Recipe courtesy of Team Blue 22

9 Time Pro-Roller - Chicken Spring Rolls

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  • Level: Easy
  • Total: 13 hr 15 min
  • Prep: 55 min
  • Inactive: 12 hr
  • Cook: 20 min
  • Yield: 4 to 6 servings
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4 stalks lemon grass, chopped

3 tablespoons fish sauce

2 tablespoons sugar

1 bunch Thai basil leaves

1 bunch cilantro, leaves only

1 package vermicelli noodles

Peanut Sauce:

2 tablespoons ginger - fresh and grated

2 cloves garlic, chopped

1 tablespoon hot chili sauce (recommended: Sriracha)

4 cloves garlic

1 lemon, zested

2 tablespoons grated ginger

4 chicken breasts skinless and boneless and butterflied

1 cucumber

1 carrot

1 bunch shiso leaves

1 bunch mint leaves

1 lime, juiced

2 to 3 tablespoons brown sugar

1/2 to 2/3 cup smooth peanut butter - (recommended: CB (Seattle))

3 tablespoons dark soy sauce

1 tablespoon fish sauce

4 to 6 tablespoons hot water

1 package rice paper wrappers


  1. Marinade: Add the lemon grass, fish sauce, sugar, garlic, lemon zest and ginger to a food processor and pulse until blended. Add the chicken to a medium bowl and rub it with the marinade. Cover and refrigerate overnight.  
  2. Preheat a grill to medium heat. 
  3. Grill the chicken until cooked through, about 4 minutes per side. Then slice. 
  4. Julienne the cucumber and carrot and pick or tear the shiso, mint and basil and add them to a small bowl along with the cilantro leaves. 
  5. Bring a large pot of water to a boil over medium heat. Add the vermicelli noodles and cook for 3 to 5 minutes. Drain and put them into ice bath to cool. 
  6. Peanut Sauce: 
  7. Add all of the sauce ingredients to a blender and blend until smooth. Pour it into a small bowl and set aside. 
  8. Soak 1 rice wrapper in a bowl of water, pull out when pliable, and put it on a flat surface. Add some cooled vermicelli noodles, some cucumber mixture and some chicken. Roll up and repeat with remaining ingredients. Arrange the rolls on a serving platter and serve with spicy peanut sauce.
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