These lemongrass chicken spring rolls are super easy to make, packed full of amazing umami flavor and wait for it….healthy (mostly). That’s right, another (mostly) healthy meal from me – it can be done! And if these delicious spring rolls weren’t enough on their own, the peanut sauce is TO. DIE. FOR.
Making spring rolls is pretty easy guys.
No baking or frying once they’re rolled, and they don’t even have to be rolled pretty.
As you can tell in the photos.
I like to think of these as “rustic” lemongrass chicken spring rolls.
Really though, I just suck at rolling them.
My friend, who taught me how to make Vietnamese spring rolls many many years ago, could never understand why I was so bad.
And why I’m still just as bad.
As if I am unable to learn.
But really, what is the most important part of food?
Delicious, delicious flavor.
Which is exactly what these lemongrass chicken spring rolls have.
Especially if you dip them in the most amazing peanut sauce ever.
Seriously, this homemade spicy Vietnamese hoisin peanut sauce is AH-MA-ZING guys.
how we make these Vietnamese lemongrass chicken spring rolls
Don’t be turned off by the long list of ingredients, these spring rolls are super duper easy.
If it seems overwhelming to hunt down these ingredients, you can buy them through Amazon (these are affiliate links – I earn a small commission if you buy through these links):
- Fish sauce
- Coconut sugar
- Curry powder
- Crushed red pepper
- Coconut milk
- Rice roll wrapper
- Hoisin sauce
- Peanut butter
- Soy sauce
The best part about this recipe is you can make the filling and peanut sauce ahead of time, which makes for a super quick and easy meal.
Ok…maybe not the BEST part….
First we cook the chicken.
Add the ground chicken to the skillet and cook for 2-3 minutes until it starts to brown. Then add the garlic and lemongrass and cook for 1 minute.
Add the coconut sugar and cook another 1-2 minutes, until sugar starts to dissolve.
Add the lime juice, curry powder, crushed red pepper and fish sauce and cook 1-2 minutes.
Then add the coconut milk and cook until liquid is evaporated, about 3-5 minutes.
Quick note on the coconut milk – I typically have to open the can and pour it in a bowl to mix together the coconut cream and liquid (it tends to separate in the can). Just make sure it’s pretty well combined.
Remove the chicken to a bowl and set aside.
Put your shredded cabbage along with a pinch of salt and sugar in the skillet, and cook until just getting soft, about 2-3 minutes.
Now that you’ve got your ingredients, we need to prepare our rice paper.
There should be instruction on the package, but if not don’t fret.
Get a large bowl of warm water and dip a piece of rice paper in for about 10 seconds.
Place on a plate and add a tablespoon each of the chicken and cabbage mixture in the middle.
Now you have the option of folding the edges in or leaving them unfolded for a “rustic” look.
I love how we can say rustic in place of messy and lazy.
What about that delicious hoisin peanut sauce you ask?
Place ingredients in a blender. Blend.
Serve with lemongrass chicken spring rolls.
Smile with contentment.
WAIT! There are so many more super awesome Vietnamese recipes – check them out!
Bo Luc Lac (Vietnamese Shaking Beef)
Instant Pot Beef Pho
The BEST Vietnamese salsa
Vietnamese Shrimp Tacos
Vietnamese Fish Sauce Pork (Instant Pot)
Mini Vietnamese Sponge Cakes
Sticky Vietnamese Chicken Wings
Did you make these lemongrass chicken spring rolls? Leave a comment below and let me know what you think!
These lemongrass chicken spring rolls are super easy to make, packed full of amazing umami flavor and wait for it....healthy (mostly).
- 1 lbs. ground chicken
- 1 tbsp. fish sauce
- 1 tbsp. coconut sugar
- 2 garlic cloves
- 2 tbsp. lemongrass
- 1 tbsp. lime juice
- 1 tsp. curry powder
- 1/2 tsp. crushed red pepper
- 8 tbsp. coconut milk*
- 2 cups shredded cabbage
- pinch of salt for cabbage
- pinch of sugar for cabbage
- Rice roll wrappers
- 1/2 cup coconut milk*
- 1/4 cup crushed peanuts
- 1 tbsp. fish sauce
- 2 tbsp. hoisin sauce
- 1/2 tsp. crushed red pepper
- 1 tbsp. peanut butter
- 1 tbsp. soy sauce
- 1 tsp. coconut sugar
- Brown the chicken over medium heat in a skillet.
- Add the garlic cloves and lemongrass and saute for 1 minute.
- Add the coconut sugar and cook for 1-2 minutes.
- Add the lime juice, curry powder, crushed red pepper and fish sauce. Cook for 1 minute.
- Add the coconut milk and cook until liquid reduced.
- Remove from heat and set aside in a bowl.
- Add cabbage to skillet with a pinch of salt and sugar. Cook for 2-3 minutes, or until softened.
- Soak rice roll wrapper in warm water for 5-10 seconds.
- Add 1 tbsp. of cabbage and 1 tbsp. of chicken. Roll as tightly as you can without ripping the paper.
- Serve with hoisin peanut dipping sauce.
- Place all ingredients in a blender and blend until combined.
*Coconut Milk: I typically have to open the can and pour it in a bowl to mix together the coconut cream and liquid (it tends to separate in the can). Just make sure it's pretty well combined.