Chicken Spring Rolls are a delicious and versatile dish featuring savory, seasoned chicken, crisp vegetables, and herbs wrapped in delicate rice paper or a crispy wrapper. Whether served fresh or fried, they make the perfect appetizer, snack, or light meal packed with flavor and texture.
Why You’ll Love This Recipe
- Fresh and Flavorful: Combines juicy chicken, crunchy veggies, and aromatic herbs.
- Healthy Option: Fresh rolls are light, low-fat, and packed with nutrients.
- Customizable: Easily adapted to your taste or dietary preferences.
- Great for Entertaining: A fun, hands-on dish that looks impressive on any spread.
- Make-Ahead Friendly: Prepare components ahead and assemble when ready to serve.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 lb cooked chicken breast or thighs, shredded or finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon garlic (minced)
- 1 cup shredded carrots
- 1 cup shredded cabbage
- ½ cup bean sprouts
- ¼ cup sliced green onions
- Cooked vermicelli rice noodles (optional)
- 8–10 rice paper wrappers (for fresh rolls) or spring roll wrappers (for frying)
- Fresh herbs (mint, cilantro, basil)
- Dipping sauce (e.g., peanut sauce, sweet chili sauce, or nuoc cham)
Directions
- Season the chicken: In a skillet over medium heat, warm chicken with soy sauce, sesame oil, and garlic. Cook for 2–3 minutes until heated and fragrant. Let cool.
- Prep fillings: Julienne carrots and cabbage. Rinse bean sprouts and herbs. Cook noodles if using.
- Soften rice paper (if using): Dip one sheet at a time into warm water for about 5 seconds, then lay flat on a clean surface.
- Assemble: Place chicken, vegetables, herbs, and noodles in the center of the wrapper. Fold in the sides and roll tightly from the bottom up.
- Repeat: Continue with remaining wrappers and filling.
- Serve: Arrange on a platter and serve with your preferred dipping sauce.
For fried spring rolls: Use spring roll wrappers, roll tightly, seal with egg wash, and fry at 350°F (175°C) until golden brown, about 3–4 minutes per side.
Servings and Timing
- Servings: 8–10 rolls
- Preparation Time: 25 minutes
- Cooking Time: 10 minutes (if frying)
- Total Time: 35 minutes
Variations
- Spicy: Add chili flakes or Sriracha to the chicken or dipping sauce.
- Vegan: Substitute tofu or mushrooms for chicken.
- Gluten-Free: Use tamari instead of soy sauce.
- Tropical twist: Add thin mango or pineapple slices to the filling.
Storage/Reheating
- Storage: Wrap individual rolls in plastic or store in an airtight container. Refrigerate for up to 2 days.
- Freezing: Only fried rolls should be frozen. Freeze uncooked and fry from frozen.
- Reheating: Reheat fried rolls in the oven or air fryer at 350°F for 5–8 minutes until crispy.
FAQs
Can I make these ahead of time?
Yes. Keep fresh rolls wrapped individually to prevent sticking. Best eaten within 24 hours.
What’s the difference between spring rolls and egg rolls?
Spring rolls use rice or thin wheat wrappers and may be fresh or fried. Egg rolls are always fried and have thicker, egg-based wrappers.
Can I bake instead of fry?
Yes, brush with oil and bake at 400°F (200°C) for 15–20 minutes, flipping halfway.
What dipping sauces work best?
Try hoisin-peanut sauce, nuoc cham, sweet chili sauce, or a soy-ginger dip.
How do I keep rice paper from tearing?
Don’t soak too long. Dip quickly and handle gently when rolling.
Can I serve these cold?
Yes. Fresh spring rolls are best served at room temperature or slightly chilled.
Do I have to use noodles?
No, they’re optional but add nice texture. Leave them out for a lighter roll.
Can I use rotisserie chicken?
Absolutely. It’s a great time-saving option.
What veggies can I add?
Try bell peppers, cucumbers, lettuce, or avocado.
Are these kid-friendly?
Yes! Kids love helping assemble and enjoy dipping them.
Conclusion
Chicken Spring Rolls are a flavorful, versatile dish that combines delicious ingredients in a fun and elegant package. Whether you’re looking for a fresh appetizer, a light meal, or a crunchy snack, these rolls are sure to impress. Try them fresh or fried—and don’t forget the dipping sauce!
Print
Chicken Spring Rolls
- Prep Time: 25 mins
- Cook Time: 0 mins
- Total Time: 25 mins
- Yield: 8 rolls 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: Asian
- Diet: Halal
Description
These Chicken Spring Rolls are fresh, light, and packed with flavor, featuring tender chicken, crisp vegetables, and rice noodles wrapped in delicate rice paper. Served with a dipping sauce, they make a perfect appetizer or light meal.
Ingredients
- 1 cup cooked chicken breast, shredded
- 1 cup cooked rice noodles
- 1 cup shredded lettuce
- 1/2 cup julienned carrots
- 1/2 cup cucumber, julienned
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 8 rice paper wrappers
- Warm water (for softening wrappers)
Instructions
- Prepare all filling ingredients and set them in an assembly line for easy rolling.
- Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds or until soft.
- Place the softened wrapper on a clean surface. Add lettuce, rice noodles, chicken, carrots, cucumber, mint, and cilantro near the bottom third of the wrapper.
- Fold the sides inward, then roll tightly from the bottom up, like a burrito. Repeat with remaining wrappers and ingredients.
- Serve immediately with your favorite dipping sauce (e.g., hoisin-peanut or sweet chili).
Notes
- Keep a damp towel over prepared rolls to prevent drying out.
- Use rotisserie or leftover chicken for convenience.
- Can be made a few hours ahead and stored in the fridge wrapped in plastic wrap.
Nutrition
- Serving Size: 1 roll
- Calories: 120
- Sugar: 2g
- Sodium: 140mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 25mg