Rice paper rolls don’t really need a recipe – veggies, noodles, meat, whatever, wrapped in rice paper. However this chicken recipe is great, and adds extra depth to rice paper rolls. The veggies I’ve listed are of course just a suggestion, use whatever you have to hand. I tend not to put noodles into my rolls, but if you like you can cook up a pot of thread noodles and add them to the mix. Regarding herbs, any combination of Vietnamese mint, coriander or regular mint works really well. If you’re pressed for time and can’t make the sticky caramel mix you can just poach or pan fry the chicken thighs, or just use a BBQ chook.
1 stalk lemongrass, chopped
½ teaspoon chili paste
2 tablespoons sherry or Chinese rice wine
¼ cup tamari or soy sauce
1 teaspoon brown sugar
1 teaspoon Chinese five spice
500 grams chicken thighs
Vegetables – carrot, cucumber, tomato, bean shoots, avocado, lettuce etc
Lemon or lime wedges
Rice paper sheets
Hoisin sauce or rice paper roll dipping sauce
- Heat oven to 180 degrees. Combine all marinade ingredients in a baking dish and mix well. Add chicken thighs and marinade for an hour or so if you have time, if not it doesn’t matter too much. Bake the chicken in the oven for about an hour, turning over half way through. Remove from oven and allow to cool.
- Slice the vegetables and place on a serving platter, along with the washed and trimmed herbs, chopped peanuts, lemon or lime wedges and cooked noodles.
- Cook the rice paper sheets as per instructions, place on plates and fill the rolls. Enjoy with the hoisin or dipping sauce.