Name: Lemongrass Chicken Rice Paper Rolls with Peanut Dipping Sauce Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Vietnamese
Ingredients: 350g / 12oz boneless chicken thighs, very finely sliced (2.5cm/1″ wide, 3mm / 1/8″ thick); 1 1/2 tbsp fish sauce (or light/all-purpose soy sauce); 2 tbsp brown sugar; 1 tbsp lemongrass, finely grated (or paste); 1 tbsp lime juice (or rice vinegar/apple cider vinegar); 1 garlic clove, finely grated; 1 tbsp canola oil (or other neutral oil, for cooking); 10 sheets round rice paper (~22cm/8.5″); 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); 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, extra mint); 3/4 cup small mint leaves (or tear larger ones; regular or Vietnamese mint); 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 spiciness)

Introduction

Lemongrass Chicken Rice Paper Rolls are a fresh and flavorful appetizer perfect for any occasion. These light rolls combine tender marinated chicken with crunchy vegetables and fresh herbs, all wrapped in delicate rice paper and served with a creamy peanut dipping sauce. They’re easy to make and a crowd-pleaser.

Several fresh spring rolls are shown on a white marbled surface. The rolls are cut in half, stacked close together, showing layers inside that include white rice noodles, orange shredded carrots, green leafy herbs, purple cabbage, and pieces of brown grilled meat, all wrapped in translucent rice paper. In the foreground, whole rolls with visible green leafy herbs and some sprinkled crushed peanuts are placed next to a white bowl filled with a thick brown dipping sauce garnished with some chopped peanuts and a green herb leaf. The image has a bright, fresh look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

350g / 12oz boneless chicken thighs, very finely sliced (2.5cm/1″ wide, 3mm / 1/8″ thick)

1 1/2 tbsp fish sauce (substitute light or all-purpose soy sauce)

2 tbsp brown sugar

1 tbsp lemongrass, finely grated (or paste)

1 tbsp lime juice (substitute rice vinegar or apple cider vinegar)

1 garlic clove, finely grated

1 tbsp canola oil (or other neutral oil, for cooking)

10 sheets round rice paper (~22cm/8.5″)

70g / 2.5 oz dried vermicelli noodles (rice noodles, or other very thin noodles)

1 cup packed green cabbage, very finely sliced (or any lettuce)

1 cup packed red cabbage, very finely sliced (or any lettuce)

1 carrot, peeled and finely julienned (or cucumber)

1/4 cup coriander / cilantro leaves, roughly chopped (or Thai Basil or extra mint leaves)

3/4 cup small mint leaves, regular or Vietnamese (tear larger ones)

1 1/2 tbsp natural peanut butter, smooth (substitute 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 spiciness to taste)

Instructions

Step 1: Marinate the chicken by mixing the fish sauce, brown sugar, lemongrass, lime juice, and grated garlic in a bowl. Add the sliced chicken and toss to coat. Set aside for 15 minutes or overnight for deeper flavor.

Step 2: Prepare the peanut dipping sauce by combining peanut butter, hoisin sauce, white vinegar, milk, grated garlic, brown sugar, salt, and chili paste in a small bowl. Mix well and adjust milk to achieve a smooth, pourable consistency.

Step 3: Soak the vermicelli noodles in hot water for 2 minutes or according to package instructions. Drain thoroughly and let cool.

Step 4: Heat canola oil in a large non-stick pan over high heat. Cook half the chicken for about 3 minutes, stirring constantly until lightly caramelized. Remove and cool. Repeat with remaining chicken.

Step 5: Fill a large bowl with warm water. Dip each rice paper sheet briefly (about 2 seconds) to soften it, rotating if necessary to moisten the entire sheet.

Step 6: Lay the softened rice paper smooth side down on a cutting board. Arrange a symmetrical pile of filling just below the center: start with coriander, then chicken, carrots, green and red cabbage, mint leaves, and finish with vermicelli noodles.

Step 7: Fold the lower edge of the rice paper over the filling, then fold in both sides and roll tightly to enclose the filling. The rice paper will stick to seal.

Step 8: Transfer rolls to a serving plate—avoid stacking to prevent sticking. Serve immediately with the peanut dipping sauce. For presentation, you can cut rolls in half and stand upright.

Tips & Variations

For a vegetarian version, substitute chicken with tofu or grilled mushrooms and use soy sauce instead of fish sauce.

Use Thai basil or extra mint leaves for a different herbal flavor.

If you prefer spice, add more chili paste to the dipping sauce or sprinkle chili flakes on the rolls.

To avoid rice paper sticking together, place a damp kitchen towel between layers if storing before serving.

FAQs

Can I prepare the chicken ahead of time?

Yes, marinate the chicken overnight and cook it just before assembling the rolls to save time and enhance flavor.

What can I use instead of rice paper sheets?

Rice paper is essential for authentic rolls, but you can try lettuce leaves for a low-carb alternative, although the texture and wrapping method will differ.