Chicken Spring Rolls Recipe
If you’re looking for a snack that hits that perfect balance between fresh, flavorful, and endlessly snackable, Chicken Spring Rolls are your new go-to. These light yet satisfying rolls wrap juicy shredded chicken, crisp veggies, fragrant herbs, and tender vermicelli in translucent rice paper—you can practically taste the crunch and herbaceous burst in every bite. Paired with a rich, tangy peanut-hoisin dipping sauce, they’re gorgeous on a party platter but just as good for a quick weeknight dinner. Whether you’re chasing vibrant colors, texture harmonies, or big flavor, these Chicken Spring Rolls deliver on every front.
Ingredients You’ll Need
The beauty of Chicken Spring Rolls is just how simple the ingredients are, yet each one plays a starring role in taste, crunch, or freshness. Gather everything before you begin for effortless assembly and rainbow-bright results.
- Cooked chicken breast, shredded: The heart of the roll—tender, lean, and soaks up the peanut sauce beautifully.
- Shredded carrots: Bring sweetness and a cheerful crunch with every bite.
- Shredded red cabbage: Adds pops of vibrant purple and a welcome peppery flavor.
- Cooked vermicelli rice noodles: These give the rolls body and a soft, pleasing texture—try not to overcook!
- Fresh cilantro leaves: Adds an unmistakable herbal lift; skip if you’re not a fan, but they’re so worth including.
- Fresh mint leaves: The surprising coolness of mint transforms each mouthful into something special.
- Sliced green onions: Give a mild bite and fresh green finish inside every roll.
- Rice paper wrappers: Your edible envelope; they’re naturally gluten-free and become perfectly supple after a quick bath.
- Optional lettuce leaves: For extra crunch and a layer of green, tuck in a piece before rolling.
- Hoisin sauce (for dipping): Sweet, salty, and just complex enough to tie it all together.
- Peanut butter (for dipping): Creates a lusciously creamy dipping sauce with a slight nutty backdrop.
- Rice vinegar (for dipping): Cuts through the richness for balance and zing.
- Soy sauce (for dipping): Brings the umami depth everyone craves.
- Sesame oil (for dipping): Just a teaspoon gives the sauce a signature toasty aroma.
- Water: To thin out your sauce to a perfect dippable consistency—add little by little.
How to Make Chicken Spring Rolls
Step 1: Prep Your Filling
For the most seamless spring roll experience, start by preparing all your filling ingredients first. Shred the cooked chicken breast, carrots, and cabbage, slice your green onions, and pull the cilantro and mint leaves off their stems. Place everything in separate bowls so assembly is a breeze—this bit of organization makes all the difference when it comes time to roll.
Step 2: Soften the Rice Paper
Fill a large, shallow dish (a pie plate works wonders) with warm water. Take one rice paper wrapper and submerge it for about 10 seconds until it just softens. Don’t overdo it—if it gets too limp, it becomes hard to handle. Lay it gently onto a clean surface or a damp kitchen towel to prevent sticking.
Step 3: Layer Up Your Ingredients
Now for the fun part! In the center of the softened wrapper, start with a piece of lettuce if using. Then stack a small handful of vermicelli noodles, followed by shredded chicken, carrots, cabbage, cilantro, mint, and green onions. Keep your layers neat and don’t overload—about 2 tablespoons of each main filling is plenty for a well-fitting roll.
Step 4: Roll It Up Tight
Fold both sides of the rice paper inward over the filling, then roll up tightly from the bottom just like a burrito. The wrapper should hug the fillings snugly. Repeat with the rest of your rice papers and filling until you have a tray of gorgeous Chicken Spring Rolls. If the surface feels a bit sticky, that’s completely normal.
Step 5: Mix Up the Dipping Sauce
In a small bowl, whisk together the hoisin sauce, peanut butter, rice vinegar, soy sauce, sesame oil, and a splash of water to reach your desired dipping consistency. The sauce should be smooth, creamy, and flavorful—perfect for dunking those freshly rolled creations.
How to Serve Chicken Spring Rolls
Garnishes
A simple flourish of fresh herbs like extra mint and cilantro instantly elevates your Chicken Spring Rolls on the plate. Sprinkle a few toasted sesame seeds on top, or add thinly sliced red chilis for a pop of heat and color. These little details make your platter look irresistible.
Side Dishes
Chicken Spring Rolls pair beautifully with so many sides. Try them alongside a crisp Asian slaw, a tangy cucumber salad, or even just steamed edamame with sea salt. If you’re turning rolls into a meal, a simple bowl of miso soup or a small plate of sticky rice completes the spread.
Creative Ways to Present
Bring out a large platter and line your Chicken Spring Rolls in neat rows for that wow-factor presentation. Or, slice them in half on the diagonal and arrange upright in cups for an easy grab-and-go party option. For extra fun, serve the rolls deconstructed: set out bowls of each component and let everyone roll their own!
Make Ahead and Storage
Storing Leftovers
If you happen to have a few Chicken Spring Rolls left over, store them in an airtight container lined with a slightly damp paper towel—this keeps the rice paper from drying out or getting too gummy. Place another damp towel over the top layer before sealing the lid.
Freezing
While Chicken Spring Rolls are at their peak when freshly made, you can freeze them if needed. Wrap each roll tightly in plastic wrap, then store in a zip-top freezer bag. Be aware that rice paper will be softer after thawing, and fillings may lose a bit of that wonderful crunch.
Reheating
The best way to enjoy any chilled leftovers is to let them come to room temperature; reheating isn’t necessary, as the rolls are meant to be enjoyed fresh and cool. If you’d like to revive their texture, lightly wrap in a damp towel and microwave on low for 10–15 seconds, just until the rice paper is supple again.
FAQs
Can I use rotisserie chicken instead of cooking my own?
Absolutely! Rotisserie chicken works beautifully for Chicken Spring Rolls and adds a little extra flavor from its seasoning. Just shred it finely and you’re good to go.
What can I substitute for rice noodles?
If you don’t have vermicelli rice noodles handy, thinly sliced cucumber or julienned zucchini make refreshing and crunchy alternatives that keep the rolls light.
How do I keep the rice paper from tearing?
Be careful not to over-soak the wrappers; 8–10 seconds is usually plenty. Also, assemble and roll gently—keep your fillings centered and the process patient, and the rice paper should stay intact.
Can I make Chicken Spring Rolls ahead of time?
Yes! Prep the fillings and dipping sauce in advance, then assemble the rolls up to two hours ahead. Keep them covered with a damp towel or plastic wrap until serving to prevent drying.
Is the dipping sauce spicy?
The hoisin-peanut sauce for Chicken Spring Rolls isn’t spicy by itself. If you love a bit of heat, add a squirt of Sriracha or a pinch of red pepper flakes to the mix.
Final Thoughts
There’s something truly joyful about biting into a fresh Chicken Spring Roll—those bursts of flavor, the crunch, and the cool herbs all wrapped up together. Give these a try and you’ll see how easy and impressive they are. Once you’ve made them at home, you may never want to order out again!
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Chicken Spring Rolls Recipe
- Total Time: 25 minutes
- Yield: 8–10 spring rolls 1x
- Diet: Non-Vegetarian
Description
These Chicken Spring Rolls are a fresh and healthy Asian-inspired appetizer perfect for any occasion. Filled with shredded chicken, crunchy vegetables, and aromatic herbs, these rice paper rolls are served with a flavorful hoisin peanut dipping sauce.
Ingredients
Filling:
- 1/2 pound cooked chicken breast, shredded
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 cup cooked vermicelli rice noodles
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1/4 cup sliced green onions
- 8–10 rice paper wrappers
- Optional: lettuce leaves for added crunch
Dipping Sauce:
- 1/4 cup hoisin sauce
- 1 tablespoon peanut butter
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1–2 tablespoons water (to thin as needed)
Instructions
- Prepare Ingredients: Arrange all filling ingredients in separate bowls for easy assembly.
- Soften Rice Paper: Dip a rice paper wrapper in warm water for 10 seconds until soft. Lay flat.
- Assemble: Place lettuce, vermicelli, chicken, carrots, cabbage, herbs, and onions in the center. Roll tightly, folding sides in.
- Make Dipping Sauce: Combine hoisin sauce, peanut butter, vinegar, soy sauce, sesame oil, and water.
- Serve: Enjoy fresh rolls with the dipping sauce.
Notes
- Keep rolls covered to prevent drying.
- Customize with cucumber, bell pepper, or avocado.
- Prep Time: 25 minutes
- Cook Time: 0 minutes (use pre-cooked chicken)
- Category: Appetizer
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 spring roll with sauce
- Calories: 120
- Sugar: 4 g
- Sodium: 250 mg
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 20 mg
