Dinner

Lemongrass Chicken Rice Paper Rolls Recipe

ByElena Hart July 10, 2026July 10, 2026

Introduction

Lemongrass chicken rice paper rolls are fresh, flavorful, and perfect for a light meal or appetizer. These vibrant rolls combine tender marinated chicken, crisp vegetables, and fragrant herbs wrapped in delicate rice paper. Paired with a creamy peanut dipping sauce, they’re sure to impress at any table.

The image shows fresh spring rolls arranged closely on a white marbled surface. Each roll has a smooth, slightly see-through rice paper wrapper revealing multiple colorful layers inside: white rice noodles at the center, bright orange shredded carrots, thin strips of purple cabbage, green leafy herbs, and brown cooked tofu or meat pieces. Some rolls are cut in half, showing the neat, tight layers in cross-section, while others are whole with crushed peanuts sprinkled on top. To the side, there is a white bowl filled with thick tan-colored peanut sauce and crushed peanuts on the surface, garnished with green herb leaves. photo taken with an iphone --ar 4:5 --v 7

Ingredients

350g / 12oz boneless chicken thighs, very finely sliced (2.5cm/1″ wide, 3mm/1/8″ thick)
1 1/2 tbsp fish sauce (substitute light or all-purpose soy sauce)

2 tbsp brown sugar
1 tbsp lemongrass, finely grated (or paste)

1 tbsp lime juice (substitute rice vinegar or apple cider vinegar)
1 garlic clove, finely grated

1 tbsp canola oil (or other neutral oil, for cooking)
10 sheets round rice paper (~22cm/8.5″)
70g / 2.5 oz dried vermicelli noodles (rice noodles, or other very thin noodles)

1 cup packed green cabbage, very finely sliced (or any lettuce)
1 cup packed red cabbage, very finely sliced (or any lettuce)
1 carrot, peeled and finely julienned (or cucumber)

1/4 cup coriander/cilantro leaves, roughly chopped (or Thai basil leaves, extra mint leaves)
3/4 cup small mint leaves (or torn larger ones), regular or Vietnamese mint
1 1/2 tbsp natural peanut butter, smooth (substitute regular peanut butter spread)

2 tbsp hoisin sauce
1 tbsp white vinegar (or 1/2 tbsp lime juice)
1/4 – 1/3 cup milk (any fat %) or water

1 small garlic clove, finely grated
2 tsp brown sugar
1/8 tsp cooking salt or kosher salt

1/2 tsp crushed chili, sambal oelek, or other chili paste (optional, adjust to taste)

Instructions

Step 1: In a bowl, mix fish sauce, brown sugar, grated lemongrass, lime juice, and grated garlic. Add the sliced chicken and toss to coat. Set aside to marinate for 15 minutes or overnight for more flavor.
Step 2: Prepare the peanut sauce by combining peanut butter, hoisin sauce, white vinegar, grated garlic, brown sugar, salt, chili paste (if using), and milk or water. Stir until smooth, adjusting consistency with milk as needed.

Step 3: Place vermicelli noodles in a bowl and cover with hot water for 2 minutes. Drain well and let cool.
Step 4: Heat canola oil in a large non-stick pan over high heat. Add half the chicken and cook, stirring constantly, for about 3 minutes until lightly caramelized. Remove and spread on a plate to cool. Repeat with remaining chicken.
Step 5: Fill a large bowl with warm water. Submerge one rice paper sheet for 2 seconds, rotating if necessary, then place smooth side down on a cutting board.

Step 6: Arrange your fillings just below the center of the rice paper: sprinkle some coriander, add one-tenth of the chicken, then carrots, green and red cabbages, a generous amount of mint, and noodles last to weigh everything down.
Step 7: Fold the lower edge of the rice paper up over the filling, fold the sides in, then roll firmly to enclose. The rice paper will stick to itself to seal the roll.
Step 8: Transfer the rolls to a serving plate. Serve with the peanut sauce. For presentation, you can cut the rolls in half and stand them upright.

Tips & Variations

Marinate the chicken overnight for deeper flavor and easier preparation.
Use Thai basil instead of coriander for a different herbal note.
Substitute cucumber for carrot for a refreshing crunch.

If you don’t have rice vermicelli, thin spaghetti broken into smaller pieces works as a substitute.
Adjust the chili paste in the peanut sauce to control the heat level.

Storage

Store any leftover rolls covered in the refrigerator for up to 1 day to prevent the rice paper from drying out. It’s best to prepare rice paper rolls fresh, as they can become sticky or tough when stored long. Keep the peanut sauce refrigerated in an airtight container for up to 3 days. Reheat the peanut sauce gently before serving if desired; the rolls themselves are best served cold or at room temperature.

How to Serve

A woman's hand is holding a fresh spring roll being dipped into a bowl of thick peanut sauce topped with crushed peanuts. The spring roll has visible layers: thin translucent rice paper on the outside, white rice noodles inside, with bright green basil leaves, purple shredded cabbage, and some orange filling, possibly shredded carrots or sauce, peeking out from the edges. The bowl is white ceramic, rough-textured with a thick lip, sitting on a white marbled surface. In the background, blurred spring rolls with similar colorful fillings are visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these rice paper rolls ahead of time?

While you can prepare the filling and peanut sauce ahead, it’s best to assemble the rice paper rolls shortly before serving. Rice paper tends to harden or become sticky if stored for too long, so fresh assembly ensures the best texture.

What can I use if I can’t find lemongrass?

If fresh lemongrass isn’t available, you can substitute with 1 tablespoon of lemongrass paste or use a combination of lime zest and a bit of ginger to mimic the citrusy aroma.