Lemongrass Chicken Fresh Spring Rolls with Peanut Hoisin Sauce

If you’re craving something light, fresh, and flavorful, these Lemongrass Chicken Fresh Spring Rolls with Peanut Hoisin Sauce are just what you need.

Packed with juicy lemongrass-marinated chicken, crisp veggies, rice noodles, and a creamy peanut hoisin dipping sauce, these spring rolls are perfect for lunch, dinner, or as an appetizer.

Watch my Video Tutorial Below!

What Are Fresh Spring Rolls?

Fresh spring rolls are a traditional Vietnamese dish made with rice paper wrappers filled with a mix of proteins, vegetables, herbs, and sometimes rice noodles. Unlike fried spring rolls, these are served fresh and uncooked, giving them a light, refreshing taste and texture.

The peanut hoisin sauce adds a creamy, tangy, and slightly spicy flavor that pairs perfectly with the rolls.

Why You’ll Love This Recipe

• Light and Healthy: These spring rolls are loaded with fresh veggies and lean chicken, making them a wholesome meal.
• Packed with Flavor: The lemongrass chicken is juicy and aromatic, while the peanut hoisin sauce is rich and satisfying.
• Customizable: Swap in your favorite protein or veggies to make this recipe your own.
• Perfect for Any Occasion: Great for a light meal, party appetizer, or meal prep.
• Fun to Assemble: Rolling spring rolls is a fun and interactive way to get everyone involved in the kitchen.

Ingredients

For the Lemongrass Chicken

• Boneless, Skinless Chicken Thighs: Provides tender and juicy protein for the rolls.
• Garlic and Lemongrass: Infuse the chicken with a bold, aromatic flavor.
• Fish Sauce: Adds a savory umami depth to the marinade.
• Light and Dark Soy Sauce: Enhance the color and savory notes of the chicken.
• Brown Sugar: Balances the savory flavors with a touch of sweetness.
• Lime Juice: Adds a zesty brightness to the marinade.

Rice Paper, Noodles, and Veggies

• Microgreens or Green Leaf Lettuce: Fresh, nutrient-packed greens that add flavor and crunch.
• Persian Cucumber: Thinly sliced for a refreshing, crisp texture.
• Mint Leaves: Adds a burst of freshness to every bite.
• Rice Noodles: A soft, chewy base that balances the fresh veggies.
• Garlic Chives: A flavorful garnish that also looks stunning.
• Rice Paper Wrappers: The essential base for the spring rolls, holding all the ingredients together.

For the Peanut Hoisin Sauce

• Creamy Peanut Butter: The rich, nutty base of the dipping sauce.
• Hoisin Sauce: Adds sweetness and umami to the sauce.
• Chili Garlic or Sriracha Sauce: Adds a kick of heat to balance the creaminess.
• Warm Water: Helps thin the sauce to the perfect consistency.

How to Make Lemongrass Chicken Fresh Spring Rolls with Peanut-Hoisin Sauce

Step 1: Prepare the Lemongrass Chicken

In a large bowl, mix the chicken thighs with garlic, lemongrass, fish sauce, soy sauces, brown sugar, and lime juice. Marinate for at least 30 minutes or overnight for deeper flavor.

Cook the chicken in an air fryer at 425°F for 11-13 minutes, in batches if necessary. Let it rest for 5 minutes, then slice into thin strips.

Step 2: Cook the Rice Noodles and Prep the Veggies

Cook the rice noodles according to the package instructions, then rinse with cold water, drain, and set aside. Thinly slice the cucumber, rinse the mint leaves, and prepare the garlic chives, keeping everything organized for easy assembly.

Step 3: Assemble the Spring Rolls

Dip a sheet of rice paper in lukewarm water and lay it flat on a clean surface. Place a small handful of microgreens in the center, followed by cucumber slices, mint leaves, rice noodles, and a few slices of chicken.

Fold the right and left sides of the rice paper toward the center, then fold up the bottom edge and roll tightly. Place a garlic chive near the end for garnish and finish rolling.

Step 4: Make the Peanut Hoisin Sauce

In a small bowl, mix peanut butter, hoisin sauce, chili garlic or sriracha sauce, and warm water until smooth. Adjust the consistency by adding more water if needed. Optionally garnish with chopped peanuts.

Step 5: Serve and Enjoy

Serve the fresh spring rolls with peanut hoisin sauce on the side.

Storage

Spring rolls are best enjoyed fresh, but they can be stored in an airtight container with damp paper towels for up to 1 day. Peanut hoisin sauce can be refrigerated for up to a week.

Tips

• Don’t Overfill the Rolls: Adding too much filling can make the rolls hard to wrap and prone to tearing.
• Customizable: Feel free to customize the filling with other veggies (e.g. carrots, lettuce) or proteins (e.g shrimp, tofu) to make it your own!
• Adjust Sauce Spice Level: Add more or less chili sauce depending on your heat preference.

Lemongrass Chicken Fresh Springs Rolls with Peanut Hoisin Sauce

Print

Serves: 2-3 Prep Time: 30 Mins Cooking Time: 15 Mins 15 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

Lemongrass Chicken

• 1 lb boneless, skinless chicken thighs
• 3 cloves garlic
• 3 tablespoon minced lemongrass
• 2 tablespoon fish sauce
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 2 tablespoon brown sugar
• 1 lime, juiced

Rice Paper, Noodles, and Veggies

• 1 bunch microgreens (e.g. BrightFresh Microgreens) or green leaf lettuce
• 1 Persian cucumber, thinly sliced
• 0.5 oz. mint leaves, rinse and drained
• 8 oz. rice noodles
• 8 pieces garlic chives, trimmed slightly to fit the size of a spring roll
• 8-10 sheets rice paper (round 22cm)

Peanut Hoisin Sauce

• ¼ cup creamy peanut butter
• 2 tablespoon hoisin sauce
• 1-2 teaspoon chili garlic sauce or sriracha sauce
• ¼ cup warm water
• Chopped peanuts (optional)

Instructions

1. In a large bowl, mix chicken thighs with garlic, lemongrass, fish sauce, light soy sauce, dark soy sauce, brown sugar, and lime juice. Marinate for at least 30 minutes or overnight for maximum flavor. Cook the chicken in an air fryer at 425°F for 11-13 minutes (cook in batches as needed to avoid overcrowding). Let the chicken rest for 5 minutes, then slice it into thin strips.
2. While the chicken marinates and cooks, cook the rice noodles according to the package instructions. Quickly rinse with cold water, drain, and set aside. Thinly slice the cucumber and rinse the mint leaves and garlic chives, keeping each ingredient separate for easy assembly.
3. To assemble the spring rolls, dip one rice paper sheet in lukewarm water and lay it flat on a clean surface. Add a small handful of microgreens to the lower center of the rice paper, followed by 4-5 cucumber slices, 3-4 mint leaves, and a small handful of rice noodles. Fold the right and left edges of the rice paper slightly towards the center, then fold up the bottom edge and roll tightly like a burrito. Add a garlic chive near the end, leaving a small piece sticking out, and finish rolling.
4. For the peanut hoisin sauce, mix peanut butter, hoisin sauce, chili garlic or sriracha sauce, and warm water until smooth and slightly thick. Add slightly more water as needed to reach your desired consistency. Optionally add chopped peanuts as a garnish.
   
5. Serve the fresh spring rolls with peanut hoisin sauce and enjoy!