Fresh & Easy Lemongrass Chicken Spring Rolls

Lemongrass chicken spring rolls served with nuoc cham.

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Fresh & Easy Lemongrass Chicken Spring Rolls

These fresh and easy lemongrass chicken spring rolls are the perfect appetizer for any meal. Rice paper rolls are filled with addicting lemongrass chicken, fresh herbs, and vermicelli noodles, all served with an easy-to-make Vietnamese dipping sauce. In this blog post, learn how to get "grilled" chicken without the grill, how to properly hydrate rice paper, and how to customize your spring rolls to your tastes.

Prep Time20

Cook Time20

Course: Appetizer

Cuisine: Vietnamese

Keyword: chicken spring roll recipe, chicken spring rolls, simple spring roll recipe

Servings: spring rolls

Calories: 235kcal

Author: Becca Du

Equipment

Large Saute Pan

Ingredients

Lemongrass Chicken Thighs

1 lb chicken thighs boneless, skinless, cut into ½ inch pieces
2 tbsp lemongrass minced
1 shallot minced
2 cloves garlic minced
2 tbsp fish sauce
1 tbsp soy sauce
2 tbsp olive oil
1 tbsp honey
1 tbsp light brown sugar

Spring Roll Fillings & Sauce

8 pieces rice paper
4 cups lettuce cut into ~3 inch pieces
½ cup cucumbers thinly sliced
¼ cup mint
10 oz vermicelli noodles
1 cup Vietnamese dipping sauce

US Customary - Metric

Instructions

Add 1 lb of chicken thighs, 2 tbsp of minced lemongrass, 1 minced shallot, 2 cloves of minced garlic, 2 tbsp of fish sauce, 1 tbsp of soy sauce, 2 tbsp of olive oil, 1 tbsp of honey, and 1 tbsp of light brown sugar to a bowl. Mix and let marinate for 15 minutes.
While the chicken is marinating, prepare your other ingredients. Boil 10 oz of vermicelli noodles. Cut 4 cups of lettuce and ½ cup of cucumbers. Make 1 cup of Vietnamese dipping sauce. Set all of it aside.
Heat a pan over high heat. Make sure your pan is hot before cooking your chicken. That's what gives it the "grilled look" without the grill. Cook the chicken in batches for 1-2 minutes on each side. Remove from the heat and set aside.
Now it's time to make your spring rolls! Hydrate 1 piece of rice paper and lie it flat on a plate. Add a few pieces of lettuce, cucumbers, mint, and a small handful of vermicelli noodles to the bottom third of the rice paper. Follow that with a few pieces of lemongrass chicken.
Starting from the bottom, roll upward. When you're halfway up the rice paper, fold over the left and right sides of the spring roll and then complete the spring roll. Repeat until you run out of rice paper or filling.
Serve with a side of Vietnamese dipping sauce and enjoy!

Video

Notes

See "tips" section of the blog post for instructions on how to properly hydrate rice paper.
Feel free to use whatever vegetables you want for the filling.
In addition to using a fry pan, you can also use a grill to impart better smoky flavor to the chicken.
Storage Instructions: The components for chicken spring rolls should be stored separately and should be used right before consumption. The cooked chicken can be stored in the fridge for up to 3 days and the vegetables up to a week, depending on the vegetable.

Nutrition