Lemongrass Chicken Rice Paper Rolls
Dec 10, 2025 04:22 AM
You could make chicken rice paper rolls using plain shredded chicken. But they’re so much more exciting with caramelised little bits of lemongrass marinated chicken! Peanut dipping sauce always mandatory.
These Vietnamese rice paper rolls go by many names around the world – summer rolls, fresh spring rolls. Unlike Chinese spring rolls, they’re not cooked. The rice paper is simply hydrated in water to make them pliable, then they’re usually filled with fresh herbs, greens, finely julienned crunchy vegetables as well as protein (prawns, pork, tofu) and rice noodles.
I love that they’re light and fresh yet not boring “healthy food”.
Today I’m sharing a chicken version with a fragrant Vietnamese lemongrass marinade that caramelises into little candied bites, channelling Vietnamese beef jerky khô bò vibes.
Perfect as a meal for balmy evenings or served cut in half on a party platter. And heads up – the peanut dipping sauce might steal the show. It’s really annoying because the rolls take considerably more effort than the 1 minute sauce.
Ingredients:
Lemongrass marinated chicken
- 350g / 12oz boneless chicken thighs , very finely sliced
- 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
Cooking chicken
- 1 tbsp canola oil or other neutral oil, for cooking
Rice paper rolls
- 10 sheets round rice paper , ~22cm/8.5"
- 70g / 2.5 oz dried vermicelli noodles (rice 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 leaves, extra mint leaves)
- 3/4 cup small mint leaves (or tear larger ones), regular, or Vietnamese mint
Vietnamese Peanut Dipping Sauce
- 1 1/2 tbsp natural peanut butter , smooth
- 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 chilli, samba oelak or other chilli paste , adjust spiciness to taste (optional)
Prep Time:
25 minutes
Cook Time:
6 minutes
Total Time:
46 minutes
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