Lemon Grass And Chicken Summer Rolls Recipe

Name: Lemon Grass And Chicken Summer Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds skinless, boneless chicken breast; 2 tablespoons minced fresh ginger root; 2 tablespoons minced fresh jalapeno chile; 1/2 cup peeled and thinly-julienned seedless cucumber; 1/4 cup minced fresh Thai basil leaves; 1/4 cup minced fresh mint leaves; 1/4 cup minced fresh cilantro; 1 1/2 tablespoons minced lemon grass; 1/2 cup ground peanuts; 1/4 cup fish sauce; 3 tablespoons lime juice; 2 teaspoons white sugar; 1 tablespoon sesame oil; 1 tablespoon peanut oil; 16 rice paper wrappers; 16 leaves red leaf lettuce

Servings: persons

2 pounds skinless, boneless chicken breast
2 tablespoons minced fresh ginger root
2 tablespoons minced fresh jalapeno chile
1/2 cup peeled and thinly-julienned seedless cucumber
1/4 cup minced fresh Thai basil leaves
1/4 cup minced fresh mint leaves
1/4 cup minced fresh cilantro
1 1/2 tablespoons minced lemon grass
1/2 cup ground peanuts
1/4 cup fish sauce
3 tablespoons lime juice
2 teaspoons white sugar
1 tablespoon sesame oil
1 tablespoon peanut oil
16 rice paper wrappers
16 leaves red leaf lettuce

1
Bring a large pot of lightly-salted water to a boil. Season the chicken with salt and cook in the boiling water until no longer pink in the center, 7 to 10 minutes. Transfer to a large platter and allow to cool completely in refrigerator. Shred into small pieces once cooled.
2
Combine the shredded chicken, ginger, jalapeno pepper, cucumber, basil, mint, cilantro, lemon grass, and peanuts in a large mixing bowl; toss until evenly distributed. Whisk together the fish sauce, lime juice, sugar, sesame oil, and peanut oil in a small bowl; add to the chicken mixture and mix with your hands until evenly coated.
3
Fill a shallow pan with hot water. Dip the rice paper wrappers in the hot water until soft one at a time. Spread the rice paper onto a clean, flat surface. Place 1 leaf of lettuce into the center of a sheet of rice paper; spread about 1/3 cup of the chicken mixture onto the lettuce leaf. Fold the bottom end of the rice paper over the top of the mixture and then roll into a cylinder. Repeat until all ingredients are used. Cut into halves to serve.

2064

kcal

Calories

Fat

339

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 pounds skinless, boneless chicken breast, 2 tablespoons minced fresh ginger root, 2 tablespoons minced fresh jalapeno chile, 1/2 cup peeled and thinly-julienned seedless cucumber, and more.

Yes, Lemon Grass And Chicken Summer Rolls falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon Grass And Chicken Summer Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions