Vietnamese · Lunch
Grilled Chicken Rice Paper Wraps
Grilled chicken thigh, sliced and rolled in softened rice paper with vermicelli noodles, lettuce, mint, cilantro and cucumber. Bright with a fish sauce nuoc cham for dipping, the wraps stay light and fresh, contrasting charred, garlicky chicken against crunchy raw vegetables and cool herbs.
$5
25 minsPrep
12 minsCook
37 minsTotal
MediumLevel
Nutrition per serving
410Calories
34.2gProtein
11.8gFat
42.1gCarbs
10.4gSugar
3.1gFiber
1780mgSodium
135mgChol
2.9gSat Fat
690mgPotassium
75mgCalcium
2.6mgIron
0.4mcgVitamin B12
14mgVitamin C
gluten-free
low-calorie
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Pat the chicken thigh dry and season with salt. Whisk together marinade fish sauce, honey, minced garlic and oil in a small bowl.
2
Marinate
Coat the chicken in the marinade and leave at room temperature for 20 minutes.
3
Grill
Cook the chicken thigh on a hot grill over medium-high heat for 5 to 6 minutes per side until charred and juices run clear.
4
Rest
Let the grilled chicken rest for 5 minutes, then slice into thin strips.
5
Prep
Soften a rice paper wrapper by dipping in warm water for about 10 seconds until pliable. Lay flat and layer chicken strips, vermicelli, lettuce, mint, cilantro and cucumber near the bottom third. Fold the bottom edge over the filling, tuck in the sides, and roll tightly until sealed; repeat with remaining two wrappers. Whisk the dipping sauce ingredients together in a small bowl until sugar dissolves.
6
Plate
Arrange the three rolls on a plate and serve with the dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 66 rice paper wrappers (44cm, round)
- 2 tbsp2 tbsp fish sauce, for marinade
- 2 tsp2 tsp honey
- 4 cloves4 cloves garlic
- 2 tsp2 tsp vegetable oil
- 2.8 oz40g, about a third of a 3.5 oz bundle dried rice vermicelli, cooked
- a small handful of lettuce leaves
- 1212 mint leaves
- 1212 cilantro sprigs
- 11 cucumber, cut into batons
- 4 tbsp4 tbsp fish sauce, for dipping sauce
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp sugar
- 1 clove1 clove garlic
- 11 small chili
- 4 tbsp4 tbsp water
