Description
These Chicken Spring Rolls are light, fresh, and packed with vibrant flavors and textures. Combining tender shredded chicken with crisp vegetables and fragrant herbs, wrapped in delicate rice paper, they make a perfect appetizer or light meal. Served with a creamy, tangy hoisin peanut dipping sauce, these rolls offer an easy, healthy, and delicious way to enjoy Asian-inspired cuisine in just 30 minutes.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breasts (cooked and shredded)
Wrapping and Vegetables
- 8-10 rice paper wrappers
- 1 cup shredded lettuce (or cabbage)
- 1 cup julienned carrots
- 1/2 cucumber, julienned
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves (optional)
- 1/2 avocado, sliced (optional)
Sauces and Seasonings
- 1 tablespoon soy sauce (optional, for chicken seasoning and drizzling)
- 3 tablespoons hoisin sauce
- 1 tablespoon peanut butter (or almond butter)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon chili garlic sauce (optional)
- 1 tablespoon warm water (to thin the sauce)
Instructions
- Cook and Prepare the Chicken: Season the chicken breasts with salt, pepper, and a dash of soy sauce. Cook the chicken by grilling, baking, or pan-searing until the internal temperature reaches 165°F (75°C). Then allow the cooked chicken to cool slightly.
- Shred the Chicken: Using two forks, shred the cooled chicken into fine pieces and set aside for assembling.
- Prepare the Vegetables and Herbs: While the chicken cools, julienne the carrots and cucumber. Chop the cilantro and mint leaves. Slice the avocado into thin strips if using.
- Soften the Rice Paper Wrappers: Fill a shallow bowl with warm water. Dip each rice paper wrapper into the water for about 5 seconds until soft and pliable. Lay the softened wrapper flat on a clean surface like a cutting board.
- Assemble the Spring Rolls: Place a small amount of shredded chicken in the center of the rice paper. Add shredded lettuce, julienned carrots, cucumber, cilantro, mint, and avocado slices. Optionally drizzle a little soy sauce over the filling for extra flavor.
- Roll the Spring Rolls: Fold the sides of the rice paper toward the center, then carefully roll from bottom to top, enclosing the filling tightly but gently to avoid tearing.
- Make the Dipping Sauce: In a small bowl, whisk together hoisin sauce, peanut butter, rice vinegar, sesame oil, chili garlic sauce if using, and warm water until smooth. Adjust water quantity for desired sauce consistency.
- Serve: Arrange the spring rolls on a plate and serve with the prepared dipping sauce on the side. Enjoy immediately for best freshness and taste.
Notes
- Rice paper wrappers soften quickly; do not soak for too long to avoid tearing.
- Feel free to substitute shredded lettuce with cabbage for extra crunch.
- Adjust the amount of chili garlic sauce in the dipping sauce to control spiciness.
- Use fresh herbs for authentic flavor; mint is optional but recommended.
- Spring rolls are best served fresh but can be wrapped tightly and refrigerated for up to a few hours before serving.
