Andy Cooks - Easy Chicken Rice Paper Rolls

Chicken · Easy · Healthy · Quick ·

Lemongrass chicken rice paper rolls

Name: Lemongrass chicken rice paper rolls
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 8
Cuisine: Vietnamese
Ingredients: 1 stick lemongrass, finely grated; 1 shallot, finely grated; 2 cloves garlic, finely grated; 2 tbsp fish sauce; 2 tbsp light soy sauce; 1 tbsp brown sugar; 2 chicken breast fillets, thinly sliced; 100g rice vermicelli; 8 rice paper sheets; Vietnamese mint leaves, carrot battons, mint, coriander, butter lettuce, sliced spring onions, cucumber battons to fill.; peanut dipping sauce, Nuoc Cham, to serve

These lemongrass chicken rice paper rolls are fresh, crunchy, and seriously easy to put together. The chicken gets a quick marinade, a hot sear, and then it's all wrapped up with crisp veg, noodles, and loads of herbs. Perfect for lunch, a light dinner. Dip them in nuoc cham or peanut sauce.

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Servings

Prep time

35 minutes

Cook time

10 minutes

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Ingredients

1 stick lemongrass, finely grated
1 shallot, finely grated
2 cloves garlic, finely grated
2 tbsp fish sauce
2 tbsp light soy sauce
1 tbsp brown sugar
2 chicken breast fillets, thinly sliced
100g rice vermicelli
8 rice paper sheets
Vietnamese mint leaves, carrot battons, mint, coriander, butter lettuce, sliced spring onions, cucumber battons to fill.
peanut dipping sauce, Nuoc Cham, to serve

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Directions

Combine lemongrass, shallot, garlic, fish sauce, soy sauce and sugar in a large bowl and mix well.
Stir through chicken, then cover and refrigerate for at least 30 minutes to marinate.
Cook vermicelli in a saucepan of boiling water for 1 minute, until softened. Drain and refresh under cold running water. Drain well.
Heat an oiled chargrill pan over medium-high heat.
Cook chicken for 5-6 minutes, turning, until well browned and cooked through. Set aside to cool.
To assemble, dip a rice paper sheet in a shallow bowl of cold water, until just wet all over, then place the smooth side down on a clean work surface.
Start layering towards the top end of the paper with Vietnamese mint, carrot, cucumber, some lettuce, onions, slices of chicken then vermicelli.
Fold over the top to encase the fillings, then bring in the sides and roll up to completely enclose.
Repeat with remaining ingredients, then serve immediately with dipping sauces, or store in an airtight container in the fridge.