Mint
3/4 cup small mint leaves (or tear larger ones), regular, or Vietnamese mint
Vietnamese peanut dipping sauce
Peanut butter
1 1/2 tbsp natural peanut butter, smooth (substitute regular peanut butter spread)
Hoisin sauce
2 tbsp hoisin sauce
White vinegar
1 tbsp white vinegar (or 1/2 tbsp lime juice)
Milk
1/4 – 1/3 cup milk (any fat %) or water
Garlic
1 small garlic clove, finely grated
Brown sugar
2 tsp brown sugar
Salt
1/8 tsp cooking salt/kosher salt
Chili
1/2 tsp crushed chilli, sambal oelek or other chili paste, adjust spiciness to taste (optional)
Prep Time
15 minutes (or marinate overnight for enhanced flavor)
Cook Time, Total Time, Yield
Cook Time: 6 minutes
Total Time: 21 minutes (plus marinating time)
Yield: Serves 4-6 rolls
Detailed Directions and Instructions
Marinate Chicken
Mix the marinade ingredients in a bowl. Add the finely sliced chicken thighs and toss to coat thoroughly. Set aside to marinate for 15 minutes while you prepare the remaining ingredients. For a deeper flavor, you can marinate the chicken overnight.
Prepare Peanut Sauce
In a small bowl, mix the peanut sauce ingredients together until well combined. Use milk to adjust the consistency as needed, ensuring it is not too thick.
Cook Vermicelli Noodles
Place the dried vermicelli noodles in a bowl and cover them with hot water. Let them sit for 2 minutes before draining well and allowing to cool. If the packaging provides different instructions, follow those.
Cooking Chicken
Heat canola oil in a large non-stick pan over high heat until it is very hot. Add half of the marinated chicken to the pan, leaving the residual marinade in the bowl. Cook the chicken for about 3 minutes, stirring constantly, until it is lightly caramelized. Remove the chicken from the pan and spread it out on a plate to cool. Repeat the process with the remaining chicken.
Prepare Water Bowl
Fill a large bowl with warm water. It does not need to be large enough to fit the entire rice paper sheet at once.
Soak Rice Paper
Submerge one sheet of rice paper in the warm water for 2 seconds. If the bowl is not large enough to accommodate the entire rice paper, rotate it and count 2 seconds for each submerged section. Once soaked, place the smooth side down on a cutting board.
Stuffing the Rolls
Position the stuffing just beneath the middle of the rice paper. The order of ingredients is flexible, but a symmetrical stack is easier to roll. A common order is: sprinkle approximately 2 teaspoons of chopped coriander, add one-tenth of the cooked chicken, followed by carrots, both cabbages, mint leaves, and finally the cooled vermicelli noodles on top to weigh the filling down.
Roll the Rice Paper
Begin rolling by folding the lower part of the rice paper over the stuffing. Then, fold in the sides. Continue to roll until the filling is enclosed, applying enough pressure to make the roll firm. The rice paper will naturally stick to seal the roll. Do not worry if the roll is slightly uneven; it will still taste delicious.
Serve
Transfer the finished rolls to a serving plate. Avoid stacking them to prevent sticking. Serve alongside the peanut dipping sauce. Optionally, you may cut the rolls in half and stand them upright for an appealing presentation, great for appetizers.
Notes
Note 1
The chicken should be sliced very finely, approximately 2.5 cm wide and 3 mm thick for optimal marination and cooking.
Note 2
You can use either finely grated lemongrass or lemongrass paste as a substitute.
Note 3
Ensure the rice paper is soaked just long enough; the paper should be pliable but not overly soft.
Note 4
Feel free to substitute regular peanut butter for natural peanut butter if necessary.
Note 5
When rolling the rice paper, keep a firm hand to ensure the stuffing doesn’t escape, and try to roll it tightly for the best result.
Cook techniques
Marinating Chicken
Mix marinade ingredients and coat chicken thoroughly. Allow to sit for at least 15 minutes to absorb flavors, or marinate overnight for best results.
Preparing Peanut Sauce
Combine peanut butter, hoisin sauce, vinegar, milk, garlic, brown sugar, salt, and chili paste in a bowl. Mix until smooth, adjusting consistency with milk or water as needed.
Cooking Vermicelli Noodles
Soak dried vermicelli noodles in hot water for about 2 minutes until softened, then drain thoroughly and set aside to cool.
Cooking Chicken
Heat canola oil in a non-stick pan until hot. Cook the marinated chicken in batches, stirring constantly for even cooking until lightly caramelized. Allow to cool before assembling.
Soaking Rice Paper
Fill a large bowl with warm water. Soak rice paper for about 2 seconds, rotating it as necessary to ensure even soaking. Place the smooth side down on a cutting board.
Stuffing Rice Paper Rolls
Layer ingredients symmetrically beneath the middle of the rice paper, starting with fresh herbs, followed by chicken, vegetables, and finally noodles for stability.
Rolling Rice Paper
Fold the bottom of the rice paper over the filling, tuck in the sides, and roll tightly to enclose the ingredients. The rice paper will seal itself.
Serving
Arrange the rice paper rolls on a serving plate without stacking to prevent sticking. Serve with peanut dipping sauce, and optionally cut rolls in half for presentation.
FAQ
Can I use something other than chicken thighs?
Yes, you can substitute chicken breasts or other proteins, but adjust cooking times as necessary.
What can I substitute for fish sauce?
Light soy sauce or all-purpose soy sauce can be used as a suitable alternative.
How long can I store the marinated chicken?
The marinated chicken can be stored in the refrigerator for up to 24 hours before cooking.
Is there a vegetarian option for the filling?
Yes, you can replace the chicken with tofu or additional vegetables like bell peppers or mushrooms.
Can I make the peanut sauce ahead of time?
Yes, the peanut sauce can be prepared in advance and stored in the refrigerator for a few days; just stir before serving.
How do I know when to discard rice paper?
If the rice paper feels excessively sticky or deteriorates when soaking and rolling, it’s best to discard it and use fresh sheets.
Conclusion
Lemongrass marinated chicken rice paper rolls offer a delightful combination of fresh flavors and textures, perfectly complemented by a rich peanut dipping sauce. This dish not only serves as a refreshing appetizer but also embodies the essence of Vietnamese cuisine, making it a versatile option for various occasions.
Quinoa Salad with Lemon Dressing
A hearty option that combines cooked quinoa, fresh vegetables, and a tangy lemon vinaigrette for a nutritious side dish.
Grilled Shrimp Tacos with Cabbage Slaw
Succulent grilled shrimp wrapped in soft tortillas, topped with a colorful cabbage slaw and a drizzle of lime crema for a zesty flavor.
Vegetable Spring Rolls with Hoisin Dipping Sauce
Crispy fresh vegetable spring rolls served with a sweet and savory hoisin dipping sauce make for a delightful snack.
Pad Thai Noodles with Peanut Sauce
A traditional Thai favorite that features stir-fried noodles with vegetables, proteins, and a creamy, rich peanut sauce.
Charred Chicken with Mango Salsa
Tender grilled chicken served with a bright mango salsa that adds a tropical twist, perfect for a summer meal.
Cucumber and Avocado Sushi Rolls
Light and refreshing sushi rolls filled with cucumber and avocado, served with soy sauce and pickled ginger for a classic touch.
