Description
These Chicken Spring Rolls are a healthy, delicious, and refreshing dish perfect for any occasion! Made with tender chicken, fresh veggies, and herbs, wrapped in soft rice paper, these spring rolls are served with a savory dipping sauce. Perfect as an appetizer or light meal!
Ingredients
Scale
For the Spring Rolls:
- 1 lb boneless, skinless chicken breasts (cooked and shredded)
- 8–10 rice paper wrappers (available at most grocery stores or Asian markets)
- 1 cup shredded lettuce (or cabbage)
- 1 cup julienned carrots
- 1/2 cucumber, julienned
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves (optional, for extra freshness)
- 1/2 avocado, sliced (optional, for added creaminess)
- 1 tablespoon soy sauce (optional, for added flavor)
For the Dipping Sauce:
- 3 tablespoons hoisin sauce
- 1 tablespoon peanut butter (or almond butter)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon chili garlic sauce (optional, for a spicy kick)
- 1 tablespoon warm water (to thin the sauce, as needed)
Instructions
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Cook and Prepare the Chicken:
- Season the chicken breasts with salt, pepper, and a dash of soy sauce, then cook them either by grilling, baking, or pan-searing until they reach an internal temperature of 165°F (75°C).
- Once the chicken is cooked, let it cool slightly, then shred it using two forks. Set aside.
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Prepare the Veggies and Herbs:
- While the chicken is cooling, prep the vegetables and herbs: julienne the carrots and cucumber, and chop the cilantro and mint leaves.
- If using avocado, slice it into thin strips.
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Soften the Rice Paper Wrappers:
- Fill a shallow bowl with warm water. Dip one rice paper wrapper into the water for about 5 seconds, or until it becomes soft and pliable. Remove the wrapper and lay it flat on a clean surface, such as a cutting board or countertop.
- Repeat this process for the remaining wrappers.
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Assemble the Spring Rolls:
- Place a small amount of shredded chicken in the center of the rice paper, followed by a handful of shredded lettuce, julienned carrots, cucumber, cilantro, mint, and avocado slices.
- Drizzle a little soy sauce over the filling for extra flavor (optional).
- Fold the sides of the rice paper in toward the center, then carefully roll it up from the bottom to the top, enclosing the filling. Be sure to roll it tightly but gently so it doesn’t tear.
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Make the Dipping Sauce:
- In a small bowl, whisk together the hoisin sauce, peanut butter, rice vinegar, sesame oil, chili garlic sauce (if using), and warm water until smooth. Adjust the amount of water based on your desired sauce consistency.
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Serve:
- Arrange the spring rolls on a plate and serve them with the dipping sauce on the side. Enjoy!
Notes
- Storage: If you need to store the spring rolls, cover them tightly with plastic wrap or place them in an airtight container. They’re best eaten fresh but can be kept in the fridge for a few hours if needed.
- For Extra Crunch: You can add some crispy rice noodles or chopped peanuts to the filling for an extra texture.
- Protein Options: You can substitute chicken with shrimp, tofu, or even beef, depending on your preference.
- Dipping Sauce Variations: If you prefer a more tangy sauce, you can add a little lime juice or use a fish sauce-based dip.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Rolling, No-Bake
- Cuisine: Asian, Vietnamese-Inspired
Nutrition
- Serving Size: 1 spring roll
- Calories: 140
- Sugar: 3g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg