Lemongrass Chicken Spring Rolls


  • 4 rice paper wrappers (large size)
  • 100 g rice vermicelli
  • 140 g chicken thighs, in pieces
  • 1/2 English cucumber, julienned
  • 40 g carrots, peeled and julienned
  • 1/2 firm mango, julienned
  • 8 Boston lettuce leaves
  • 12 fresh mint leaves
  • Sesame seeds to taste
  • 100 ml Saigon Gourmet Lemongrass Sauce
  • Dip: 150 ml Saigon Gourmet Sesame Sauce
  • Preparation: 25 minutes
  • Cooking time: 15 minutes
  • Portions: 4

One of the most widely known Vietnamese specialties, spring rolls are popular because they are fresh, easy to prepare and make for convivial dining. Add proteins and side dishes to create a medley of flavours. Our Sesame Sauce, with its mild toasted sesame flavours, is the perfect dip for this dish.


  1. Marinate the chicken in the Lemongrass Sauce for 15 minutes.
  2. Cook the noodles in boiling water for 3 minutes, rinse under cold water and drain.
  3. Sear the chicken in a skillet over medium heat for 12-15 minutes.
  4. Slice chicken into strips.
  5. Dip a rice paper wrapper in warm water, rinse and spread on a flat surface, such as a plate or wooden cutting board.
  6. Arrange a quarter of the vermicelli, chicken, carrots, mango, mint and lettuce leaves lengthwise on the wrapper.
  7. Roll tightly and top with sesame seeds.
  8. Repeat with the rest of the ingredients.
  9. Serve the rolls with the Sesame Sauce as a dip.


To add variety to your cooking , replace the chicken with another protein of your choice: sear lemongrass-marinated tofu for a vegetarian option, or thinly sliced beef and whole shrimp marinated in lemongrass for a surf and turf combo. For pork lovers, try spring rolls made with Vietnamese Nem Nuong Garlic and Pepper Sausages.