Lemongrass Chicken Rice Paper Rolls

By RecipeTin Eats · 45 min

Ingredients

Instructions

1. Mix the marinade ingredients in a bowl, add the chicken and toss to coat. Leave for 15 minutes, or overnight.
2. Mix the peanut sauce ingredients in a small bowl until combined, adding milk if needed to loosen it.
3. Soak the vermicelli noodles in hot water for 2 minutes, then drain well and let cool.
4. Heat the oil in a large non-stick pan over high heat until very hot. Add half the chicken, leaving the leftover marinade in the bowl, and cook for 3 minutes, stirring constantly, until lightly caramelised. Move to a plate to cool. Repeat with the rest of the chicken.
5. Fill a large bowl with warm water.
6. Dip a rice paper sheet in the water for 2 seconds, rotating it so every section gets 2 seconds if the bowl is small. Lay it smooth side down on a board.
7. Place a little coriander just below the middle, then the chicken, carrot, cabbage and mint, and noodles last. Keep the stack neat and symmetrical.
8. Fold the bottom of the rice paper up over the filling, fold in the sides, then roll tightly to enclose it. The edges will seal themselves.
9. Transfer the rolls to a plate without stacking them, and serve with the peanut sauce.

Summarized from RecipeTin Eats's video. Watch it for the details.

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