chicken rice paper rolls

Recipe video above. You can make chicken rice paper rolls using plain shredded chicken. But they&#39;re so much more exciting with caramelised little bits of lemongrass marinated chicken! This is one of those recipes I pitch as &quot;light-and-fresh-but-not-boring&quot;, not that we would expect anything less from the Vietnamese. The fresh mint in this really makes it, so don&#39;t skimp on it! But the thing everybody goes mad for is the peanut sauce. Always!Feel free to switch the vegetables - see Ingredients section in post for lots of other options. For a peanut-free sauce alternative, use sweet chilli sauce with a dash of lime or sriracha.Next time - try the Prawn Rice Paper Rolls!

Lemongrass Chicken Rice Paper Rolls

chicken

tbsp fish sauce ((substitute light or all-purpose soy sauce))

brown sugar

lemongrass

lime juice ((substitute rice vinegar

garlic (, finely grated)

tbsp canola oil

round rice paper (, ~22cm/8.5" (Note 3))

/ 2.5 oz dried vermicelli noodles ((rice noodles),

(packed) red cabbage (, very finely sliced (or any lettuce))

carrot (, peeled and finely julienned (or cucumber))

coriander / cilantro leaves

mint leaves ((or tear larger ones), regular, or Vietnamese mint)

peanut butter (, smooth (Substitute regular peanut butter spread, Note 4))

hoisin sauce

tbsp white vinegar ((or 1/2 tbsp lime juice))

milk

salt / kosher salt

tsp crushed chilli, samba oelak

Marinate chicken - Mix the Marinade ingredients in a bowl. Add chicken and toss to coat. Set aside to marinate for 15 minutes while you prepare everything else (or overnight).

Peanut Sauce - Mix ingredients together in a small bowl until combined, using milk to adjust the consistency if needed so it&#39;s not too thick.

Noodles - Place vermicelli noodles in a bowl and cover with hot water for 2 minutes, then drain very well and let cool. (Or follow packet instructions, if different).

Cook chicken - Heat the oil in a large non-stick pan over high heat until very hot. Add half the chicken (leave residual marinade in bowl) and cook for 3 minutes, stirring constantly, until lightly caramelised. Remove from the pan and spread out on a plate to cool before using. Repeat with remaining chicken. (Note: I don&#39;t cook in 2 batches in the video because the stove is super strong).

Water bowl - Fill a large bowl with warm water. (The bowl doesn&#39;t need to be large enough to fit the whole rice paper in one go.)

Submerge rice paper in the water for 2 seconds (if your bowl isn&#39;t large enough to fit the whole rice paper in one go, that&#39;s fine, just rotate it and count 2 seconds for each section you submerge into the water), place the smooth side down on a cutting board. (Note 3)

Stuffing - Place stuffing just beneath the middle, in whatever order you want (it doesn&#39;t really matter), but try to pile in a symmetrical stack (for ease of rolling / neat rolls). My typical: sprinkle ~2 tsp coriander, top with one-tenth of the chicken, then carrots, cabbages, mint leaves (generous), and noodles last to weigh everything down (I wrap around hand to bundle into a neat shape).

Roll (Note 5) - Fold the lower part of the rice paper up over the stuffing, then fold the sides in. Roll to enclose the filling, making it fairly firm. It will self-stick to seal (yay!). Don&#39;t worry if it&#39;s a bit wonky, it will still taste fabulous!

Serve - Transfer to serving plate (ignore what I do in the video - don&#39;t stack! They stick.) Serve with peanut dipping sauce. Sometimes I cut in half and stand upright, per photos in the post (great for appetisers!).

Can you get a deal that cuts to store ordered ingredients.  It would save the world a munch.  I've seen it on an American site.  Woolworths here in Australia has one.
Good luck with the land you purchased!!!
Best wishes always, Cheryl Eileen Hart llb

Homemade fresh summer rolls or Vietnamese style rice paper rolls packed with healthy veggies and your favorite protein. Gluten free and totally customizable.

Chicken Rice Paper Rolls

chicken (see notes)

lettuce leaves

carrot

cucumber (finely sliced)

g rice noodles (prepared

mint (or coriander leaves)

20 cm round rice paper sheets

sweet chili sauce

lime

Fill a large bowl with warm water. Dip rice paper sheets (one at a time) in water and leave it to soften for about 30 seconds. Remove, and place it on a flat work surface. Place chicken, cooked noodles and vegetables at the bottom of the wrapper closest to you in the middle.

Fold the sides of the wrapper over the filling, and roll from the bottom to enclose the mixture. Continue with the rest of the wrappers and fillings. Set aside.

Chicken rice paper rolls:

Combine together sweet chili sauce and lime juice in a small bowl.

Serve rice paper rolls with the dipping sauce.

Dipping sauce:

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Lemongrass Chicken Rice Paper Rolls

Chicken Rice Paper Rolls

Top 2 chicken rice paper rolls recipes from across the web

The most viewed chicken rice paper rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Lemongrass Chicken Rice Paper Rolls

Chicken Rice Paper Rolls

The most viewed chicken rice paper rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine