These Vietnamese-inspired chicken spring rolls are a refreshing and healthy appetizer or light meal. Filled with tender chicken, rice noodles, and fresh vegetables, these translucent wraps are as beautiful as they are delicious, especially when paired with a tangy-sweet dipping sauce.
Why You’ll Love This Recipe
These chicken spring rolls are a guaranteed crowd-pleaser for several reasons. First, they’re incredibly fresh and light, making them perfect for warm weather gatherings or when you want something satisfying yet not heavy. The combination of tender chicken, crisp vegetables, and herbs creates a perfect balance of flavors and textures. They’re also customizable to your taste preferences, allowing you to add or substitute ingredients based on what you have on hand. Perhaps best of all, these spring rolls are make-ahead friendly and require minimal cooking, making them ideal for busy weeknights or entertaining. The homemade dipping sauce elevates them from good to absolutely irresistible.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Spring roll skins (also called rice paper wrappers) are thin, translucent sheets made from rice that become pliable when soaked in water. They’re the foundation of these rolls, providing a delicate wrapper that holds everything together without overpowering the fillings.
Vermicelli rice noodles add substance and a pleasant chewiness to the spring rolls. These thin, white noodles cook quickly and absorb the flavors of the dipping sauce beautifully. If you can’t find vermicelli, any thin rice noodle will work.
Fresh basil leaves contribute an aromatic, slightly sweet flavor that brightens the entire roll. Thai basil works wonderfully if you can find it, but Italian basil is a perfectly good substitute.
Shredded carrots provide a sweet crunch and vibrant color to your spring rolls. They also add beneficial nutrients and fiber. Pre-shredded carrots work well, or you can julienne them yourself for a fresher taste.
Julienned English cucumber adds refreshing crispness and subtle flavor. English cucumbers are preferred because they have fewer seeds and thinner skin, but regular cucumbers will work if you remove some of the seeds.
Cooked chicken brings protein and substance to these spring rolls. You can use rotisserie chicken, leftover grilled chicken, or even poached chicken breast. The key is to shred it finely so it integrates well with the other ingredients.
Avocado contributes a creamy richness that balances the crunchy vegetables perfectly. Choose a ripe but firm avocado so it holds its shape when sliced.
White vinegar provides the acidic base for the dipping sauce, giving it a bright, tangy punch that cuts through the richness of the other ingredients.
Soy sauce adds savory depth and saltiness to the dipping sauce. Use low-sodium soy sauce if you’re watching your salt intake.
Sesame oil might be used in a small amount, but its impact is significant. This aromatic oil adds a distinctive nutty flavor that’s essential to authentic Asian-inspired dipping sauces.
Granulated sugar balances the acidity of the vinegar and saltiness of the soy sauce, creating a harmonious dipping sauce that complements the fresh ingredients in the rolls.
Sweet chili sauce adds complexity with its perfect balance of sweetness and mild heat. This thick, glossy sauce helps give the dipping mixture more body and cling.
Directions
- Make the Dipping Sauce: In a small bowl, whisk together distilled white vinegar, soy sauce, sesame oil, sugar, and sweet chili sauce. Set aside.
- Prepare the Noodles: Cook vermicelli rice noodles according to package directions. Drain well.
- Place the cooked noodles in a bowl and toss with 2 tablespoons of the dipping sauce until coated. Set aside.
- Prepare the Rolls: Fill a pie plate with hot water. Dip one spring roll skin in the water until it just begins to soften. Remove quickly and lay it flat on a clean surface.
- Place one basil leaf in the center. Top with a small amount of noodles, carrots, cucumber, chicken, and avocado—about 1/8 of each ingredient per roll.
- Fold the bottom of the roll over the filling, then fold in the sides, and roll tightly to seal. Repeat with remaining ingredients.
- Serve: Serve immediately with the remaining dipping sauce on the side.
Servings and Timing
This recipe makes 8 rolls, which can serve 2-4 people depending on whether you’re serving them as an appetizer or main dish. Each roll contains approximately 171 calories.
Prep Time: 15 minutes
Cooking Time: 5 minutes
Total Time: 20 minutes
Variations
Vegetarian Spring Rolls: Omit the chicken and add extra vegetables like bell peppers, bean sprouts, or shredded cabbage. You could also include tofu for protein.
Shrimp Spring Rolls: Replace the chicken with cooked shrimp for a seafood version that’s equally delicious.
Spicy Version: Add thinly sliced jalapeños or a drizzle of sriracha to the filling for a kick of heat.
Peanut Sauce Option: Instead of the vinegar-based dipping sauce, serve with a creamy peanut sauce made from peanut butter, soy sauce, lime juice, and a touch of honey.
Herb Variations: Experiment with different herbs like mint, cilantro, or Thai basil to change the flavor profile.
Fruit Addition: Add thinly sliced mango or pineapple for a sweet-savory twist that works beautifully with the other ingredients.
Storage/Reheating
Spring rolls are best enjoyed fresh, as the rice paper wrappers can become tough and sticky when stored. However, if you need to prepare them ahead of time:
Short-term storage: You can make the rolls up to 2-3 hours ahead. Arrange them in a single layer on a plate without touching, cover tightly with plastic wrap, and refrigerate.
Longer storage: If you need to store leftover rolls, wrap each one individually in damp paper towels, then place in an airtight container in the refrigerator. They’ll keep for up to 24 hours, though the texture will deteriorate somewhat.
Prevent sticking: To keep rolls from sticking to each other during storage, place a piece of damp paper towel between layers.
Dipping sauce storage: The dipping sauce can be stored separately in an airtight container in the refrigerator for up to 1 week.
Make-ahead components: For meal prep, you can prepare all the filling ingredients and the dipping sauce ahead of time and assemble the rolls when ready to eat.
Not recommended for reheating: These spring rolls are designed to be eaten cold or at room temperature and are not suitable for reheating.
FAQs
How do I keep my spring rolls from tearing?
Don’t soak the rice paper too long—just a quick dip until it begins to soften is enough. It will continue to soften as you add fillings. Work on a smooth, clean surface and handle the wrappers gently. If a wrapper tears, you can try overlapping a second wrapper to salvage it.
Can I make these spring rolls ahead of time for a party?
Yes, but with some precautions. Make them no more than 2-3 hours ahead, arrange them in a single layer without touching, and cover with damp paper towels, then plastic wrap to prevent drying out. For best results, consider setting up a DIY spring roll station where guests can assemble their own.
Why are my rice paper wrappers sticking together?
This usually happens if the wrappers are too wet or if they’re touching while still moist. Make sure to dip quickly in water, and arrange completed rolls so they don’t touch each other until the wrappers have dried slightly and become tacky.
What’s the best way to julienne vegetables for spring rolls?
A mandoline slicer with a julienne attachment works wonderfully. Alternatively, you can use a sharp knife to cut thin slices, then stack these and cut into matchsticks. For convenience, many grocery stores now sell pre-julienned vegetables.
Can I use lettuce instead of rice paper wrappers?
Yes! Large lettuce leaves like butter lettuce or romaine hearts make excellent low-carb wrappers. They won’t have the same pliability as rice paper, but they add a fresh crunch and are perfect for those avoiding rice products.
Is there a gluten-free dipping sauce alternative?
Absolutely. Simply replace the soy sauce with tamari or coconut aminos to make the dipping sauce gluten-free. Double-check your sweet chili sauce as well, as some brands may contain gluten.
How do I stop the avocado from browning in my spring rolls?
Toss the sliced avocado in a little lemon or lime juice before adding it to your rolls. The citric acid helps prevent oxidation. Also, plan to make rolls containing avocado closer to serving time.
Can I freeze these spring rolls?
Unfortunately, spring rolls with rice paper wrappers don’t freeze well. The wrappers become tough and the vegetables release water when thawed, resulting in a soggy texture. These are best enjoyed fresh.
What can I substitute for vermicelli noodles?
If you can’t find rice vermicelli, you can use thin bean thread noodles, soba noodles (though they have a different flavor profile), or even spiralized zucchini for a low-carb option.
How can I make these spring rolls more filling for a main dish?
To make these more substantial, increase the protein by adding more chicken or including both chicken and shrimp. You can also serve them with a heartier side like a peanut noodle salad or a small bowl of miso soup.
Conclusion
These Chicken Spring Rolls offer a perfect balance of fresh flavors, satisfying textures, and nutritious ingredients. They’re versatile enough to serve as an appetizer, light lunch, or part of a larger Asian-inspired meal. The beauty of this recipe lies in its adaptability—feel free to customize the fillings based on your preferences or what you have available. While they require a bit of practice to roll perfectly, even imperfect rolls will taste delicious when dipped in the tangy-sweet sauce. Whether you’re looking for a crowd-pleasing party appetizer or a refreshing meal for warm days, these spring rolls deliver on all fronts with their vibrant appearance and clean, bright flavors.
Print
chicken spring rolls
- Total Time: 20 minutes
- Yield: 8 rolls
- Diet: Low Fat
Description
A simple and delicious recipe for fresh chicken spring rolls served with a tangy dipping sauce.
Ingredients
8 spring roll skins
4 ounces vermicelli rice noodles
8 large fresh basil leaves
½ cup shredded carrots
½ cup julienned English cucumber
½ cup cooked chicken, shredded
½ avocado, thinly sliced
½ cup white vinegar
½ cup soy sauce
¼ teaspoon sesame oil
2 teaspoons granulated sugar
2 tablespoons sweet chili sauce
Instructions
- Make the Dipping Sauce: In a small bowl, whisk together distilled white vinegar, soy sauce, sesame oil, sugar, and sweet chili sauce. Set aside.
- Prepare the Noodles: Cook vermicelli rice noodles according to package directions. Drain well.
- Place the cooked noodles in a bowl and toss with 2 tablespoons of the dipping sauce until coated. Set aside.
- Prepare the Rolls: Fill a pie plate with hot water. Dip one spring roll skin in the water until it just begins to soften. Remove quickly and lay it flat on a clean surface.
- Place one basil leaf in the center. Top with a small amount of noodles, carrots, cucumber, chicken, and avocado—about 1/8 of each ingredient per roll.
- Fold the bottom of the roll over the filling, then fold in the sides, and roll tightly to seal. Repeat with remaining ingredients.
- Serve: Serve immediately with the remaining dipping sauce on the side.
Notes
For quicker preparation, you can use pre-cooked and pre-shredded chicken.
Adjust the dipping sauce ingredients to taste if desired.
It’s best to assemble the rolls just before serving to prevent them from becoming soggy.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Hand-rolled
- Cuisine: Asian
Nutrition
- Serving Size: 1 roll
- Calories: 171
- Sugar: 2g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg
