Lemongrass Chicken Rice Paper Rolls

Name: Lemongrass Chicken Rice Paper Rolls
Total time: 45 min
Yield: 10 personnes
Cuisine: Vietnamienne
Ingredients: 350g boneless chicken thighs, finely sliced; 1 1/2 tbsp fish sauce; 2 tbsp brown sugar; 1 tbsp lemongrass, finely grated; 1 tbsp lime juice; 1 garlic clove, finely grated; 1 tbsp canola oil; 10 sheets round rice paper; 70g dried vermicelli noodles; 1 cup green cabbage, finely sliced; 1 cup red cabbage, finely sliced; 1 carrot, finely julienned; 1/4 cup coriander leaves; 3/4 cup small mint leaves; 1 1/2 tbsp natural peanut butter; 2 tbsp hoisin sauce; 1 tbsp white vinegar; 1/4 - 1/3 cup milk; 1 small garlic clove, finely grated; 2 tsp brown sugar; 1/8 tsp salt; 1/2 tsp crushed chilli

Caramelized notes of lemongrass-marinated chicken define these fresh, light Vietnamese-style rolls. Paired with a signature savory-sweet peanut dipping sauce, this balanced combination offers a bright alternative to standard sandwiches or salads.

45 min

10 pers

pan

Entrée

healthy

vietnamese

chicken

peanut

RecipeTin Eats

Ingrédients

10 pers

350 g boneless chicken thighs · finely sliced
1 1/2 tbsp fish sauce
2 tbsp brown sugar
1 tbsp lemongrass · finely grated
1 tbsp lime juice
1 garlic clove · finely grated
1 tbsp canola oil
10 round rice paper
70 g dried vermicelli noodles
1 cup green cabbage · finely sliced
1 cup red cabbage · finely sliced
1 carrot · finely julienned
1/4 cup coriander leaves
3/4 cup small mint leaves
1 1/2 tbsp natural peanut butter
2 tbsp hoisin sauce
1 tbsp white vinegar
1/4 - 1/3 cup milk
1 small garlic clove · finely grated
2 tsp brown sugar
1/8 tsp salt
1/2 tsp crushed chilli

Préparation

1
Mix the marinade ingredients in a bowl, add the chicken, and toss to coat. Let marinate for at least 15 minutes.
2
Whisk the peanut sauce ingredients together in a small bowl, adding milk as needed to reach the desired consistency.
3
Soak the vermicelli noodles in hot water for 2 minutes, then drain thoroughly and let them cool.
4
Heat oil in a large non-stick pan over high heat. Sear the chicken in batches for 3 minutes until caramelized, stirring constantly. Remove from the pan and let cool completely.
5
Fill a large bowl with warm water and submerge each sheet of rice paper for 2 seconds before laying flat on a cutting board.
6
Arrange a small amount of coriander, chicken, carrots, cabbages, mint, and noodles in the center of the rice paper.
7
Fold the lower edge of the rice paper over the filling, fold in the sides, and roll firmly to seal.
8
Serve immediately with the prepared peanut dipping sauce.