Let Me Tell You About Lemongrass Chicken Rice Paper Rolls…

Hey, so have you ever had one of those dinners where the kitchen turns into a warzone, your youngest is gnawing on a carrot stick like a tiny rabbit, and you’re just hoping the rolls will stick together this time? Yeah, that’s my Lemongrass Chicken Rice Paper Rolls night. I first made these after getting bored with toasties (don't judge me) and you know what, they totally saved the day. My first rolls looked like overstuffed burritos trying to escape their wrappers, but honestly they tasted bang-on. There’s just something fun (chaotic fun) about rolling these up and dipping them in sauce that makes me come back to this recipe over and over. Plus, the smell of lemongrass cooking? Heavenly. It makes the whole house smell like a holiday or at least distracts everyone from the pile of dishes in the sink.

Why You'll Love This (According to My Family, Anyway)

I make this when it’s too hot to slave over a stove; the kids love to get in on rolling (even if half the fillings tangle in their fingers). My family goes crazy for these because they’re hands-on and everyone can pick their own fillings (except for my brother who thinks coriander is from the devil). Also, lemongrass chicken just punches WAY above its weight in the flavor department. I used to avoid recipes with rice paper because my first few tries, they tore and I nearly swore off making rolls for life. But honestly, now I just pile in extra basil if one rips and pretend it was intentional. Problem solved.

What's in These Rolls? (And a Few Wildcards)

2 chicken breasts, thinly sliced or the same weight in thighs (more tender! I switch it up)
2 stalks fresh lemongrass, tough bits discarded, finely chopped (honestly, the pre-minced stuff in a jar works too, especially if you can’t be fussed)
2 cloves garlic, minced (or a squeeze from one of those tubes, which is what I do when I’m in a pinch)
1 thumb-sized piece ginger, grated (though I’ve used ground ginger when I ran out—wasn’t the same, but hey, dinner happened)
2 tablespoon fish sauce (Red Boat is posh, but regular is fine)
1 tablespoon sugar (white, brown, palm—use whatever is hanging around)
Rice paper wrappers (about 12, but I always grab a bunch more—my rolls tend to be on the chubby side)
200g cooked vermicelli noodles (sometimes I skip—I know, blasphemy?)
1 carrot, cut into matchsticks
1 cucumber, seeded and sliced into thin spears
A handful of fresh mint & basil (sometimes coriander too, though it’s a love/hate herb at my table)
Leafy lettuce, torn into roll-sized bits (Romaine holds up better than anything too floppy)

And look, you could easily sub in tofu (love firm tofu, actually), prawns or, in a "what's left in the fridge?" moment, thinly sliced beef. My grandmother insists on only using Thai basil, but my local shop sometimes laughs at me when I ask for that, so regular sweet basil it is.

Let's Get Rolling! (Step by Sometimes-Chaotic Step)

Start with the chicken: Mix lemongrass, garlic, ginger, fish sauce, and sugar in a bowl. Toss in the chicken—let it marinate for 30 mins, longer if you have the time, but I’ve definitely marinated just as long as it takes to prep veggies and it’s still yum.
Cook it up: Fry the chicken pieces in a splash of oil over medium-high heat until they’re brown and a bit sticky at the edges. (This is where I sneak a piece. Who waits for dinner? Not me.)
Prep the fillers: Slice the veggies. If you’re organized, you’ll lay everything out in neat piles; or it’ll just look like a veg explosion across your cutting board. Either works.
Soak your rice papers: Fill a big shallow dish with warm water and dunk each rice paper sheet for about 10 seconds. It’ll still feel a tad stiff but don’t stress—it softens as you assemble. And if you rip one, just double up. No one will notice (or care).
Assemble: Place everything in the middle of your wrapper—no science here, but not too much! Roll up from the bottom, fold in the sides (I never make it neat, honestly), and finish rolling. That’s it. Repeat. After a couple, you’ll hit your stride.

Just Stuff I Figured Out...

The rice paper gets way less sticky if you use water that’s just warm, not hot. Tried scorching hot once and it was a disaster.
Buy extra wrappers. I break two every time. It’s basically tradition now.
If you’re using pre-cooked chicken (leftovers, maybe?), warm it up with a dash of soy and a pinch more lemongrass for a flavor rescue mission.

Sometimes I Tinker (And Sometimes It Backfires)

Once, I swapped in shredded rotisserie chicken—way less effort and everyone loved it, so definitely an easy cheat
Tried beetroot once for color, and let’s just say it stained everything. Wouldn’t do again, unless you want goth rolls.
Prawns work great, though my oldest complains it tastes 'too beachy' whatever that's supposed to mean.

Gear You Could Use (But You Probably Don't Need, Honestly)

A nonstick pan for chicken. Or just any pan. I used a regular skillet and it survived.
Big shallow bowl for soaking rice paper. But I’ve definitely used a pie tin before and it was fine.
Sharp knife for slicing. Dull knives are the enemy of pretty veggies. But honestly, I’ve even used kitchen scissors. No shame.

How Do You Keep These Fresh?

So, theoretically, you can wrap them in damp paper towels and keep in a sealed container in the fridge for a couple days. In practice, in my house, they vanish within a few hours. Next day leftovers? Only if I hide a couple at the back under the kale. But the wrappers are at their very best the same day, slightly soft and chewy.

Serving em Up (Our Goofy Traditions)

Straight to the table, just stacked up, with a massive bowl of homemade nuoc cham (my version, anyway—here’s a great authentic nuoc cham recipe if you want the real deal) and a squeeze bottle of sriracha for those who want it spicier. Sometimes we turn roll assembly into a contest—who can make the prettiest one (never me). Also not a real meal for us without a pitcher of iced jasmine tea.

Pro Tips, AKA Learn from My Blunders

Don’t overstuff the rolls. I always try, and every time it’s a (literal) hot mess. Less is more, except for the sauce—sauce is always more.
I once tried making the chicken with zero marinating time. It was, well, bland. Actually, just let it absorb flavors for a little. It’s worth it.
And hey, if you ever roll a few early and want to keep them moist, cover them with a barely damp cloth. Too wet and they go weird fast. Learned that one the hard way.

The Questions Friends Actually Ask Me (Seriously, They Do)

Can I skip the chicken for tofu?
Totally. I love crispy tofu in these, just fry cubes until golden and toss in the same marinade.

What if my rice paper splits?
Double wrap! Stack two and roll again. Or just eat it as is—nobody’s judging, least of all me.

Is there a gluten-free version?
Yep, just check your fish sauce label; otherwise, all gluten-free. Easy peasy.

My herbs are sad—can I skip them?
I wouldn’t, to be honest; fresh herbs make a big difference, but I’ve made these with just lettuce and it’s still a great dinner.

By the way, for bulk rice papers and an interesting read on wrapping methods, check out Serious Eats' guide. And if you need rice paper wrappers delivered, I shamelessly order from Asian Food Grocer when I can't face the supermarket.

Anyway, that’s my rambling guide to making Lemongrass Chicken Rice Paper Rolls (plus all the shortcuts and a few confessions). Eat with your sleeves rolled up. And yeah, let the kitchen get a bit messy—best meals usually do.

Lemongrass Chicken Rice Paper Rolls