Lemongrass Chicken Rice Paper Rolls
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.
Ingrédients
- 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.