Enjoy a burst of flavor with floral lemongrass, ginger, and garlic marinated, then charred chicken breast served with fresh mint and cilantro, crisp shredded green cabbage, red cabbage, carrots, and cucumbers.
Chewy rice vermicelli noodles wrapped in rice paper and served with a sweet, spicy, tangy classic Vietnamese dipping sauce for the perfect and fulfilling chicken spring roll meal.
Table of Contents
Jump to:
- Fragrant Lemongrass
- Vietnamese-Inspired
- Spring Rolls vs. Summer Rolls
- Nuoc Cham
- Vietnamese Food US Popularity
- Ingredients with Steps
- Instructions with Pictures
- Rolling Spring Rolls Tips (Illustrations)
- Substitutions
- Variations
- Equipment
- Storage
- Cooking Tip
- Frequently Asked Questions
- Poultry Recipes
- Asian-Inspired Recipes
- 📖 Recipe
- Video
- Have a Comment or Question?
Fragrant Lemongrass
Don't miss out on the incredible taste of Lemongrass Marinated Grilled Chicken Spring Rolls—this is the perfect recipe that you’ll want to make again and again. The secret ingredient is fresh lemongrass, which, combined with ginger and garlic, creates an aromatic dish that will delight your senses.
Juicy, perfectly charred chicken breast from your grill pan or outdoor grill pairs beautifully with fresh mint, cilantro, crisp shredded green and red cabbage, carrots, cucumbers, and chewy rice vermicelli noodles.
Wrapped in delicate rice paper and served with a sweet, spicy, tangy classic Vietnamese dipping sauce, these spring rolls offer an irresistible burst of flavor and texture.
Try this recipe, and you won’t regret the amazing taste of lemongrass grilled chicken—it’s a culinary experience you won’t want to miss.
Vietnamese-Inspired
Lemongrass chicken is a beloved dish in Southeast Asian cuisine, and its roots are in Vietnam, where the aromatic herb is a staple in cooking. Traditionally, the chicken is marinated with fresh lemongrass, garlic, and ginger, giving it an enticing aroma and flavorful depth.
Taking inspiration from this classic dish, I crafted a recipe for Lemongrass Marinated Grilled Chicken Spring Rolls to capture the essence of its amazing smell and taste. The spring rolls are a perfect idea for lunch or dinner, combining everything you need in a convenient, handheld meal.
Each roll is packed with grilled lemongrass chicken, fresh herbs, crisp vegetables, and chewy rice vermicelli noodles, all wrapped in delicate rice paper. To enhance the experience, I included a homemade nuoc cham dipping sauce made from scratch, adding a sweet, spicy, and tangy complement to the rolls.
This fusion of tradition and creativity offers a delicious and satisfying lunch option showcasing the best Vietnamese flavors.
Spring Rolls vs. Summer Rolls
Before my beloved food enthusiast nerds come for me, I understand that these are technically summer rolls, however, when you search for them on the web or menu, it is often called spring rolls.
And if you are still wondering, what is the difference? Well, summer rolls, often called fresh spring rolls or Vietnamese spring rolls, are made with rice paper wrappers and filled with fresh ingredients like shrimp, pork, herbs, rice vermicelli, and crisp vegetables.
They’re light, refreshing, and served cold or at room temperature, with a dipping sauce like peanut sauce or soy-ginger dip.
On the other hand, traditional spring rolls, which are popular in Chinese cuisine, use a thin wheat flour wrapper, filled with cabbage, carrots, and sometimes meat or seafood. These are fried to a crispy, golden brown, offering a savory, crunchy bite, and are usually served hot with sweet and sour or hoisin sauce.
We know these in the US as Vietnamese rolls or fried spring rolls. Even though people often mix them up, the two rolls are quite distinct.
Nuoc Cham
Some may wonder why I chose to serve these with this sauce. Nuoc cham is a fundamental Vietnamese dipping sauce that combines sweet, sour, salty, and spicy flavors. Which I find to be a perfect match for these rolls.
Also, It is usually made from a mixture of fish sauce, lime juice, sugar, garlic, chili, and water. This versatile sauce is essential in Vietnamese cuisine, enhancing dishes such as spring rolls, grilled meats, and noodle salads with its well-balanced complexity and super easy to make.
Its origins can be traced back to Vietnam's culinary traditions, where it has been used for centuries to enhance the flavors of various dishes.
Vietnamese Food US Popularity
Vietnamese cuisine became popular in the United States in the late 20th century, particularly after the Vietnam War, as Vietnamese immigrants introduced Americans to the fresh, vibrant flavors of their homeland.
Today, Vietnamese food is renowned for its healthy, flavorful dishes, with nuoc cham often showcased in many popular recipes, reflecting the wider acceptance and enthusiasm for this dynamic cuisine.
Are you looking for authentic Vietnamese recipes? Check out Hungry Huy and Vicky Pham.
Try These Globally-Inspired Recipes
- Shrimp and Pork Belly Pad Thai - Spring Roll Style
- Fresh Hoisin Mushrooms Noodle Bowl with Spicy Peanut Sauce
- Beef Flavored Seaweed Ramyun with Egg, Gochujang, and Mushrooms
- Quick and Easy Veggie Ramyeon
- Grilled Shrimp Garlic Jalapeno Butter and Cilantro Lime Rice
Ingredients with Steps
To prepare Lemongrass Marinated Grilled Chicken Spring Rolls, start by soaking rice vermicelli noodles in lukewarm water for 20 minutes, then cook according to package instructions, drain, rinse with cold water, and set aside. Meanwhile, prepare the chicken marinade by diamond-slitting the boneless skinless chicken breasts and blending chopped lemongrass, minced garlic, shallot, fish sauce, soy sauce, honey, and avocado oil in a food processor.
Coat the chicken thoroughly with the marinade and let it sit for 15 minutes. While marinating, prepare the nuoc cham by mixing fish sauce, lime juice, water, sugar, minced garlic, and finely chopped red chili until the sugar dissolves. Julienne, rinse, and dry the cucumber and carrots and the cilantro and mint leaves. Place the slaw in a mixing bowl.
Heat a grill pan over medium-high heat and grill the marinated chicken for 6-7 minutes on one side, then flip and cook for another 7 minutes until fully cooked and slightly charred. Let the chicken rest for 5 minutes before slicing into thin strips. To assemble, dip a rice paper wrapper in warm water to soften, then decorate with cilantro and mint, followed by sliced chicken, slaw, vermicelli noodles, cucumber, and carrots.
Fold and roll tightly, repeating with remaining wrappers and fillings. Serve the spring rolls sliced into 1½-inch pieces with lime wedges and spicy fish dipping sauce on the side.
Ingredient Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe. Check out the live Culinary Glossary here.
Ingredients
- Rice Vermicelli Noodles - Thin, white rice noodles made from rice flour are commonly used in Asian cuisines. They are usually soaked and then boiled before being added to dishes.
- Lemongrass - A fragrant herb with a lemony flavor commonly used in Southeast Asian cooking. It can be used fresh, dried, or powdered.
- Nuoc Cham - A classic Vietnamese dipping sauce made from fish sauce, lime juice, sugar, water, garlic, and chili, known for its balanced sweet, sour, salty, and spicy flavors.
- Cilantro - Also known as coriander, this herb has a fresh, slightly citrusy flavor and is commonly used in Asian, Latin American, and Middle Eastern cuisines.
- Mint Leaves - A fragrant herb with a cool, refreshing flavor, often used in both savory and sweet dishes.
- Rice Paper Wrapper - Thin, edible wrappers made from rice flour and water used to encase fillings in spring rolls. They become pliable when soaked in water.
- Slaw - A salad made from shredded raw vegetables, typically cabbage, dressed with a vinaigrette or creamy dressing.
- Fish Sauce - A pungent, salty condiment made from fermented fish, commonly used in Southeast Asian cooking to add umami flavor.
- Avocado Oil - A type of oil pressed from the avocado fruit, known for its high smoke point and mild flavor, making it suitable for cooking at high temperatures.
Techniques
- Diamond Slit - A technique where shallow cuts are made in a crosshatch pattern on the surface of the meat to allow for quicker marination and even cooking.
- Marinate - To soak food, typically meat, in a seasoned liquid for a period of time to add flavor and tenderize.
- Julienne - A cutting technique where vegetables are sliced into thin, matchstick-sized pieces.
- Rest - Allowing cooked meat to sit for a period after cooking to let the juices redistribute, resulting in more tender and flavorful meat.
- Caramelize - The process of cooking sugar until it turns brown and develops a rich, complex flavor. This can also refer to the browning of natural sugars in foods like vegetables and meat.
Equipment
- Grill Pan - A frying pan with raised ridges on the cooking surface, used to grill foods indoors, giving them a charred appearance and flavor similar to outdoor grilling.
See the recipe card for quantities below.
30-minute warm water-soaked rice vermicelli noodles.
Buy Asian Best Premium Rice Vermicelli Bun Gao, 140z (3 Packs)
Make this recipe easier with a store-bought tri-color slaw or use a coleslaw kit.
Top recommended rice papers.
Get Three Ladies Brand Spring Roll Rice Paper Wrapper (2 Packs) Round, 22cm
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Prep
The rice vermicelli will turn a bright white when soaked and brighter when cooked and will not be translucent. Like fresh pasta, you will only cook this noodle for 1 to 2 minutes. You want it to still be chewy, springy, and not mushy.
Blending the marinade ingredients allows it to be more potent and easier to stick to the surface of the meat to marinate it quicker.
This is also the reason for diamond slits in the chicken breast.
Cook
Grilling the chicken to a nice golden brown creates flavor through caramelization, which is called the Maillard reaction.
Let the chicken rest for at least 5 minutes and cut thinly for tender meat.
Roll
Dip the rice paper in lukewarm water, and once it is pliable, immediately pull it out, lay it down, and spread it flat.
Stack the ingredients on the lower bottom part of the wrap to make it a rectangle shape since this will predict the roll's shape.
Fold in the two sides in a straight verticle line, then fold in the bottom while tucking in the filling.
Then, begin rolling while gently tucking in to keep it tight.
If your hands get sticky, dip is in the water.
It may not be the perfect roll, but it will not matter because of how it will be served in sliced pieces.
Serve
With a wet knife, slice into even pieces that are at least 1 and ½-inch pieces.
Rolling Spring Rolls Tips (Illustrations)
Here is an illustrated tutorial guide with helpful techniques on preparing and rolling perfect spring rolls to remember.
- Soak the Rice Paper Briefly - Dip the rice paper in warm water for just 5-10 seconds. It should be pliable but still firm. It will soften more as you roll, so avoid over-soaking.
- Work on a Damp Surface - Roll your spring rolls on a damp kitchen towel or non-stick surface to prevent the rice paper from sticking or tearing.
- Don’t Overfill -Add your fillings in the center and resist the urge to overfill. This makes it easier to roll tightly and prevents tearing.
- Layer Ingredients Neatly -Arrange your ingredients in layers, starting with herbs or colorful veggies, so they show through the translucent rice paper for a visually appealing roll.
- Use a Lettuce Wrapper - For delicate fillings like shrimp or soft veggies, use a lettuce leaf as a “buffer” inside the rice paper to keep everything together and prevent tearing.
- Start Rolling Tightly - Fold the bottom edge of the rice paper over the filling, then fold in the sides tightly before rolling all the way up. This keeps the ingredients tucked in securely.
- Remember! Practice Makes Perfect - Don’t worry if your first few rolls aren’t perfect! Practice will help you get the right feel for how much filling and how tightly to roll.
Substitutions
Dairy-Free
- This lemongrass chicken marinade spring roll is already dairy-free.
Gluten-Free
- Low-Sodium Soy Sauce - A gluten-free substitute for soy sauce is tamari, which offers a similarly rich, savory flavor without wheat.
Vegetarian
- Boneless Skinless Chicken Breast - Use pressed firm tofu, make a shallow diamond slit, then place in the marinade.
- Fish Sauce - A substitute for fish sauce can be made by combining soy sauce or tamari with seaweed and a touch of miso paste to replicate the salty, umami flavor.
Convenience
- Lemongrass Stalk - If you can't find the stalks at Asian grocery stores, use lemongrass paste, which can be found in the produce section of major grocery stores.
- Minced Garlic - Use grated or garlic paste.
- Honey - Use brown sugar as a substitute.
- Boneless Skinless Chicken Breast - You can also use boneless skinless chicken thighs.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
- Rice Noodle Bowl - Turn this into a delicious Lemongrass Chicken Rice Noodle Bowl by omitting the rice wrapper. In thirds, place sliced chicken rice noodles. For the last third, toss the shredded red and green cabbage, carrots, cucumber, mint, and cilantro leaves together, then add to the bowl. Serve with the nuoc cham as the dressing. I did this, and it was so delicious!
- Chicken Salad - Another favorite way is to just have the salad, slice chicken, and use the dipping sauce as the dressing.
For meal prep, I typically use these Freshware Meal Prep Containers since they save a lot of space. I recommend using it if the meal will be eaten in less than three days.
Equipment
- Pot - Used to cook the vermicelli noodles briefly, like the 3-Quart All-Clad D3 3-Ply Stainless Steel Sauce Pan.
- Food Processor - To blend the marinade. I used the KitchenAid 3.5 Cup Food Chopper.
- Mixing Bowls - To soak the vermicelli noodles, marinate the chicken, soak the rice wrappers, and hold the vegetables. A tray or shallow pan can also be used for some of these methods. I used the Pyrex Glass Mixing Bowls.
- Grill Pan - To grill the marinaded chicken, which makes grill marks that increase the flavor. For this recipe, I used a Lodge Cast Iron Square Grill Pan. An outdoor grill can also be used; instructions are provided on the recipe card.
Kitchen Must Haves - Find other tools I use here.
Storage
- Refrigerator - To store in the fridge, place any leftover chicken in a shallow 2-inch container to cool down quickly. Then, store it in an airtight container. Store the rolls in airtight containers. The rolls will last up to two days. The sauce will last up to four days.
- Freezer - Follow the refrigeration process mentioned above for the chicken. Then, place it in the freezer in a labeled, airtight container. I do not recommend freezing the spring rolls.
- When Ready to Eat - Let it sit for at least 5 minutes to get to room temperature or quickly heat in the microwave in 15-second increments, just enough to make the rice paper and noodles pliable again.
For meal prep, I typically use Freshware Meal Prep Containers.
Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer. Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.
Cooking Tip
- When using rice paper for making spring rolls, it's important to have a shallow dish of warm water nearby to soften the sheets.
- Dip each rice paper sheet into the water for about 10-15 seconds until it becomes pliable but not too soft, then lay it on a damp towel or a clean surface. Next, quickly fill it with your desired ingredients, being careful not to overstuff, as this can make rolling difficult.
- Fold the sides in first, then roll tightly from the bottom, similar to wrapping a burrito. For best results, serve immediately or cover them with a damp cloth to prevent them from drying out.
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab. Click here for an extended live Culinary Glossary.
Frequently Asked Questions
To prevent chicken from sticking to the grill, ensure that the grill grates are clean and well-oiled before cooking. Preheat the grill to medium-high heat, and lightly oil the chicken itself or marinate it to add a layer of fat. Avoid moving the chicken too soon; let it sear for a few minutes to develop a crust before flipping.
When it comes to rice paper, some of the top brands to consider are Three Ladies, Bamboo Tree, and Red Rose. These brands are renowned for producing high-quality, easy-to-use rice paper that remains pliable without tearing.
As for rice vermicelli, you may want to look into brands such as Asian Best and Three Ladies, which offer thin, versatile noodles that are perfect for spring rolls and other dishes. It's best to buy products made in Vietnam or Thailand.
In addition to nuoc cham sauce, the classic peanut sauce, and hoisin sauce, you can serve spring rolls with a variety of other delicious sauces. Try a spicy sriracha mayo, blending sriracha with mayonnaise for a creamy, spicy kick.
Another great option is a refreshing soy-ginger sauce, combining soy sauce, fresh ginger, garlic, and a touch of honey. These sauces add a delightful twist and complement the fresh flavors of spring rolls perfectly.
Poultry Recipes
Looking for other Poultry recipes like this? Try these:
- Creamy Curry Chicken Gnocchi Soup | Caribbean Style
- Creamy Chicken Corn Chowder with Dumplings | Dairy-Free
- One-Pot Curry Meatball Soup with Ground Turkey and Kale
- Healthy Spicy Ground Turkey Stuffed Peppers with Salad
Asian-Inspired Recipes
Looking for other Asian-inspired recipes like this? Try these:
- How to Make Multigrain Rice | Purple Rice Recipe
- Easy Sheet Pan Spicy Miso Salmon Rice Bowl
- Sheet Pan Citrus Chili Lime Salmon with Vegetables
- Simple Spicy Garlic Chili Sauce Chicken Pasta
📖 Recipe
Lemongrass Marinated Grilled Chicken Spring Rolls
Ingredients
Lemongrass Marinated Grilled Chicken
- 50 g rice vermicelli noodles
- 2 boneless skinless chicken breasts
- 2 lemongrass stalks sliced
- 3 cloves garlic minced
- 1 small shallot large chunks
- 2 tablespoons fish sauce
- 1 tablespoon low-sodium soy sauce
- 1 tablespoons honey
- 1 tablespoons avocado oil
Spicy Fish Dipping Sauce (Nuoc Cham)
- ¼ cup fish sauce
- ¼ cup fresh lime juice
- ¼ cup water
- 2 tablespoons sugar
- 1 clove garlic minced
- 1 red chili finely chopped (adjust to taste)
Rice Paper Rolls
- 8 rice paper wrappers 22 cm or larger for easier rolling
- 1 cucumber julienned
- 2 carrots julienned
- ½ cup fresh cilantro leaves
- ½ cup fresh mint leaves
- 9- ounce package of shredded green and red cabbage and carrots
To Serve
- Lime wedges for serving
Equipment
- Small Sheet Tray
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prepare Rice Vermicelli Noodles: Soak in lukewarm water for at least 20 minutes. Then, cook the vermicelli noodles according to the package instructions. Drain and rinse with cold water and set aside. While the noodles are soaking, continue with the rest of the recipe.
- Prepare the Chicken Marinade: Diamond slit the chicken breast by making shallow cuts in a pound sign (#) pattern on the thickest part of the meat for quicker marination. Then, blend the chopped lemongrass, minced garlic, shallot, fish sauce, soy sauce, honey, and avocado oil in a food processor.
- Marinate the Chicken: Add the chicken breasts to a mixing bowl and coat them thoroughly with the marinade. Let the chicken marinate for 15 minutes.
- Prepare the Spicy Fish Dipping Sauce (Nuoc Cham): While the chicken is marinating, in a mixing bowl, mix together the fish sauce, lime juice, water, sugar, minced garlic, and finely chopped red chili. Stir until the sugar is dissolved. Set aside.
- Cut and Prep the Vegetables: Julienne the cucumber and carrots. Rinse and dry the cilantro and mint leaves. Prepare the slaw by placing it in a mixing bowl and setting it aside.
- Grill the Chicken: Heat a grill pan over medium-high heat. Once hot, grill the marinated chicken breasts on one side for about 6-7 minutes, then flip, lower heat to medium, and cook for 7 minutes or until fully cooked and slightly charred.
- For Outdoor Grills: Preheat your outdoor grill to medium-high heat and ensure the grates are clean and oiled. Place the marinated chicken breasts on the hot grill, cooking on one side for 6-7 minutes with the lid closed. Flip the chicken, reduce the heat to medium, and continue grilling for another 7 minutes until fully cooked and slightly charred. Check that the internal temperature reaches 165 degrees Fahrenheit.
- Let the chicken rest for 5 minutes, then slice it into thin slices, cut on a diagonal for wide slices.
- Assemble the Rice Paper Rolls: Fill a large shallow dish or mixing bowl with warm water. Dip one rice paper wrapper into the water for about 5 seconds to soften. Lay the softened wrapper on a clean, damp kitchen towel, plate, or on a clean counter.
- Decorate the rice paper with cilantro and mint leaves, and place sliced chicken next, then add a small handful of slaw in the center. Add a portion of vermicelli noodles, cucumber, and carrots on top of the slaw, keeping it all together in an even rectangular shape on the wrap. This will predict the formation of your roll.
- Fold the bottom of the wrapper over the fillings, then fold in the sides and roll up tightly. Repeat with the remaining wrappers and fillings.
- To Serve: Depending on the size of the spring roll, each roll is divided into 1 and ½-inch pieces. Arrange the rice paper roll pieces on a serving platter. Serve with lime wedges and the spicy fish dipping sauce on the side.
Video
Notes
Nutrition
Video
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