Lemongrass and Chicken Rice Paper Rolls

Lemongrass and Chicken Rice Paper Rolls


29 people made this

These are the fresh Vietnamese spring rolls which are mainly chicken. The fresh herbs and chicken make them an enjoyable healthy option. Serve with Vietnamese dipping sauce.

Mister Umpire

Serves: 16 

  • 1kg skinless, boneless chicken breast
  • 2 tablespoons grated fresh ginger root
  • 2 tablespoons finely diced fresh jalapeno chilli
  • 1/2 cup peeled and thinly-julienned seedless cucumber
  • 1/4 cup diced fresh Thai basil leaves
  • 1/4 cup diced fresh mint leaves
  • 1/4 cup diced fresh coriander
  • 1 1/2 tablespoons finely diced lemon grass
  • 1/2 cup diced peanuts
  • 1/4 cup (60ml) fish sauce
  • 3 tablespoons lime juice
  • 2 teaspoons white sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon peanut oil
  • 16 rice paper sheets
  • 16 leaves lettuce

Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

  1. Bring a large pot of lightly-salted water to a boil. Season the chicken with salt and cook in the boiling water until no longer pink in the centre; 7 to 10 minutes. Transfer to a large plate and allow to cool completely in refrigerator. Cut into small pieces once cooled.
  2. Combine the chicken, ginger, jalapeno, cucumber, basil, mint, coriander, lemon grass and peanuts in a large mixing bowl; toss until evenly distributed. Whisk together the fish sauce, lime juice, sugar, sesame oil and peanut oil in a small bowl; add to the chicken mixture and mix with your hands until evenly coated.
  3. Fill a shallow pan with hot water. Dip the rice paper wrappers in the hot water until soft one at a time. Spread the rice paper onto a clean flat surface. Place 1 leaf of lettuce into the centre of a sheet of rice paper; spread about 1/3 cup of the chicken mixture onto the lettuce leaf. Fold the bottom end of the rice paper over the top of the mixture and then roll into a cylinder. Repeat until all ingredients are used. Cut into halves to serve.

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