Lemongrass Chicken Rice Paper Rolls with the BEST Dipping Sauce
Fresh, flavourful, and packed with protein, these Lemongrass Chicken Rice Paper Rolls are a go-to lunch in our household. Served with a rich and spicy peanut hoisin dipping sauce, these rolls are better than store-bought and perfect for meal prep.
When I’m looking for a light and fresh lunch, I can’t go past these Vietnamese inspired Lemongrass Chicken Rice Paper Rolls. My partner and I often make these on weekends, ensuring we have leftovers for quick and healthy meal-prep leading into the busy week ahead.
The lemongrass chicken is inspired by Nagi’s Vietnamese Noodle Bowls (RecipeTin Eats), but I’ve adapted the recipe over time to achieve maximum flavour. I double the lemongrass for an extra punch of freshness, use a balanced soy sauce mix—light soy sauce for saltiness and dark soy sauce for rich colour—and add a bit of spice with birds eye chili to give the marinade added depth. Paired with my quick and easy throw together Spicy Peanut Hoisin Dipping Sauce, these rolls are a delicious balance of crunch, freshness, and umami richness.
In This Post: Everything You Need For Lemongrass Chicken Rice Paper Rolls
How to Cook Lemongrass Chicken: Air-Fry for the Best Result
Air frying is the quickest and easiest way to cook this lemongrass chicken while keeping it juicy on the inside and golden-crisp on the outside. Unlike pan-frying, it requires less oil and eliminates splattering, making clean-up much easier. Simply set the timer and let the air fryer do the work—no need to stand over the stove.
Temp & Time: Cook at 200°C (390°F) for 20 minutes, flipping halfway for even browning. Remove and let rest before slicing.
Pro Tip: Line the air fryer tray with baking paper to prevent sticking and lock in moisture for extra tender chicken.
No air fryer? No problem! You can still achieve a deliciously caramelised, slightly crispy texture by pan-frying. Simply heat 1 tbsp of oil in a large pan over medium-high heat. Cook the chicken for 5-6 minutes per side, until golden brown and cooked through. If needed, cover the pan for the last 2 minutes to trap steam and keep the chicken extra juicy.
What to Pair With Lemongrass Chicken
This versatile, flavour-packed chicken works beautifully in a variety of meals! Enjoy it in rice paper rolls (like in this recipe), served over a bed of jasmine rice with steamed greens, tossed into a fresh salad with cucumber and carrot, or as part of a noodle bowl with pickled vegetables and bean sprouts for a satisfying, well-rounded meal.
The Best Dipping Sauce for Rice Paper Rolls
A great dipping sauce elevates rice paper rolls from delicious to downright irresistible! My Spicy Peanut Hoisin Dipping Sauce is the perfect blend of sweet, savoury, and spicy flavours, making it a must-have for this recipe. And the best part? This is a no fuss throw together sauce—so simple, you can’t mess it up! Here’s what you’ll need:
Peanut butter – crunchy style for added texture (but use creamy if you wish)
Hoisin sauce – adds sweetness and depth
Sriracha – for heat (adjust to taste)
Sesame oil – brings a nutty aroma
Water – to adjust the consistency
Simply mix everything until smooth and creamy. If you prefer a thicker dipping consistency, simply leave out the water. Not a fan of spice? Skip the sriracha or swap it for a mild chilli sauce.
How to Wrap Rice Paper Rolls Like a Pro: Step-by-Step Instructions
Rolling rice paper rolls can be tricky, but with practice, it gets easier! I’m no expert, but here are my go-to tips having rolled a lot of these guys over the years:
Wet your cutting board: This prevents the rice paper from sticking as you roll.
Soften rice paper: Dip it in warm-to-hot water for 3-5 seconds—just enough to soften it, as it will continue to moisten, then place on your cutting board.
Change the water: Refresh after every 2-3 rolls to keep it clean, warm and effective.
Prepare veggies: Cut them into shorter, thinner pieces to avoid piercing the rice paper. A mandoline is incredibly effective here (but careful, don’t cut yourself!).
Layer lettuce first: Place it at the bottom of the rice paper to create a protective barrier.
Place fillings: Arrange your noodles, veggies, protein, and herbs near the bottom edge, not in the centre. This helps with creating a secure roll.
Roll tightly: Fold in the sides and then roll from the bottom up, keeping everything snug and secure.
Place seam-side down: When serving, place the roll seam-side down to avoid tearing the rice paper.
How to Store Rice Paper Rolls for Easy Meal Prep
Rice paper rolls are best enjoyed fresh, but with a little planning, they can be a quick and convenient meal prep option that’s healthy and flavourful. By prepping your ingredients in advance, you can cut down on assembly time and have a delicious, ready-to-go lunch or snack whenever you need it.
With everything prepped, it takes just 10 minutes in the morning to roll them up, making them perfect for a busy workday lunch.
Prep Ahead for Faster Assembly
Pre-cut your veggies over the weekend and store them in airtight containers.
Cook and portion out the rice noodles so they’re ready to go.
Make the dipping sauce in advance—it keeps well in the fridge for up to a week.
Storage Tips for Transportation
Leave space between rolls in the container to prevent sticking.
Place them seam-side down for extra stability, skipping this will increase the risk of tears.
Use lettuce leaves as dividers to create a natural barrier.
Now, can you make them the night before? Technically, yes—but they tend to absorb moisture in the fridge, making the texture grainy and gummy. If you must, keep them well-separated and eat them within 24 hours for the best experience.
Want a fuss-free alternative? Make a noodle bowl instead and assemble fresh rolls when you’re ready to eat!
Lemongrass Chicken Rice Paper Rolls with the BEST Dipping Sauce
Servings: ~10-12 Rolls | Prep: 30 mins | Cook Time: 20 mins
Recipe adapted from RecipeTin Eats
Ingredients
For the Lemongrass Chicken
800g-1kg chicken thigh fillets, skinless and boneless
2 stalks lemongrass, roughly chopped
2 garlic cloves, crushed
1/2 fresh birdseye chili, roughly chopped
2 tbsp lime juice
2 tbsp fish sauce
3 tbsp soy sauce
2 tbsp dark soy sauce
2 tbsp brown sugar
1 tbsp olive oil
For the Rice Paper Rolls
2 carrots, julienned
1 cucumber, julienned
1/2 fresh birdseye chilli, thinley sliced
1/2 head of butter leaf lettuce, washed & dried
500g vermicelli rice noodles, cooked and cooled slightly
10-12 rice paper wrappers
For Serving (Optional)
Spicy Peanut Hoisin Dipping Sauce, (find my recipe here)
Method
Prepare the Chicken/Marinade: To make the marinade, combine lemongrass, garlic, lime juice, fish sauce, brown sugar, and vegetable oil in a bowl.
Using an immersion blender, blend until smooth. Then, add the soy sauce and dark soy sauce to the blended marinade (I add this after blending as I find it foams).
Add the chicken thighs to the marinade and coat evenly. Let marinate for at least 30 minutes (or overnight for extra flavour).
Air Fry the Chicken: Line the air fryer tray with baking paper to prevent sticking and lock in moisture for extra tender chicken.
Place the marinated chicken thighs in the air fryer basket, ensuring they’re not overcrowded.
Airfry for 20 minutes at 200°C (390°F), flipping halfway through for even browning.
Check that the chicken is cooked through, remove and let rest before slicing.
Assemble the Rice Paper Rolls: While the chicken is cooking, prepare the veggies by julienning the carrots and cucumber, and finely chopping the chilli.
Cook the vermicelli noodles according to package instructions, then rinse with cold water.
Fill a shallow dish with warm water. Dip a rice paper sheet into the water for 5 seconds, just until soft.
Lay the softened rice paper on a clean surface and add a few leaves of lettuce, some noodles, veggies, and slices of chicken.
Fold in the sides of the rice paper and roll tightly. Repeat with the remaining ingredients. (See step-by-step instructions on how to properly fold your rice paper rolls here.)
Serve fresh: Plate up and enjoy with my Spicy Peanut Hoisin Dipping Sauce.
Frequently Asked Questions
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Yes, but for best results, store ingredients separately and assemble when ready to eat.
I explain more about storage and best practice for meal-prep here.
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Thinly sliced beef or even tofu work well as substitutes to chicken thigh.
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Yes! Swap the chicken for marinated tofu, use a vegan hoisin sauce and skip the fish sauce in place of more soy sauce.
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Rice paper is already gluten free, so simply replace soy sauce with tamari—everything else is naturally gluten-free!
