Lemongrass-Marinated Grilled Chicken Rice Paper Rolls

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

Fresh rice paper rolls filled with lemongrass-marinated grilled chicken, crisp vegetables, and herbs, served with a tangy dipping sauce. This vietnamese-inspired chicken (gluten free option) ready in about 50 minutes pairs boneless skinless chicken thighs, finely minced lemongrass stalks, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz boneless skinless chicken thighs
• 2, finely minced lemongrass stalks
• 3, minced garlic cloves
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp vegetable oil
• 8 sheets rice paper wrappers
• 1 medium, julienned carrot
• 1 small, julienned cucumber
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 8 small leaves lettuce leaves
• 3 tbsp hoisin sauce
• 2 tbsp peanut butter
• 1 tbsp lime juice
• 3 tbsp water
• 2 tbsp crushed peanuts

Instructions

1. Step 1: In a bowl, combine 12 oz boneless skinless chicken thighs, 2 finely minced lemongrass stalks, 3 minced garlic cloves, 2 tbsp fish sauce, 1 tbsp brown sugar, and 1 tbsp vegetable oil. Marinate for at least 30 minutes, preferably 1 hour, in the refrigerator.
2. Step 2: Heat a grill pan over medium-high heat and cook the marinated chicken for 4-5 minutes on each side until cooked through and slightly charred. Let rest for 5 minutes, then thinly slice.
3. Step 3: Prepare the dipping sauce by whisking together 3 tbsp hoisin sauce, 2 tbsp peanut butter, 1 tbsp lime juice, and 3 tbsp water until smooth.
4. Step 4: Dip one 8-inch rice paper wrapper into warm water for 5 seconds until pliable. Lay it flat on a clean surface and layer 1 leaf of lettuce, a few slices of grilled chicken, 2 tbsp julienned carrot, 2 tbsp julienned cucumber, and a few mint and cilantro leaves near the edge.
5. Step 5: Fold in the sides of the wrapper and roll tightly away from you to enclose the filling. Repeat for the remaining wrappers and ingredients.
6. Step 6: Serve the rolls with the peanut hoisin dipping sauce sprinkled with 2 tbsp crushed peanuts on top for texture and flavor.