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Lemongrass Chicken Spring Rolls

Easy-peasy recipe, bursting with umami!

By Kim Pham

30 min
serves 2

How to Make


  • mixing bowl
  • chef's knife
  • large skillet
  • large flat plate


  • Omsom Vietnamese Lemongrass BBQ Starter
  • 1 lb. chicken breast or thigh, sliced thinly
  • 1 cup vermicelli rice noodles, cooked
  • ½ head of lettuce, peeled into slats
  • 1 cucumber, sliced into sticks
  • Mint and cilantro, roughly chopped
  • rice paper
  • neutral cooking oil

Serve with:


See here for our spring rolling technique!

Let’s get cooking:

  1. In a bowl, combine the chicken and Omsom starter. Stir and marinate for at least 15 minutes.
  2. Heat 1 tbsp. oil in a skillet over medium-high. Once hot, sear chicken in skillet until browned and cooked through, ~4-5 minutes. Remove from heat and set aside.
  3. Prepare your wrapping station - set aside all ingredients around a flat surface like a cutting board or large plate. Fill a large bowl with hot water (the bowl needs to be big enough to accommodate for the width of the rice paper.)
  4. Submerge rice paper in water and rotate quickly. Don’t soak rice paper too much, as it will continue to soften over time. 
  5. Lay rice paper down on a flat surface (feel free to use two overlapped like a venn diagram for a stronger wrap). Start building your spring rolls - at the bottom center of rice paper, about 1 inch from the bottom edge, layer lettuce, rice noodles, chicken, lettuce, cucumber, and herbs on top of each other.
  6. Fold bottom edge over stuffing and roll tightly up, like a burrito. Once halfway through rice paper, fold sides in tightly. Continue rolling upwards until spring roll is complete.
  7. Continue rolling until ingredients are all rolled! Serve immediately and enjoy with a side of Mama Pham’s nuoc mam!
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