Lemon Grass and Chicken Summer Rolls Recipe - Allrecipes.com
Lemon Grass and Chicken Summer Rolls Recipe
  • READY IN 3+ hrs

Lemon Grass and Chicken Summer Rolls

Recipe by  

"These are like little bundles of delicious chicken salad wrapped in rice paper. They are deliciously perfect for warm weather treats."

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Ingredients Edit and Save

Original recipe makes 16 rolls Change Servings
  • PREP

    1 hr
  • COOK

    20 mins

    3 hrs 20 mins


  1. Bring a large pot of lightly-salted water to a boil. Season the chicken with salt and cook in the boiling water until no longer pink in the center, 7 to 10 minutes. Transfer to a large platter and allow to cool completely in refrigerator. Shred into small pieces once cooled.
  2. Combine the shredded chicken, ginger, jalapeno pepper, cucumber, basil, mint, cilantro, lemon grass, and peanuts in a large mixing bowl; toss until evenly distributed. Whisk together the fish sauce, lime juice, sugar, sesame oil, and peanut oil in a small bowl; add to the chicken mixture and mix with your hands until evenly coated.
  3. Fill a shallow pan with hot water. Dip the rice paper wrappers in the hot water until soft one at a time. Spread the rice paper onto a clean, flat surface. Place 1 leaf of lettuce into the center of a sheet of rice paper; spread about 1/3 cup of the chicken mixture onto the lettuce leaf. Fold the bottom end of the rice paper over the top of the mixture and then roll into a cylinder. Repeat until all ingredients are used. Cut into halves to serve.
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Reviews More Reviews

Most Helpful Positive Review
Sep 07, 2008

These were well worth the effort. I added extra basil, cilantro, lemongrass, and crushed red chili. I mixed everything together and let it sit in the refrigerator for a few hours to let the flavors blend. I didn't have any mint and I could tell that was missing. Will definitely make these again and will be sure to have mint next time. I added a little carrot too for some crunch.

Most Helpful Critical Review
Jun 15, 2011

Loved this recipe because it made me try something new. Rice paper is suprisingly easy to work with. However, it was WAY too salty for me and I halved the fish sauce...

Aug 24, 2009

These are great! I followed the recipe the first time (which is what my rating is based on) and the next few times I made some adjustments for personal taste. The cucumber is great if you eat it right away. If you're making it ahead, leave the cucumber out until ready to serve or the cucumber gets soggy. I do the same with the peanuts. The mint was good, but now I leave it out because of personal taste. I also make it into a lettuce wrap if rice paper wrappers aren't handy. Finally, and food purists will think this is terrible, but I even use dried basil and dried cilantro. In the interest of economics, I never use all of the fresh basil and cilantro when I buy it, so it's just easier to keep dried on hand. I didn't tell guests I used dried and it still got rave reviews. If using dried, just don't forget to use half the amount of fresh called for. Yum and thanks!

Aug 31, 2009

Brought these to a summer afternoon baby shower, and everyone loved them! They're pretty, light, healthy and fresh-tasting. (I omitted the peanuts, but provided peanut sauce for dipping, as well as Thai sweet chili sauce.) I used Mediterranean basil because I didn't have Thai basil, but everything else was as written, and they were delicious! Made the filling the night before, and put them together in the morning. Once I rolled them up, I covered the platter they were in with damp paper towel, and then plastic wrap, for transport to the party. They sat in the fridge like that until I sliced them in half for serving.

Apr 19, 2010

Clever to mix the greens & dipping sauce in with the chicken. Very enjoyable alternative to the shrimp Vietnamese fresh rolls we like so much.

Aug 20, 2010

These were a BIG hit! I used some rotisserie chicken I had left over and since I don't care for cucumber I left those out, but I'm sure the small amount wouldn't detract from the deliciousness of this fabulous creation! The flavors were bright, the filling was substantial enough to make a portable meal (especially since the "dipping sauce" is already in the roll), and working with rice wrappers isn't difficult; just a bit time consuming (and worth the effort!). I took them to my brother's 50th b'day party and everyone snarfed them down in record time! I am now printing out the recipe to send to an aunt - she raved the loudest and requested it. These will also be going in my lunches, since they're perfect for my tiffin tin and bentos.

Oct 18, 2008

I loved this. It's very similar to a deli product I order at a local asian market. Tasty & worth the little extra effort it takes to make my own! Thanks for the recipe!

Jan 20, 2011

Made these to take to work. Everyone loved them! I saved some to keep at home and my husband ate every last one.


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  • Calories
  • 137 kcal
  • 7%
  • Carbohydrates
  • 6.5 g
  • 2%
  • Cholesterol
  • 28 mg
  • 10%
  • Fat
  • 6.9 g
  • 11%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 12.4 g
  • 25%
  • Sodium
  • 301 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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