You could make chicken rice paper rolls using plain shredded chicken. But they’re so much more exciting with caramelised little bits of lemongrass marinated chicken! Peanut dipping sauce always mandatory.
Gỏi cuốn – rice paper rolls – summer rolls – fresh spring rolls!
These Vietnamese rice paper rolls go by many names around the world – summer rolls, fresh spring rolls. Unlike Chinese spring rolls, they’re not cooked. The rice paper is simply hydrated in water to make them pliable, then they’re usually filled with fresh herbs, greens, finely julienned crunchy vegetables as well as protein (prawns, pork, tofu) and rice noodles. (See my prawn rice paper rolls here).
I love that they’re light and fresh yet not boring “healthy food”.
Today I’m sharing a chicken version with a fragrant Vietnamese lemongrass marinade that caramelises into little candied bites, channelling Vietnamese beef jerky khô bò vibes.
Perfect as a meal for balmy evenings or served cut in half on a party platter. And heads up – the peanut dipping sauce might steal the show. It’s really annoying because the rolls take considerably more effort than the 1 minute sauce. 😆
