Cooked - Lemongrass Chicken Rice Paper Rolls - recipe tin eats

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Lemongrass Chicken Rice Paper Rolls - recipe tin eats

1.0

350g / 12oz boneless chicken thighs, very finely sliced (2.5cm/1" wide, 3mm / ⅛" thin)

1 ½ tbsp fish sauce (sub light or all-purpose soy sauce)

2 tbsp brown sugar

1 tbsp lemongrass, finely grated (or paste)

1 tbsp lime juice (sub rice vinegar)

1 garlic clove, finely grated

1 tbsp canola oil or other neutral oil, for cooking

10 sheets round rice paper, ~22cm/8.5"

70g / 2.5 oz dried vermicelli noodles, prepared per packet

1 cup (packed) each green& red cabbage, very finely sliced – or any lettuce

1 carrot, peeled and finely julienned (or cucumber)

⅓ cup coriander / cilantro leaves roughly chopped (or Thai Basil leaves, extra mint leaves)

½ cup small mint leaves (or tear larger ones)

1 ½ tbsp natural peanut butter, smooth (sub regular peanut butter spread*)

2 tbsp hoisin sauce

1 tbsp white vinegar (or ½ tbsp lime juice)

3 tbsp milk (any fat %) (or water)

1 small garlic clove, finely grated

2 tsp brown sugar

⅛ tsp cooking/kosher salt

½ tsp samba oelak or other chilli paste (100% optional)

Mix marinade ingredients, then coat chicken. Set aside 15 minutes while you prep everything else (or overnight).
Heat oil in non-stick pan on high heat until very hot, cook chicken 3 min stirring constantly until golden then spread on plate to cool. (Cook in 2 batches if your pan is crowded, weak stove etc else it will go watery).
Dip rice paper in water 2 sec, place on cutting board. Sprinkle middle with coriander leaves, then ⅒ chicken, top with cabbages, carrot, mint leaves, then weigh it all down with a bundle of noodles. Fold bottom over filling, fold sides in, then firmly roll up.
Serve with dipping sauce. Cutting in half for presentation is lovely if passing around as appetisers!

Course🍤Appetizer

Diets...

CategoryRice Paper Rolls

Cuisine🇻🇳Vietnamese

Occasions🎊Party🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 40 weeks ago

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