Name: Thai Green Curry Chicken Rice Paper Rolls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12 rolls
Cuisine: Thai cuisine
Ingredients: 400 g chicken breast (boneless, skinless, thinly sliced); 2 tbsp green curry paste; 0.5 cup coconut milk (full-fat); 1 pcs lemongrass (stalk, bruised); 1 tbsp fish sauce; 1 tsp sugar; 1 tbsp lime juice (freshly squeezed); 12 pcs rice paper wrappers (22 cm diameter); 1 pcs carrots (medium, julienned); 0.5 pcs cucumber (English, julienned); 0.5 pcs red bell pepper (julienned); 0.25 cup fresh basil (Thai or sweet basil leaves); 0.25 cup fresh cilantro (leaves); 6 pcs lettuce leaves (such as butter or green leaf, halved); 0.25 cup peanut butter (creamy); 2 tbsp sweet chili sauce; 1 tbsp soy sauce (low sodium); 1 tbsp rice vinegar; 1 tbsp lime juice; 2 tbsp water (as needed for consistency)

A platter of freshly made Thai green curry chicken rice paper rolls, each roll perfectly translucent and revealing the colorful filling of julienned carrots, cucumber, red bell pepper, green curry chicken, and fresh basil and cilantro. The rolls are arranged neatly, some cut in half to showcase the vibrant cross-section. Beside them are two small ceramic bowls, one holding a creamy brown peanut di

Embark on a culinary journey to Thailand with these light and refreshing Thai Green Curry Chicken Rice Paper Rolls. A popular street food in Southeast Asia, rice paper rolls, or 'Gỏi cuốn' in Vietnamese (a very similar dish), are renowned for their fresh ingredients and vibrant flavors, offering a healthier alternative to fried spring rolls. This recipe infuses the classic fresh rolls with the bold, aromatic essence of Thai green curry. Succulent chicken breast is gently cooked in a rich, spicy green curry coconut milk sauce, fragrant with lemongrass and kaffir lime leaves. These tender pieces are then carefully hand-rolled with crisp, julienned carrots, refreshing cucumber, vibrant red bell pepper, and fresh herbs like cilantro and basil, all encased in delicate, translucent rice paper wrappers. The beauty of these rolls lies in their textural contrast—the chewiness of the wrapper, the crunch of the vegetables, and the tender, flavorful chicken. They are perfectly complemented by a creamy peanut and sweet chili dipping sauce, bringing together a symphony of sweet, spicy, salty, and sour notes. Ideal as an appetizer for a gathering, a light lunch, or a unique party dish, these fresh rolls are incredibly satisfying and visually appealing. Preparing them is an engaging experience, turning simple ingredients into a gourmet 'Wrap & Roll Delight' that is both wholesome and bursting with authentic Thai taste. Discover the joy of fresh, healthy eating with this delightful and easy-to-customize recipe.

Preparation time: 30 min
Cooking time: 15 min
Total time: 45 min
Servings: 12

Instructions

for the green curry chicken

1Heat a non-stick pan over medium heat. Add green curry paste and stir-fry for 1 minute until fragrant.
2Stir in coconut milk, lemongrass, fish sauce, and sugar. Bring to a simmer, then add the thinly sliced chicken breast.
3Cook for 5-7 minutes, or until the chicken is cooked through and the sauce has slightly thickened. Remove from heat, discard lemongrass, and stir in lime juice. Let the chicken cool completely.

for the peanut dipping sauce

1In a small bowl, whisk together peanut butter, sweet chili sauce, soy sauce, rice vinegar, and lime juice. Gradually add water, stirring until you reach your desired consistency. Set aside.

to assemble the rolls

1Prepare a shallow dish with warm water. Dip one rice paper wrapper into the warm water for 15-20 seconds, until it becomes soft and pliable. Lay it flat on a clean, damp surface.
2Arrange a piece of lettuce in the center of the wrapper, leaving space on the sides. Top with a few pieces of chicken, some julienned carrots, cucumber, red bell pepper, and a few basil and cilantro leaves.
3Fold the bottom edge of the wrapper over the filling, then fold in the sides. Roll tightly from the bottom to the top to form a neat cylindrical roll.
4Place the finished roll seam-side down on a platter. Repeat with the remaining wrappers and filling ingredients. If stacking, place parchment paper between layers to prevent sticking.
5Serve the Thai Green Curry Chicken Rice Paper Rolls immediately with the peanut dipping sauce.

Instructions

for the green curry chicken

1Heat a non-stick pan over medium heat. Add green curry paste and stir-fry for 1 minute until fragrant.
2Stir in coconut milk, lemongrass, fish sauce, and sugar. Bring to a simmer, then add the thinly sliced chicken breast.
3Cook for 5-7 minutes, or until the chicken is cooked through and the sauce has slightly thickened. Remove from heat, discard lemongrass, and stir in lime juice. Let the chicken cool completely.

for the peanut dipping sauce

1In a small bowl, whisk together peanut butter, sweet chili sauce, soy sauce, rice vinegar, and lime juice. Gradually add water, stirring until you reach your desired consistency. Set aside.

to assemble the rolls

1Prepare a shallow dish with warm water. Dip one rice paper wrapper into the warm water for 15-20 seconds, until it becomes soft and pliable. Lay it flat on a clean, damp surface.
2Arrange a piece of lettuce in the center of the wrapper, leaving space on the sides. Top with a few pieces of chicken, some julienned carrots, cucumber, red bell pepper, and a few basil and cilantro leaves.
3Fold the bottom edge of the wrapper over the filling, then fold in the sides. Roll tightly from the bottom to the top to form a neat cylindrical roll.
4Place the finished roll seam-side down on a platter. Repeat with the remaining wrappers and filling ingredients. If stacking, place parchment paper between layers to prevent sticking.
5Serve the Thai Green Curry Chicken Rice Paper Rolls immediately with the peanut dipping sauce.

Nutrition Information

Calories: 150 kcal
Protein: 9 g
Fat: 7 g
Carbs: 14 g

Nutrient	Per serving
Calories	150 kcal
Protein	9 g
Fat	7 g
Carbs	14 g

Tips

Ensure all vegetables and chicken are prepped and laid out before you start rolling, as rice paper softens quickly.
Do not overstuff the rolls; a moderate amount of filling ensures easier rolling and prevents tearing.