Best Lemon Grass And Chicken Summer Rolls Recipes

VIETNAMESE GRILLED LEMONGRASS CHICKEN

Steps:

• Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.
• Marinate chicken in the refrigerator for 20 minutes to 1 hour.
• Preheat grill for medium heat and lightly oil the grate.
• Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.
• Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

9 TIME PRO-ROLLER - CHICKEN SPRING ROLLS

Steps:

• Marinade: Add the lemon grass, fish sauce, sugar, garlic, lemon zest and ginger to a food processor and pulse until blended. Add the chicken to a medium bowl and rub it with the marinade. Cover and refrigerate overnight.
• Preheat a grill to medium heat.
• Grill the chicken until cooked through, about 4 minutes per side. Then slice.
• Julienne the cucumber and carrot and pick or tear the shiso, mint and basil and add them to a small bowl along with the cilantro leaves.
• Bring a large pot of water to a boil over medium heat. Add the vermicelli noodles and cook for 3 to 5 minutes. Drain and put them into ice bath to cool.
• Peanut Sauce:
• Add all of the sauce ingredients to a blender and blend until smooth. Pour it into a small bowl and set aside.
• Soak 1 rice wrapper in a bowl of water, pull out when pliable, and put it on a flat surface. Add some cooled vermicelli noodles, some cucumber mixture and some chicken. Roll up and repeat with remaining ingredients. Arrange the rolls on a serving platter and serve with spicy peanut sauce.

LEMONGRASS CHICKEN AND VEGETABLE SALAD RICE PAPER SPRING ROLL

Steps:

• For the dipping sauce: Combine the ingredients in a medium bowl and mix well. Cover with plastic wrap and set aside.
• For the summer rolls:.
• Add the lemon grass, oil and salt to a resealable stoarge bag.
• Add the chicken, seal the bag and turn the chicken to coat evenly.
• Marinate in the refrigerator for 1 to 4 hours.
• Bring a small pot of lightly salted water to a boil over medium-high heat.
• Add the snow peas and cook for 1 minute.
• Transfer with a slotted spoon to a ice-water bath to halt their cooking.
• Drain, pat dry and slice snowpeas lengthwise into 3 or 4 strips each. Set aside.
• Add oil to coat the fry pan.
• Discard of marinade.
• Add chicken to fry pan and cook until cutlets turn brown and chicken is cooked through.
• Wait for cutlets to cool and then slice into long thin strips roughly 2cm thick.
• To assemble:.
• Soak rice paper wrappers in warm to hot water untill soft.
• Lightly pat dry.
• Place 2 or 3 chicken strips down the center of the wrapper, leaving a 3cm margin at each end of the wrapper.
• Next add a layer of snow peas, lettuce, capsicum, carrot, and finally a light sprinkling of cashew nuts.
• Pull one side of the rice paper tightly over the filling, folding over the two ends to form something that looks like an envelope, and then roll over the remaining portion of wrapper to form the roll. If desired, cut in half diagonally.
• Repeat with the remaining wrappers and fillings.
• Serve with Dipping Sauce.