Lemongrass Chicken Rice Paper Rolls

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Ingredients

350g / 12oz boneless chicken thighs (, very finely sliced (2.5cm/1" wide, 3mm / 1/8" thick(Note 1))
1 1/2 tbsp fish sauce ((substitute light or all-purpose soy sauce))
2 tbsp brown sugar
1 tbsp lemongrass (, finely grated (or paste) (Note 2))
1 tbsp lime juice ((substitute rice vinegar or apple cider vinegar))
1 garlic clove (, finely grated)
1 tbsp canola oil (or other neutral oil, for cooking)
10 sheets round rice paper (, ~22cm/8.5" (Note 3))
70g / 2.5 oz dried vermicelli noodles ((rice noodles), or other very thin noodles)
1 cup (packed) green cabbage (, very finely sliced (so it's soft and floppy not stiff and pokey) - or any lettuce)
1 cup (packed) red cabbage (, very finely sliced (or any lettuce))
1 carrot (, peeled and finely julienned (or cucumber))
1/4 cup coriander / cilantro leaves (roughly chopped (or Thai Basil leaves, extra mint leaves))
3/4 cup small mint leaves ((or tear larger ones), regular, or Vietnamese mint)
1 1/2 tbsp natural peanut butter (, smooth (Substitute regular peanut butter spread, Note 4))
2 tbsp hoisin sauce
1 tbsp white vinegar ((or 1/2 tbsp lime juice))
1/4 - 1/3 cup milk ( (any fat %) (or water))
1 small garlic clove (, finely grated)
2 tsp brown sugar
1/8 tsp cooking salt / kosher salt
1/2 tsp crushed chilli, samba oelak or other chilli paste (, adjust spiciness to taste (optional))

93 g per serving

As published by RecipeTin Eats.

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