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Thursday 16 August 2012

Vietnamese Rice Rolls with Lemongrass Chicken

 
My post on Cold Lettuce Rolls is by far the most popular in my blog.  Maybe because of the ease in preparation, the fun in assembling and the prettiness of the whole thing :)


 

So now let me present to you Version Number Two - a Vietnam-inspired rice rolls wrapped with fragrant lemongrass chicken strips and paired with creamy avocado, cucumber and fresh mint leaves. Very yummy.




 


Whilst i like to think of Version One as a more homemade, Malaysian style roll with sweet pork mince, this Viet version is bursting with the fresh flavours of lemongrass and mint.   There really is no need for any dipping sauce as the chicken meat is well seasoned, but if you are a die hard sauce fan, then feel free to serve it with some sweet Thai chilli sauce.


 
 

 

 
 
 
 
 
 

Vietnamese Rice Rolls with Lemongrass Chicken
 
  • 400g chicken thigh fillet, sliced into very thin short strips, sbout 1 inch length
  • 1 packet of dried rice roll sheets
  • 1/2 a cucumber, julienned
  • 1/2 head of romaine or iceberg lettuce, rinsed and the leaves cut into thin strips/chiffonaded
  • 1/3 carrot, julienned
  • 2 cups of fresh mint leaves, rinsed
  • 2 avocadoes, pitted and cut into slices

 
Marinade for the chicken meat
  • Lemongrass paste (see below on instructions to make lemongrass paste)
  • 3 tbspn sugar
  • 2 tbspn fish sauce
  • 1/2 tbspn soy sauce
  • 1 tbspn oyster sauce
  • Generous dash of white pepper


Lemongrass paste
  • 3 stalks of lemongrass, white part only, roughly chopped
  • 3 pip garlic
  • 1 inch knob ginger, sliced
  • 1 red onion, sliced



1. Put all the ingredients for the lemongrass paste into a blender and pulse until fine.


 

2. Pour it together with the rest of the marinade and mix with the chicken strips.  Marinade for at least 3 hours or overnight.


 

3. Heat 2 tbspn of oil in a pan and fry the meat until cooked. Adjust the seasonings. Set side to let cool.


 

4. Assemble the ingredients.   Pour some warm water into a wide bowl or container, wide enough to dip the rice roll sheets.


 

5. Gently dip the rice sheets into the warm water until soften but not wilted. Spread onto a wide plate, put the toppings and wrap into a spring roll shape. Serve immediately.


 

 


 

16 comments:

  1. So yummy and so beautiful to look at. Don't know where to buy the rice roll sheets.

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    1. Hi Phong, you can get them from cold storage, jaua grocer and tesco. I got mine from presto. Buy the larger size ones for easier wrapping.

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  2. Esther, I love this so much! Your photos are gorgeous. They look so tempting that I feel like making it tomorrow, but I don't have a blender (my broke), so I shall KIV this recipe for as soon as I lay my hands on one.

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    Replies
    1. Yea, blender or mill makes things so much easier.

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  3. This looks really good! I've never made anything like this, but you make it sound so good :)

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    1. Thanks Megan, do give this a try if you have the chance.

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  4. WOW! I love the pictures!! Very nice presentation and healthy too!

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    1. Thanks Ann! Yah, these rolls are pretty colourful and yummy.

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  5. I love to be creative with rice paper. It's so healthy and it's perfect cold dish for summer. Even though I don't feel like eating, as soon as I see rolls, I can eat a lot! I love that you make it with lemongrass chicken - one of my favorite dish!

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    Replies
    1. Yea, anything wrapped rice paper are always tempting.!

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  6. Hi Esther, nice meeting you today.Have added you to my blogroll, so will be visiting your blog more often. :)

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  7. Hi Yen, thanks for dropping by, and yes it was nice meeting you :) still thinking of your brownies, wish i had tapau some back for supper now heehee.

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  8. Great meeting you yesterday, love your meatballs with yogurt.. so creative using yogurt as a dip.
    I love Vietnamese rolls.. so light & healthy, can meet a lot & don't feel guilty :)

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    1. Thanks Shannon! Yea, i thought the yogurt would make a nice and light dip with a slight tart twist to balance the flavour of the meatballs. Great to meet you and love your blog :)

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  9. Yum! I love Vietnamese rolls. I can never eat them enough to feel full. Adding the lemongrass chicken to the roll is a great idea. I can see how good the combination will be with avocado. Your are quite creative, Esther!

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    Replies
    1. Thanks Holly. I just put two of my favourite ingredients together, and good thing they get on well LOL :)

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