Lemongrass Chicken Rice Paper Rolls

Name: Lemongrass Chicken Rice Paper Rolls
Prep time: 25 min
Cook time: 6 min
Total time: 31 min
Yield: 10
Ingredients: 350 g boneless chicken thighs; 10 sheet round rice paper; 70 g dried vermicelli noodles; 1 cup green cabbage; 1 cup red cabbage; 1 carrot; 1/4 cup cilantro leaves; 3/4 cup mint leaves; 1 tbsp lemongrass; 2 clove garlic; 1 1/2 tbsp fish sauce; 2 tbsp brown sugar; 1 tbsp lime juice; 1 tbsp canola oil; 1 1/2 tbsp natural peanut butter; 2 tbsp hoisin sauce; 1 tbsp white vinegar; 1/4-1/3 cup milk; 1/2 tsp chili paste; 1/8 tsp salt

These fresh rice paper rolls are packed with caramelized lemongrass chicken, crunchy vegetables, tender vermicelli, and plenty of herbs. A creamy hoisin-peanut dipping sauce makes them extra satisfying, while the no-fuss assembly keeps them ideal for lunch, dinner, or party platters.

Servings10 Portions

Prep Time25 Mins

Cook Time6 Mins

Difficulty

Intermediate

Ingredients

boneless chicken thighs
350 g
round rice paper
10 sheet
dried vermicelli noodles
70 g
green cabbage
1 cup
red cabbage
1 cup
carrot
1
cilantro leaves
0.3 cup
mint leaves
0.8 cup
lemongrass
1 tbsp
garlic
2 clove
fish sauce
0.5 tbsp
brown sugar
2 tbsp
lime juice
1 tbsp
canola oil
1 tbsp
natural peanut butter
0.5 tbsp
hoisin sauce
2 tbsp
white vinegar
1 tbsp
milk
0.3 cup
chili paste
0.5 tsp
salt
0.1 tsp

Step-by-Step Instructions

In a medium bowl, combine the fish sauce, brown sugar, lemongrass, lime juice, and 1 garlic clove. Add the chicken and toss well to coat. Let it marinate for 15 minutes while you prepare the remaining ingredients.

Make the dipping sauce by stirring together the peanut butter, hoisin sauce, white vinegar, remaining garlic clove, salt, and chili paste. Add milk a little at a time until the sauce is smooth and spoonable.

Place the vermicelli noodles in a heatproof bowl and cover with hot water for about 2 minutes, or according to the package directions. Drain thoroughly and let them cool.

Heat the canola oil in a large nonstick skillet over high heat. Cook half the chicken for about 3 minutes, stirring often, until lightly caramelized and cooked through. Transfer to a plate to cool, then repeat with the remaining chicken.