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Chicken Spring Rolls

These Chicken Spring Rolls are crispy, fresh, and comforting, filled with tender shredded chicken, crunchy vegetables, and vibrant herbs, served with a choice of dipping sauce. A perfect dish for weeknights or gatherings.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 10 rolls
Course: Appetizer, Main Course
Cuisine: Asian, Vietnamese
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded chicken rotisserie chicken works beautifully
  • 12 pieces rice paper wrappers 8.5-inch size
  • 1 cup shredded carrots or swap with julienned bell pepper for extra sweetness
  • 1 cup thinly sliced cucumber seeds removed for less moisture
  • 1 cup fresh bean sprouts or use shredded cabbage for crunch
  • 1 cup fresh herbs mint, cilantro, and Thai basil (mix and match; swap spinach with kale for a stronger flavor)
  • 1 piece avocado sliced (optional but luxuriously creamy)
  • 2 pieces scallions thinly sliced
  • 1 tablespoon toasted sesame oil
  • Salt and pepper to taste
Dipping Sauce
  • 1/4 cup hoisin sauce for classic dip
  • 2 tablespoons peanut butter for classic dip
  • 1 tablespoon rice vinegar for classic dip
  • water to thin as needed
  • 1/4 cup soy sauce for spicy dip
  • 1 tablespoon chili garlic sauce for spicy dip
  • 1 tablespoon honey for spicy dip
  • 1 teaspoon sesame oil for spicy dip

Method
 

Preparation
  1. In a bowl, toss shredded chicken with sesame oil, a pinch of salt, and pepper.
  2. Keep the vegetables and herbs separately arranged for quick assembly.
Making the Dipping Sauce
  1. Whisk together your chosen sauce ingredients in a small bowl. Adjust acidity and sweetness to taste.
Assembling the Spring Rolls
  1. Soften the rice paper by filling a large shallow dish with warm water. Dip one rice paper wrapper for about 5–8 seconds until pliable.
  2. Lay the softened wrapper flat on a damp cutting board.
  3. Near the bottom third of the wrapper, place a small handful of lettuce or cabbage, a little chicken, carrot strips, cucumber, bean sprouts, herbs, scallion, and avocado.
  4. Roll tightly by folding the bottom edge over the filling, folding in the sides, and rolling up firmly but gently to seal.
  5. Repeat with remaining wrappers.
Cooking (Optional)
  1. For a warm variation, heat a nonstick skillet with 1 tablespoon of oil over medium heat. Lightly sear each roll seam-side down until golden and crisp, about 1 minute per side.
Serving
  1. Serve immediately with the dipping sauce.

Notes

For a lighter version, use low-sodium soy sauce and omit peanut butter. For gluten-free, ensure hoisin and soy sauces are certified gluten-free. Keep fillings dry, don't overfill, and work quickly with the rice paper.