Chicken Spring Rolls
Bright, fresh, and satisfying, these chicken spring rolls are a healthy appetizer made with tender shredded chicken, crisp vegetables, and fresh herbs wrapped in delicate rice paper.
Ingredients
For the Filling
- 1 cup cooked chicken breast, shredded Use leftover rotisserie or grilled chicken for convenience.
- 1 cup shredded carrots Can add extra shredded carrot for crunch.
- 1 cup shredded lettuce or napa cabbage Regular lettuce works fine if napa cabbage is unavailable.
- 1/2 cup cooked rice vermicelli noodles Optional; omit for a lower-carb version.
- 1/2 cup cucumber, julienned Add more for extra texture.
- 1/4 cup fresh mint leaves Increase for more herbal flavor.
- 1/4 cup fresh cilantro leaves Increase for more herbal flavor.
For Assembly
- 8 pieces rice paper wrappers Keep moist to prevent drying.
- Warm water for soaking Use to soften the wrappers.
For Serving (Optional)
- Hoisin-peanut sauce or sweet chili sauce for dipping Both sauces pair beautifully.
Instructions
Preparation
- Gather all filling ingredients and set up an assembly line with a clean work surface, a shallow bowl of warm water, and the fillings arranged in small bowls for easy grabbing.
Assembling the Rolls
- Dip a rice paper wrapper in warm water for 10–15 seconds until pliable.
- Place chicken, carrots, lettuce, noodles, cucumber, mint, and cilantro in the center of the wrapper in a horizontal line, leaving space at the edges.
- Fold the sides over the filling, then roll tightly from the bottom up until sealed.
- Continue filling and rolling remaining wrappers until you have 8 rolls or ingredients are used.
Serving
- Enjoy immediately with your preferred dipping sauce.
Notes
Assembled rolls are best eaten within a few hours. If storing, place them seam-side down in a single layer on a damp paper towel and cover loosely with plastic wrap. Do not freeze assembled rolls, as they can become soggy.