Rice-paper rolls packed with shredded chicken, crisp vegetables, fresh herbs, and rice vermicelli — these chicken spring rolls are light, fast, and perfect for a warm lunch or a make-ahead appetizer. They come together in under 30 minutes, need no frying, and are endlessly customizable for picky eaters or weekend entertaining. If you like easy chicken recipes that stretch a little further, you might also enjoy this Cajun cream cheese chicken pasta bake recipe for a cozy, family-friendly dinner.
Why you’ll love this dish
These spring rolls feel fresh and wholesome without being fussy. They’re a chilled, hand-held meal that balances protein, crunch, and herbs — ideal for warm weather lunches, healthy workday meal-prep, or party platters.
“A light, portable bite that always vanishes first — crunchy cucumber, bright mint, and juicy shredded chicken make these a winner.”
Reasons to try them:
- Quick assembly: no deep frying or complicated techniques.
- Healthy and portable: lean protein + lots of veggies.
- Kid- and crowd-friendly: customizable fillings and dip choices.
- Great for entertaining: make an assembly line and guests can build their own.
How this recipe comes together
You’ll set up an assembly line, soften rice paper wrappers briefly in warm water, then layer fillings and roll tightly. Expect about 10–15 seconds of soaking per wrapper and roughly 5–7 minutes of hands-on time per 4–6 rolls once everything’s prepped. The trick is to keep fillings dry (especially the noodles and herbs) so wrappers stick and stay intact.
What you’ll need
- 1 cup cooked chicken breast, shredded (leftover rotisserie or poached chicken works well)
- 1 cup shredded carrots
- 1 cup shredded lettuce or napa cabbage
- 1/2 cup cooked rice vermicelli noodles, cooled and drained
- 1/2 cup cucumber, julienned
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 8 rice paper wrappers
- Warm water for soaking
- Optional: hoisin-peanut sauce or sweet chili sauce for dipping
Substitution notes:
- Use shredded rotisserie chicken to save time, or swap chicken for cooked shrimp or tofu for a pescatarian/vegetarian option.
- If you can’t find rice vermicelli, thin glass noodles or even soba tossed and cooled will work in a pinch.
Step-by-step instructions
- Prep everything first: shred the chicken, julienne the cucumber, shred the carrots and lettuce, and soak/cook the rice vermicelli according to package directions then cool and drain. Place all filling components on a single tray or in shallow bowls to form an assembly line.
- Fill a shallow pan or pie plate with warm (not boiling) water. Dip one rice paper wrapper into the water for 10–15 seconds until it becomes pliable but not soggy. Lay it flat on a clean, slightly damp cutting board or towel.
- Near the bottom third of the wrapper, layer a small handful of shredded chicken, a few carrot strands, a small amount of lettuce or cabbage, a little vermicelli, a couple cucumber sticks, and 2–3 mint and cilantro leaves. Don’t overfill — less is easier to roll tightly.
- Fold the left and right sides of the wrapper over the filling, then roll from the bottom up, keeping it snug like a burrito. The moistened wrapper will seal itself.
- Repeat with remaining wrappers and fillings. Serve immediately with hoisin-peanut sauce or sweet chili sauce.
Chef’s pacing tip: work quickly but deliberately — rice paper can rehydrate and become sticky if left too long. Keep used wrappers separated so they don’t stick together.
How to serve Chicken Spring Rolls Recipe
Best ways to enjoy it:
- Serve whole or halved on a platter with small bowls of dipping sauces for a party.
- Plate two rolls per person with a side salad of mixed greens and a light vinaigrette for a lunch.
- For a heartier meal, pair with jasmine rice and a bowl of clear broth or a simple noodle soup.
Pairings and plating ideas:
- Garnish the platter with extra mint, cilantro, lime wedges, and thinly sliced chilies.
- For a textured presentation, sprinkle toasted sesame seeds or crushed peanuts over the dipping sauce.
- If you want a warm sandwich spin after enjoying these rolls, try pairing the flavors with the Chick-fil-A crispy chicken sandwich copycat recipe for a fun contrast between fresh rolls and a classic comfort sandwich.
Storage and reheating tips
Refrigeration:
- Store in an airtight container in a single layer or separated by parchment/ plastic wrap to prevent sticking.
- Best eaten within 24 hours; freshness and texture decline after that as rice paper firms and vegetables release water.
Freezing:
- Not recommended. Rice paper becomes brittle and soggy when frozen and thawed.
To revive slightly stale rolls:
- If rolls feel a bit dry, briefly mist with water and let sit covered for 10 minutes to soften. Use caution — too much moisture makes them tear.
Food safety:
- Keep refrigerated at 40°F (4°C) or below. Use cooked chicken within 3–4 days when stored separately before assembling.
Helpful cooking tips
- Dry fillings: pat shredded chicken and noodles with paper towels to remove excess moisture so wrappers seal well.
- Warm water temp: aim for warm (about body temperature). Boiling water makes wrappers too soft and fragile; cold water won’t rehydrate them quickly.
- Rolling technique: fold sides in first, then roll up tightly from the bottom. Practice with one roll to get the feel before doing the rest.
- Herb placement: place mint and cilantro nearer the surface so their fragrance comes through on the first bite.
- Make-ahead trick: prep all fillings and keep them chilled; assemble rolls just before serving to maintain texture.
Creative twists
- Vegetarian: swap chicken for marinated baked tofu, add avocado slices, and use extra herbs.
- Spicy kick: add thinly sliced jalapeño or a smear of sriracha on the wrapper before adding fillings.
- Fruit note: add mango or pineapple julienne for a sweet-and-salty contrast.
- Vietnamese-style: serve with nuoc cham (fish sauce, lime, sugar, garlic, chili) instead of hoisin for an authentic tangy dip.
Common questions
Q: How long does prepping take?
A: Active prep is usually 20–30 minutes: 10–15 to prep fillings and 10–15 to soak and roll eight wrappers, depending on your speed.
Q: Can I make these ahead for a party?
A: Prep all fillings up to 24 hours in advance and keep chilled. Assemble rolls within an hour of serving for the best texture. Fully assembled rolls are best within a few hours.
Q: Are rice paper wrappers gluten-free?
A: Most rice paper wrappers are gluten-free (made from rice and tapioca), but always check the packaging for cross-contamination warnings if you have celiac disease or severe gluten sensitivity.
Q: What dipping sauce pairs best?
A: Hoisin-peanut sauce offers richness and a nutty depth; sweet chili sauce gives a bright, sweet-heat profile. Nuoc cham provides classic Vietnamese balance if you prefer fish sauce-based dips.
Q: Can leftover rolls be warmed?
A: These are meant to be enjoyed cold or at room temperature. Warming is not recommended — heat alters rice paper texture and the crispness of the vegetables.
If you want variations for heavier sandwiches or hot handhelds, the Chick-fil-A-inspired link above offers inspiration for a warm, crisp contrast to these fresh rolls.
Chicken Spring Rolls
Ingredients
Main Ingredients
- 1 cup cooked chicken breast, shredded leftover rotisserie or poached chicken works well
- 1 cup shredded carrots
- 1 cup shredded lettuce or napa cabbage
- 1/2 cup cooked rice vermicelli noodles, cooled and drained
- 1/2 cup cucumber, julienned
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 8 pieces rice paper wrappers
- Warm water for soaking
- Optional: hoisin-peanut sauce or sweet chili sauce for dipping
Instructions
Preparation
- Shred the chicken, julienne the cucumber, shred the carrots and lettuce, and soak/cook the rice vermicelli according to package directions then cool and drain.
- Place all filling components on a single tray or in shallow bowls to form an assembly line.
Rolling
- Fill a shallow pan or pie plate with warm (not boiling) water. Dip one rice paper wrapper into the water for 10–15 seconds until it becomes pliable but not soggy. Lay it flat on a clean, slightly damp cutting board or towel.
- Near the bottom third of the wrapper, layer a small handful of shredded chicken, a few carrot strands, a small amount of lettuce or cabbage, a little vermicelli, a couple cucumber sticks, and 2–3 mint and cilantro leaves. Don’t overfill — less is easier to roll tightly.
- Fold the left and right sides of the wrapper over the filling, then roll from the bottom up, keeping it snug like a burrito. The moistened wrapper will seal itself.
- Repeat with remaining wrappers and fillings.
Serving
- Serve immediately with hoisin-peanut sauce or sweet chili sauce.