Mouthwatering Vietnamese Lunch Feast: Fresh Rice Paper Rolls & Fragrant Lemongrass Chicken

Allergens

Fish, Shrimp, Nuts

Ingredients

• 20 round rice paper wrappers
• 1 cup cooked jasmine rice
• 1 cup fresh shrimp, peeled and deveined
• 2 cups mixed vegetables (carrots, cucumber, bell peppers)
• 1/2 cup fresh cilantro leaves
• 1/4 cup roasted peanuts, chopped
• 1 recipe Lemongrass Chicken (see below) Lemongrass Chicken:
• 1 lb boneless chicken breasts or thighs
• 3 stalks lemongrass, bruised and chopped
• 2 cloves garlic, minced
• 1/4 cup fish sauce
• 2 tablespoons sugar
• 1 teaspoon ground black pepper
• 1/4 cup water

Instructions

1. Prepare the Lemongrass Chicken: In a large bowl, combine chicken, lemongrass, garlic, fish sauce, sugar, black pepper, and water. Marinate for at least 30 minutes or up to overnight.
2. Cook the chicken in a pan over medium heat until no longer pink and cooked through, about 5 7 minutes per side. Let it rest for a few minutes, then thinly slice.
3. Fill a large bowl with warm water. Dip one rice paper wrapper at a time into the water to soften, about 10 seconds. Transfer to a clean damp cloth or plate.
4. Place a softened rice paper on a clean work surface. Add a spoonful of cooked rice, followed by shrimp, vegetables, cilantro leaves, and sliced chicken. Roll into a tight cylinder, folding in the sides as you go. Repeat with remaining ingredients.
5. Slice each roll diagonally and serve immediately.

Chef’s Insight

Balance the flavors by combining various textures and tastes in each roll.

Notes

Pair this dish with a tangy dipping sauce for added zest!