Description
These fresh and vibrant Chicken Spring Rolls combine tender shredded chicken, crisp vegetables, fragrant basil, and seasoned rice noodles wrapped in delicate spring roll skins. Served with a tangy, sweet, and savory dipping sauce, they make a perfect light meal or appetizer that’s healthy, flavorful, and easy to prepare without any cooking required.
Ingredients
Scale
Spring Rolls
- 8 spring roll skins
- ½ cup cooked, shredded chicken
- 1 large fresh basil leaf per roll (8 leaves)
- ½ cup shredded carrots
- ½ cup sliced cucumber
- ½ avocado, sliced
- 4 ounces rice noodles, cooked
Dipping Sauce and Seasoning
- ¼ cup rice wine vinegar
- 2 tbsp soy sauce
- 1 tbsp sesame seed oil
- 1 tbsp sugar
- 1 tbsp sweet chili sauce
Instructions
- Prepare the dipping sauce: In a small bowl, thoroughly mix rice wine vinegar, soy sauce, sesame seed oil, sugar, and sweet chili sauce until the sugar completely dissolves and the sauce is smooth.
- Season the rice noodles: Toss the cooked rice noodles with 2 tablespoons of the prepared dipping sauce to infuse them with flavor, then set aside.
- Soften the spring roll skins: Fill a shallow plate with warm water and briefly dip one spring roll skin into it until it becomes pliable but not too soft, then carefully lay it flat on a clean surface.
- Add fillings: Place one large basil leaf in the center of the softened skin, then layer the seasoned rice noodles, shredded carrots, cucumber slices, shredded chicken, and finally a slice of avocado on top.
- Roll the spring roll: Fold in the sides of the spring roll skin over the filling, then roll tightly from the bottom upwards to enclose all the ingredients securely.
- Repeat the process: Repeat steps 3-5 for the remaining spring roll skins and fillings until all 8 spring rolls are assembled.
- Serve: Serve the spring rolls immediately with the remaining dipping sauce on the side as a fresh and light appetizer or snack.
Notes
- Use warm water to soften the spring roll skins quickly without making them too delicate or sticky.
- Ensure rice noodles are well-drained before tossing with the sauce to prevent soggy rolls.
- For a vegetarian version, omit the chicken and add extra vegetables like bell peppers or tofu slices.
- Serve immediately after assembling to prevent the rice paper from drying out or becoming tough.
- Store any leftover dipping sauce separately in the fridge for up to 3 days.
- These spring rolls are not cooked; they rely on fresh ingredients and the dipping sauce for flavor.
