Best 2 Lemon Grass And Chicken Summer Rolls Recipes

**Lemongrass and Chicken Summer Rolls: A Refreshing and Flavorful Vietnamese Delight**

Embark on a culinary journey to the vibrant streets of Vietnam with our tantalizing lemongrass and chicken summer rolls. These fresh and flavorful rolls are a symphony of textures and flavors, featuring tender chicken, aromatic lemongrass, crisp vegetables, and a delectable dipping sauce. Each bite is a burst of refreshing and invigorating flavors, making them the perfect appetizer or light meal for any occasion. In this article, we'll provide you with a step-by-step guide to crafting these delightful rolls, along with variations and additional recipes to satisfy your taste buds. Get ready to impress your friends and family with this healthy and delicious Vietnamese delicacy!

**Additional Recipes:**

1. **Vegetarian Summer Rolls:** For a plant-based alternative, try our vegetarian summer rolls filled with a medley of colorful and crunchy vegetables, tofu, and rice noodles.

2. **Shrimp Summer Rolls:** Indulge in the succulent flavors of the sea with our shrimp summer rolls. These rolls feature plump and juicy shrimp, combined with fresh herbs and vegetables, for a light and refreshing appetizer.

3. **Peanut Dipping Sauce:** Elevate your summer rolls with our creamy and flavorful peanut dipping sauce. Made with a blend of creamy peanut butter, soy sauce, rice vinegar, and a touch of spice, this sauce adds a rich and nutty dimension to each bite.

4. **Lemongrass Chicken Skewers:** If you love the taste of lemongrass and chicken, try our lemongrass chicken skewers. These skewers feature tender chicken marinated in a flavorful lemongrass and garlic sauce, grilled to perfection. Serve them as appetizers or as a main course with rice and vegetables.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN SUMMER ROLLS

Chicken Summer Rolls image

These crunchy Vietnamese-style rolls are healthy and light, and the addition of rice makes them filling. They're gluten-free, but anyone -- even adults -- will love them.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 6 rolls or 3 to 4 servings

Number Of Ingredients 13

Ingredients

1/4 cup rice vinegar, plus 1 to 2 tablespoons
4 teaspoons sugar, divided
2 cups shredded, cooked chicken (from a rotisserie or other leftover chicken)
1 medium-large carrot, shredded (about 1 cup)
Kosher salt
12 (8 1/2-inch) rice paper wrappers (See Cook's Note)
About 12 Boston lettuce leaves
1/3 English cucumber or 1 kirby cucumber, peeled, julienned, about 1 cup
4 scallions (white and green parts) finely chopped (about 1/2 cup)
1/2 cup fresh mint leaves, basil or cilantro
1/2 cup cooked brown or white rice
1/2 cup chunky peanut butter
2 tablespoons soy sauce

Steps:

Whisk 1/4 cup rice vinegar with 2 teaspoons sugar in a medium bowl until the sugar dissolves. Add the chicken and carrot, season with salt to taste and set aside.
Fill a large bowl with warm water. Working with 2 sheets of rice paper at a time (keep the others covered with a barely damp cloth to prevent curling), immerse the papers in the warm water until slightly softened (about 15 seconds). Remove and spread out on a clean surface or cutting board. Pat dry with a towel to remove excess water.
Lay 2 pieces of lettuce over the bottom third of the rice paper, leaving about 1/2 inch clear on the edges. Place about 1/3 cup of the chicken-and-carrot mixture on the lettuce, top with 4 to 5 pieces of cucumber and scallion, several mint leaves and about 1 heaping tablespoon of rice.
Roll up the paper halfway into a cylinder. Fold both edges in to tuck while continuing to roll the paper to seal. Place the rolls on a plate covered with a damp towel so they stay moist as you prepare the remaining rolls. Cut the rolls in half.
Whisk the peanut butter, soy sauce, 3 tablespoons of water and the remaining 1 to 2 tablespoons of rice vinegar and 2 teaspoons sugar in a medium bowl until smooth. Serve the rolls with the dipping sauce immediately.

LEMONGRASS CHICKEN AND VEGETABLE SALAD RICE PAPER SPRING ROLL

Lemongrass Chicken and Vegetable Salad Rice Paper Spring Roll image

Make and share this Lemongrass Chicken and Vegetable Salad Rice Paper Spring Roll recipe from Food.com.

Provided by pearlygirl2

Categories Lunch/Snacks

Time 1h

Yield 16 rolls, 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lime, juice of
1 tablespoon palm sugar
1 red fresh chili pepper, Deseeded and finely chopped
2 stalks lemongrass, tough outer layers removed, finely chopped
1 tablespoon vegetable oil, plus
oil, for cooking the chicken
salt
340 g boneless skinless chicken breasts
113 g snow peas
113 g rice paper
cashew nuts, 1 handful
1/2 red capsicum, chopped
1/2 carrot, grated
1/2 head iceberg lettuce, cored and sliced into very thin strips

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.

Nutrition Facts : Calories 170.9, Fat 4.7, SaturatedFat 0.8, Cholesterol 49.3, Sodium 69.9, Carbohydrate 10.7, Fiber 2.3, Sugar 7.2, Protein 21.5

Tips:

Use fresh ingredients: Fresh herbs, vegetables, and meat will give your summer rolls the best flavor.
Choose the right rice paper: There are two main types of rice paper: thin and thick. Thin rice paper is more delicate and easier to roll, while thick rice paper is more durable and less likely to tear.
Soak the rice paper properly: Before you start rolling, soak the rice paper in warm water for a few seconds until it becomes pliable. This will make it easier to roll and prevent it from cracking.
Use a variety of fillings: Don't be afraid to experiment with different fillings. Some popular options include shrimp, chicken, pork, tofu, vegetables, and herbs.
Be careful not to overfill the rolls: Overfilling the rolls will make them difficult to roll and may cause them to break.
Serve the rolls with a dipping sauce: Dipping sauce is a great way to add extra flavor to your summer rolls. Some popular options include peanut sauce, hoisin sauce, and sweet and sour sauce.

Conclusion:

Lemon Grass and Chicken Summer Rolls are a delicious and refreshing dish that is perfect for a summer party or potluck. They are easy to make and can be customized to your liking. With a variety of fillings and dipping sauces to choose from, you can create a summer roll that is sure to please everyone.

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