Fresh Chicken Spring rolls
These delicious fresh chicken spring rolls are inspired by Vietnamese cuisine and can be served as an appetizer or starter with any meal.
Ingredients
 | 8 sheets of rice paper or spring roll wrappers that can be found at any large grocery store or asian-foods store. |
 | 1 cup of left-over cooked shredded chicken. If you don’t have left-over chicken, you can use this simple chicken in air fryer recipe or whole chicken for this recipe. |
 | 1 cup of fresh or baby spinach |
 | 100 g of any type of vermicelli noodles, I’m using flat vermicelli flat pad-thai noodles which are easier to manipulate. |
 | 1 fresh grated carrot |
 | 1 tablespoon of butter – to cook the garlic |
 | 1 clove of crushed garlic clove |
 | few sprigs of fresh parsley |
 | 2-3 chopped mint leaves |
For the soy peanut sauce:
 | 4 tablespoons of soy sauce, low-sodium soy sauce if possible to control the amount of salt |
 | 1/2 cup of peanut butter |
 | 1 tablespoon of lemon juice |
| 1/2 teaspoon of garlic powder or flakes |
 | 1 teaspoon of brown sugar – for a touch of sweet to counteract the soy sauce |
 | 1 tablespoon of rice vinegar |
 | (Optional) 1/2 teaspoon of red chilli or pepper flakes |
How to make these fresh chicken spring rolls
- Cook the chicken in a large saucepan with 1 tablespoon of vegetable oil for about 25 minutes, if not using leftover rotisserie chicken. Let it cool slightly, then shred or slice.
- Prepare the vermicelli rice noodles according to the package instructions. Drain and set aside.
- Whisk together the soy sauce, peanut butter, salt, pepper, garlic powder, lemon juice, and rice vinegar in a small bowl to make the sauce.
- Chop the spinach and grate the carrot into small pieces.
- Fill a shallow pan with about 1 inch of lukewarm water. Set up a clean plate and arrange all your fillings nearby.
- Dip one rice paper wrapper into the warm water for about 20 seconds, until soft but still manageable.
- Transfer it to the dry plate and lay it flat. Add noodles, chicken, spinach, and carrot.
- Fold the bottom over the filling, tuck in the sides, and roll tightly to seal.
- Repeat with the remaining wrappers and filling.
- Serve at room temperature with the sauce on the side.
We all love spring rolls, but no one really wants the sodium-filled restaurant version all the time. On the other hand, making fresh spring rolls at home can seem rather intimidating. Rest assured, it is actually quite easy to put together!
Perhaps the trickiest part may be finding the rice paper in your local grocery store. But after that, all you need to do is cook the chicken and the noodles in advance and then assemble them, rather like assembling a wrap.
The chicken can be cooked in the oven or air fryer using this paprika chicken recipe or this one for rotisserie whole chicken. You can also just use leftovers if you wish.
I like to serve these spring rolls with a soy peanut sauce, but you can serve them with other sauces as well.
If you are not sure how to properly fold a spring roll, I have included instructions below. Place the filling in the center and then fold the two edges towards the center so that filling holds inside.
Then roll the bottom part of the spring roll rice wrapper towards the center, finally bringing the top portion over it to close the wrap.
Depending on the spring roll rice wrappers you have, you may find that using two rice wrappers at the same time is easier to fold the spring rolls to give them more stability. Either way, you can then slice it in half to serve or serve as is.
And why not mix it up with a variety of fresh seafood spring rolls as well?
Similar recipes
If you like this recipe, you may also like:
Fresh springrolls with chicken
Equipment
Ingredients
- 8 sheets rice paper spring roll wrappers
- 100 g of vermicelli rice noodles
- 100 g of cooked shredded chicken (1 cup)
- 1 cup of shredded fresh spinach
- 1 grated carrot
- 1-2 sprigs of fresh parsley, chopped
- 2-3 mint leaves, chopped
Soy Peanut sauce
- 4 tablespoons of soy sauce
- 1 tablespoon of rice vinegar
- 1 teaspoon of brown sugar
- 1/2 cup of peanut butter
- 1 tablespoon of lemon juice
- Pinch of garlic powder
- Pinch of salt and pepper
- 1/2 teaspoon of red pepper flakes (optional)
Instructions
- If you are not using leftover rotisserie chicken, cook the chicken in a large saucepan for 25 minutes in a tablespoon of vegetable oil.
- Cook the vermicelli rice noodles in a large saucepan according to packet instructions.
- In a small bowl, mix the soy sauce, peanut butter, salt, pepper, garlic powder, lemon juice, and rice vinegar together to make the sauce.
- Chop the spinach and grate the carrot into small portions
- Fill a shallow pan with an inch of tepid warm water. Have a plate handy to use for making the wrap, along with all your fillings.
- Lay the spring roll wrapper (rice paper) gently in the warm water and let it soak in the water for about 20 seconds or so until soft.
- Move the rice paper to the plate that is dry and lay it flat. Once flat, add in your toppings in the center and fold into a spring roll.
- Repeat for the remaining spring rolls.
- Serve at room temperature, along side the sauce.
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
These fresh chicken spring rolls can be served as an appetizer or starter along with other Asian-inspired dishes like these ramen noodles with spinach and mushrooms or these Mongolian beef stir fry noodles.
They can be served with the soy peanut sauce recipe highlighted below, or with this creamy coconut peanut sauce that has a richer texture.
How to store it?
These chicken spring rolls can easily be prepared in advance. Keep the fresh rolls in glass containers in the fridge, separate from the sauce.
