Lemongrass Chicken Rolls

These lemongrass chicken rolls are bursting with flavor and will be a big hit at your picnic!


  • 2 tbs lime juice
  • 1 tbs lemongrass paste
  • 1 1/2 tbs fish sauce
  • 2 garlic cloves, crushed
  • 650g chicken thigh fillets, trimmed
  • 2 tbs white wine vinegar
  • 1 1/2 tbs caster sugar
  • 2 French shallots, peeled, halved, thinly sliced
  • 2 small carrots, peeled, grated
  • 1 cucumber, seeded, cut into matchsticks
  • 4x 15cm Pieces French breadstick (baguette), split
  • 1/4 cup whole-egg mayonnaise
  • 1/4 cup finely grated lime rind
  • 1 tbs lime juice


  1. Combine lime juice, lemongrass, fish sauce and garlic in a dish. Season with pepper. Add the chicken and turn to coat. Cover and place in fridge for 10 minutes to marinate
  2. Meanwhile, whisk the vinegar and sugar in a bowl. Season. Stir in shallot. Set aside for 5 minutes to develop the flavours. Stir in carrot and cucumber.
  3. Preheat a barbecue grill or chargrill on medium-high. Cook the chicken, turning, for 10-12 minutes or until cooked. Transfer to a plate. Cover. Rest for 5 minutes. Cut into 1cm-thick slices.
  4. Cook bread on grill, turning, for 2 minutes or until warmed through
  5. Combine mayonnaise, lime rind and juice in a bowl. Season. Spread over bread. Fill with chicken and salad.

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