Vietnamese Lemongrass Chicken Summer Rolls
Vietnamese Lemongrass Chicken Summer Rolls
Experience the vibrant, fresh flavors of Vietnam with these delightful lemongrass chicken summer rolls. Thin rice paper wrappers cradle tender, marinated chicken, crisp julienned vegetables, fresh herbs like mint and cilantro, and vermicelli noodles. Served with a tangy peanut dipping sauce, these rolls are a refreshing appetizer or a light meal. The preparation is straightforward, focusing on assembly and showcasing the bright ingredients. They offer a delightful textural contrast between the chewy wrapper, the tender chicken, and the crunchy vegetables, making each bite truly satisfying. This recipe is perfect for a warm day or when you want a healthy, yet flavorful, option that is endlessly customizable with your favorite fillings, making it an ideal choice for any 'Wrap & Roll Delights' enthusiast.
- Preparation time
- 30 min
- Cooking time
- 10 min
- Total time
- 40 min
- Servings
- 12
Instructions
Prepare Lemongrass Chicken
- 1In a medium bowl, combine the sliced chicken thighs with minced lemongrass, fish sauce, soy sauce, brown sugar, and minced garlic. Mix well and marinate for at least 30 minutes, or ideally 2-4 hours, in the refrigerator.
- 2Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring frequently, until the chicken is cooked through and lightly caramelized. Set aside to cool slightly.
Prepare Peanut Dipping Sauce
- 1In a small bowl, whisk together the creamy peanut butter, hoisin sauce, rice vinegar, soy sauce, fresh lime juice, and chili garlic sauce.
- 2Gradually add warm water, 1 tablespoon at a time, whisking continuously until the sauce reaches your desired dipping consistency. It should be smooth and pourable, but not too thin. Set aside.
Assemble Summer Rolls
- 1Prepare a shallow dish or large plate with warm water. Dip one rice paper wrapper into the warm water for about 15-20 seconds, until it becomes pliable but not overly soft. Lay it flat on a clean, damp work surface.
- 2Arrange a small amount of lettuce, vermicelli noodles, julienned cucumber, julienned carrots, fresh mint, and cilantro near the bottom edge of the wrapper, leaving space on the sides.
- 3Place a portion of the cooked lemongrass chicken on top of the vegetables and noodles.
- 4Fold the bottom edge of the rice paper wrapper up over the filling, then fold in the sides firmly to create a tight roll. Continue rolling upwards until the wrapper is sealed, forming a compact summer roll.
- 5Repeat with the remaining wrappers and filling ingredients. Place the finished rolls on a platter, ensuring they don't touch if serving immediately, or cover with a damp cloth if preparing ahead to prevent sticking.
Serve
- 1Serve the Vietnamese Lemongrass Chicken Summer Rolls immediately with the peanut dipping sauce. Enjoy!
Nutrition Information
- Calories
- 181 kcal
- Protein
- 12 g
- Fat
- 7 g
- Carbs
- 18 g
| Nutrient | Per serving |
|---|---|
| Calories | 181 kcal |
| Protein | 12 g |
| Fat | 7 g |
| Carbs | 18 g |
Tips
- To prevent rice paper wrappers from tearing, work quickly and avoid over-soaking. The wrapper will continue to soften as you fill it.
- Do not overcrowd the skillet when cooking chicken; cook in batches if necessary to ensure even browning and proper cooking.
- For a beautiful presentation, cut rolls in half diagonally before serving. Garnish with chopped peanuts or a sprig of cilantro if desired.