Lemongrass Chicken Spring Rolls: a real delight rich in fragrances - Morgane Recipes

chicken breast

🥗Healthier: tofu

💰Cheaper: shredded chicken

Tofu provides a plant-based option while shredded chicken can be more economical.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: Worcestershire sauce

Soy sauce is a lower-sodium alternative, while Worcestershire offers a similar umami flavor.

Remove the bones from 4 chicken thighs, keeping the skin on.

Lightly cut the flesh of the chicken to allow the marinade to penetrate.

In a mixing bowl, crush 1 stalk of lemongrass and finely mince 10g of ginger.

Add ¼ tsp of salt, 1 tsp of sugar, ¼ tsp of ground pepper, 1 tsp of garlic powder, 1 tbsp of oyster sauce, 1 tsp of fish sauce, 1 tsp of light soy sauce, and ½ tsp of dark soy sauce to the mortar.

Mix all the marinade ingredients together and then add it to the chicken thighs, mixing well.

Let the chicken marinate for at least 1 hour.

Cook 150g of rice noodles in boiling water for 5 minutes, then drain and rinse with cold water.

Let the noodles drain for 1 hour.

Cut ¼ cucumber into small sticks and chop 1/3 of a salad into small pieces.

Season 1 grated carrot with 1 tablespoon of white rice vinegar, ¼ tsp of salt, and 1 tsp of sugar, and combine all ingredients together.

Heat 2 tbsp of oil in a pan over medium heat.

When the oil is hot, add the marinated chicken pieces and let them brown for 4 minutes on the meat side and 5 minutes on the skin side.

Remove the chicken from the pan and let it cool for 10 minutes before cutting it into pieces.

Give some scissor cuts to the rice noodles to make them easier to use in the rolls.

Prepare a clean cloth and wet it, then wring it out and spread it on a board.

Fill a large bowl with very hot water from the tap and quickly dip a rice paper in the water, then place it on the cloth.

Add chicken pieces, Thai basil, mint, cilantro, shiso, Vietnamese cilantro, ngorgai, vinegar carrot, bean sprouts, cucumber, salad, and rice noodles to the center of the rice paper.

Fold both sides of the rice paper towards the center, ensuring they are straight and parallel.

Roll the rice paper tightly from the bottom up, keeping the ingredients inside.

Keep the rolled spring rolls under a dry cloth to prevent them from drying out.

Before eating, each guest can add some crushed peanuts to their dipping sauce bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens