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sliced lemongrass chicken, cabbage, rice vermicelli spring roll with nouc cham sauce on side all on a round flat plate.
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Lemongrass Marinated Grilled Chicken Spring Rolls

Author: Maika
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, and chewy rice vermicelli noodles all wrapped in rice paper and served with a sweet, spicy, tangy classic Vietnamese dipping sauce for the perfect and fulfilling spring roll meal.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings 4 servings
Course: Poultry
Cuisine: Asian, South Asian, South East Asian, Vietnamese
Keyword: 30 Minute Meal, Chicken, Gluten-Free
Calories: 573kcal

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

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

IMPORTANT: Rice Vermicelli Noodles - Get "rice" and not "mung bean." The rice is bright white, while the mung bean is translucent.
 

Nutrition

Calories: 573kcal | Carbohydrates: 58g | Protein: 58g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 132mg | Sodium: 2391mg | Potassium: 1486mg | Fiber: 3g | Sugar: 15g | Vitamin A: 5902IU | Vitamin C: 88mg | Calcium: 127mg | Iron: 5mg
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