Ingredients:

  • 1 lb boneless, skinless chicken thighs, cut into ½ inch pieces
  • 2 tbsp minced lemongrass (fresh)
  • 1 minced shallot
  • 2 cloves garlic, minced
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp light brown sugar
  • 8 pieces rice paper
  • 4 cups lettuce, cut into ~3 inch pieces
  • ½ cup cucumbers, thinly sliced
  • ¼ cup fresh mint leaves
  • 10 oz vermicelli noodles
  • 1 cup Vietnamese dipping sauce

Instructions:

  1. In a mixing bowl, combine chicken, lemongrass, shallot, garlic, fish sauce, soy sauce, olive oil, honey, and brown sugar. Mix well and let marinate for 15 minutes.
  2. While the chicken marinates, bring a pot of water to a boil and cook the vermicelli noodles according to package directions. Drain and set aside.
  3. Cut lettuce and cucumbers as specified. Prepare the Vietnamese dipping sauce.
  4. Heat the sauté pan over high heat until hot. Cook marinated chicken in batches for 1-2 minutes on each side until cooked through and golden brown. Remove from heat.
  5. Soak one piece of rice paper in warm water for about 10-15 seconds until pliable. Lay it flat on a plate.
  6. In the lower third of the rice paper, arrange lettuce, cucumbers, mint leaves, vermicelli noodles, and a few pieces of cooked chicken.
  7. Starting from the bottom, roll the rice paper upward, folding in the sides halfway through to seal. Repeat for remaining ingredients.
  8. Serve the assembled spring rolls with Vietnamese dipping sauce on the side.