There’s something funny about the way certain recipes sneak their way into your routine. These Lemongrass Chicken Rice Paper Rolls weren’t planned, at all. They happened on a random warm afternoon when the fridge looked half-empty and all I could smell was the faint citrusy aroma of the lemongrass stalks I’d forgotten I bought days earlier. I remember tapping one on the counter and thinking, okay… you’re either becoming soup or something fresher.

I ended up slicing chicken, tossing in the lemongrass, and suddenly the kitchen smelled like this bright, sunny street-food moment — the kind that makes you stop and close your eyes for a second. And I don’t mean that poetically. I literally stood there with a pan full of sizzling chicken thinking, “Why don’t I make this all the time?”

When I rolled that chicken into soft rice paper with mint, lettuce, and crunchy veggies, something just clicked. It was light but filling… crisp yet tender… that perfect mix of fragrant herbs and juicy lemongrass chicken. I ate two standing right at the counter because I couldn’t wait for a plate. Zero regrets.

And what surprised me most was how grounding the whole process felt — dipping each wrapper in warm water, arranging the colors like you’re painting something edible. There’s a calmness to it, almost meditative, even if you’re not trying to be fancy.

The first time I served these to my family, everyone went quiet. You know that silence — the good kind — where people are too busy enjoying their food to talk? That’s when I realized this was going to be one of those “repeat all year long” recipes, not just a summer fling.

Whenever I make these fresh Vietnamese rice paper rolls with chicken now, I automatically make extra because someone always asks for seconds. And honestly, they just make you feel good. Clean, bright flavors, nothing heavy or complicated. Just fresh, honest food that tastes way more impressive than the work it takes.

Recipe Resume (Selling Points — Todd Wilbur Style)

1. Crazy fresh flavors in every bite.
2. Light, bright, citrusy lemongrass chicken.
3. No cooking marathon — quick stovetop prep.
4. Customizable fillings depending on your mood.
5. Way healthier than takeout spring rolls.
6. Great for lunch, dinner, snacks… all of it.
7. Surprising crowd-pleaser for picky eaters.
8. Looks fancy, feels easy.

Why This Lemongrass Chicken Rice Paper Rolls Recipe Is The Only One You’ll Ever Need

So here’s the real story: my cousin once ate six of these in one sitting. Six. He said they tasted “like a vacation you don’t have to pack for,” which is still one of my favorite compliments. They became our unofficial Sunday afternoon ritual — I prepped the fillings, he tried (and failed) to roll them neatly, and we’d end up laughing over lopsided rolls that still tasted incredible.
Cuisine: Vietnamese/Asian Fusion

What You Really Need to Make This Amazing Lemongrass Chicken Rice Paper Rolls (Simplified)

• Rice paper wrappers
• Cooked rice vermicelli
• Fresh mint + cilantro
• Lettuce leaves
• Julienned carrots + cucumbers
  Lemongrass Chicken:
• 2–3 chicken breasts
• 2 stalks lemongrass, minced
• 3 garlic cloves
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp honey
• Oil for cooking
  Dipping Sauce:
• Hoisin
• Peanut butter
• Rice vinegar
• Chili (optional)

How to Master the Perfect Lemongrass Chicken Rice Paper Rolls (My Secret Method)

Start by marinating the chicken — even 20 minutes does wonders. When it hits the pan, you’ll know you’re on the right track because the lemongrass smell becomes almost floral. Slice the cooked chicken into thin strips.

Set up a little assembly line. Dip each wrapper into warm water for just a second or two — don’t overthink it; it softens as you build. Lay down lettuce first, then herbs, noodles, veggies, and the star: that glossy lemongrass chicken. Roll gently, tucking like a tiny envelope, and don’t stress if the first few aren’t perfect.

Chef’s Notes and Tips For A Flawless Lemongrass Chicken Rice Paper Rolls

Don’t soak the rice paper too long — that’s the number one rookie mistake. You want it soft but still a little firm so it doesn’t collapse in your hands. And pack more herbs than you think you need; mint and cilantro are the secret heartbeat of these rolls.
Also, keep a damp towel over finished rolls so they don’t dry out while you prep the rest. It’s a little trick I wish I learned earlier.

Are You Curious About Anything Else? Frequently Asked Questions

1. Can I prep lemongrass chicken in advance for these rice paper rolls?

Absolutely — and honestly, prepping ahead often makes this easy lemongrass chicken rice paper rolls recipe even better. The chicken absorbs more flavor after resting in the fridge, so the lemongrass, garlic, and fish sauce mellow into something deeper and more aromatic. You can marinate the chicken overnight or cook it a day early and simply rewarm it slightly before slicing.
Just store the cooked chicken separately from the veggies and herbs so everything stays crisp and fresh.

2. How do I stop rice paper rolls from tearing?

Rice paper tearing usually means it was soaked too long or handled when overly soft. With fresh Vietnamese rice paper rolls with chicken, the trick is dipping quickly — literally one second is enough — then letting the wrapper soften on the board. Also, avoid over-stuffing; think “moderate bundle,” not “packed burrito.”
A clean, slightly damp cutting board also helps prevent sticking and tearing.

3. What’s the best dipping sauce for lemongrass chicken rice paper rolls?

A classic hoisin-peanut sauce works beautifully. Mix hoisin, peanut butter, a splash of rice vinegar, and a bit of warm water. This combo highlights the citrusy umami notes from the lemongrass chicken.
If you want something lighter, try a nuoc cham-style dip with lime juice, fish sauce, sugar, and chili — super bright and addictive.

4. Can I make these rice paper rolls gluten-free?

Yes — almost effortlessly. The wrappers and vermicelli are naturally gluten-free. Just swap soy sauce for tamari in the chicken marinade. Everything else fits perfectly into a gluten-free meal without sacrificing flavor or texture.

5. How long do the rolls stay fresh after assembling?

They’re best eaten within a few hours because the rice paper dries out. But you can keep them in an airtight container with a slightly damp towel on top for up to 6 hours.
For meal prep, store all components separately and roll fresh. That keeps the herbs bright, veggies crisp, and chicken juicy.

6. Can I grill the lemongrass chicken instead of pan-searing?

Definitely — grilling gives an incredible smoky edge that works beautifully with the aromatics. It’s one of the best ways to elevate how to make lemongrass chicken for spring rolls.
Just slice the chicken thinner so it cooks quickly without drying out.

7. Are these rice paper rolls good for weight loss or WW-friendly meals?

Yes. They’re naturally low in fat, high in lean protein, and full of fresh vegetables. To keep them extra light, skip the noodles or reduce the portion. Most dipping sauces can be made lighter by thinning with warm water or using less peanut butter.

Lemongrass Chicken Rice Paper Rolls

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• Rice paper wrappers

• Cooked rice vermicelli

• Fresh mint + cilantro

• Lettuce leaves

• Julienned carrots + cucumbers

• Lemongrass Chicken:

• 2 –3 chicken breasts

• 2 stalks lemongrass, minced

• 3 garlic cloves

• 2 tbsp fish sauce

• 1 tbsp soy sauce

• 1 tbsp lime juice

• 1 tbsp honey

• Oil for cooking

• Dipping Sauce:

• Hoisin

• Peanut butter

• Rice vinegar

• Chili (optional)

Directions

• Start by marinating the chicken — even 20 minutes does wonders. When it hits the pan, you’ll know you’re on the right track because the lemongrass smell becomes almost floral. Slice the cooked chicken into thin strips.
• Set up a little assembly line. Dip each wrapper into warm water for just a second or two — don’t overthink it; it softens as you build. Lay down lettuce first, then herbs, noodles, veggies, and the star: that glossy lemongrass chicken. Roll gently, tucking like a tiny envelope, and don’t stress if the first few aren’t perfect.