Chicken Spring Rolls
Light and refreshing rice-paper rolls filled with shredded chicken, crisp vegetables, fresh herbs, and rice vermicelli, perfect for a healthy lunch or appetizer.
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.
Notes
Best eaten within 24 hours; freshness and texture decline after that as rice paper firms and vegetables release water. Store in an airtight container in a single layer or separated by parchment/plastic wrap to prevent sticking.