Chicken Spring Rolls

Fresh, crisp, and packed with flavor, chicken spring rolls are one of my favorite go-to snacks for any time of the day. They’re light enough to enjoy as a starter or appetizer, yet satisfying enough to serve as part of a meal. The combination of tender chicken, crunchy vegetables, and soft rice paper creates a balance of textures that’s hard to resist. Making them at home is also surprisingly simple, which makes them perfect for weekend cooking or a casual dinner with friends.

One of the best things about homemade spring rolls is that you can control exactly what goes into them. You get the freshness of the vegetables, the rich flavor of marinated chicken, and the option to add any herbs or spices you love. I always enjoy experimenting with different fillings—sometimes a little shredded carrot, fresh cucumber, or fragrant mint really elevates the rolls. Plus, rolling them yourself gives a fun hands-on element to cooking, and it’s a great activity to get the whole family involved.

If you’ve ever wondered how to make spring rolls that don’t fall apart or get soggy, I’ve got you covered. With the right technique and a little practice, these rolls stay perfectly fresh and tender. Using rice paper wrappers that soften just enough when dipped in water, you can achieve that delicate, chewy texture that makes fresh spring rolls so irresistible. And don’t worry—while the process sounds delicate, these easy spring roll recipes are straightforward and beginner-friendly.

Chicken summer rolls are especially popular because they feel lighter than fried versions, making them a great choice for warm-weather meals. The flavors are bright, the rolls look beautiful on a platter, and they pair perfectly with a dipping sauce like peanut or hoisin. Once you get the hang of rolling, you’ll see why these rolls are a staple at parties, casual dinners, and even lunchboxes. Homemade spring rolls aren’t just tasty—they’re also a little celebration of freshness every time you bite into one.

Why You’ll Love It

• Burst of Fresh Flavors in Every Bite – Each roll combines crisp veggies, tender chicken, and fragrant herbs, giving you a refreshing crunch that feels light yet satisfying. It’s like a little flavor explosion wrapped in delicate rice paper.
• Quick and Fun to Make – These rolls are easier than they look! Once you get the hang of dipping the rice paper and rolling, it becomes almost meditative—and you can make a whole batch in under 30 minutes.
• Customizable to Your Taste – Love spice? Add a touch of chili or sriracha. Prefer extra crunch? Load up on cucumbers and carrots. Homemade spring rolls are your canvas to play with flavors and textures.
• Perfect for Any Occasion – Whether you’re prepping a casual lunch, hosting a party, or packing a picnic, chicken summer rolls are always a crowd-pleaser. They’re elegant enough to impress but simple enough to make stress-free.
• Healthy Without Sacrificing Taste – With fresh vegetables, lean chicken, and minimal oil, these rolls are a lighter alternative to fried snacks, yet they don’t skimp on flavor or satisfaction.

Ingredient List

For the Chicken Filling

• 1 lb (450g) boneless, skinless chicken breast, thinly sliced
• 2 tsp soy sauce
• 1 tsp sesame oil
• 1 tsp honey or maple syrup
• 1 clove garlic, minced
• ½ tsp freshly grated ginger

For the Vegetables & Herbs

• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• ½ cup red bell pepper, thinly sliced
• ¼ cup fresh mint leaves
• ¼ cup fresh cilantro leaves
• 2 green onions, thinly sliced

For Rolling

• 12–14 rice paper wrappers

Optional Dipping Sauce

• ¼ cup hoisin sauce
• 2 tbsp peanut butter
• 1 tsp sriracha (adjust to taste)
• 1–2 tbsp warm water to thin

Ingredient Notes

• I always use skinless chicken breast because it cooks quickly and stays tender—no dry chicken here!
• Don’t skip the fresh herbs—mint and cilantro bring a bright, fragrant flavor that makes these rolls taste like a restaurant treat.
• Rice paper wrappers are delicate, so dip them briefly in water—just until soft. Over-soaking makes them sticky and tricky to roll.
• For the dipping sauce, I love adding sriracha for a little kick—it really wakes up the flavors without overpowering the rolls.
• Sesame oil is optional but adds that nutty depth I always crave in homemade spring rolls. Trust me, it’s worth it!

Kitchen Equipment Needed

• Large Mixing Bowl – Perfect for tossing the chicken with soy sauce and marinade. I love using a glass one because it’s easy to see everything.
• Nonstick Skillet or Frying Pan – For cooking the chicken evenly without sticking. My favorite is a 10-inch nonstick pan—it heats quickly and cleans up easily.
• Cutting Board & Sharp Knife – Essential for slicing chicken, veggies, and herbs neatly. A good sharp knife makes everything faster and safer.
• Plate or Tray – To place softened rice paper while rolling. I usually line it with a damp kitchen towel to prevent sticking.
• Small Bowl for Water – For dipping rice paper wrappers briefly so they soften just right.
• Measuring Spoons & Cups – For precise seasoning and sauce measurements—helps make the rolls taste consistent every time.

Instructions

Step 1: Prepare the Chicken

1. In a large mixing bowl, combine the sliced chicken with soy sauce, sesame oil, honey, minced garlic, and grated ginger.
2. Toss everything together until the chicken is evenly coated.
3. Let it marinate for 10–15 minutes while you prep the vegetables.

Pro Tip: Don’t skip the marinade time! Even a short 10-minute soak really enhances the flavor and keeps the chicken juicy.

---

Step 2: Cook the Chicken

1. Heat a nonstick skillet over medium heat.
2. Add the marinated chicken in a single layer.
3. Cook for 3–4 minutes per side, or until fully cooked and lightly golden.
4. Remove from heat and let it cool slightly before rolling.

Pro Tip: Avoid overcrowding the pan—cook in batches if needed. This helps the chicken sear nicely instead of steaming.

---

Step 3: Prep the Vegetables & Herbs

1. Shred the carrots and thinly slice the cucumber and red bell pepper.
2. Rinse and dry the mint and cilantro leaves.
3. Slice the green onions thinly.
4. Place everything in separate small bowls for easy access while rolling.

Pro Tip: Keeping the veggies prepped in small bowls makes the rolling process smooth and stress-free.

---

Step 4: Soften the Rice Paper

1. Fill a shallow bowl with warm water.
2. Dip one rice paper wrapper into the water for 5–10 seconds, just until it softens but is still slightly firm.
3. Lay it flat on a plate or damp kitchen towel for rolling.

Pro Tip: Don’t over-soak! A soggy wrapper tears easily, while a slightly firm one is easier to roll neatly.

---

Step 5: Assemble the Rolls

1. Place a few pieces of chicken in the center of the softened wrapper.
2. Add a small handful of carrots, cucumber, bell pepper, and a few leaves of mint and cilantro.
3. Fold the bottom edge over the filling, then fold in the sides, and roll tightly toward the top edge.
4. Repeat with remaining wrappers and fillings.

Pro Tip: Keep the rolls snug but not too tight—this keeps them intact while maintaining a light, fresh texture.

---

Step 6: Prepare the Dipping Sauce (Optional)

1. In a small bowl, combine hoisin sauce, peanut butter, and sriracha.
2. Whisk together until smooth.
3. Add warm water 1 tablespoon at a time until you reach your desired consistency.

Pro Tip: Taste as you go! Adjust the sriracha for heat and water for thickness—everyone likes it a little differently.

Tips and Tricks for Success

• Keep Your Workstation Organized – Have all veggies, chicken, and wrappers ready before you start rolling. It makes the process smooth and stress-free.
• Don’t Overfill the Rolls – Too much filling can tear the rice paper. A small handful of chicken and veggies is just right.
• Roll Tightly but Gently – Firm enough to hold together, but not so tight that the wrapper stretches or rips.
• Work Quickly with Rice Paper – Rice paper dries fast once exposed to air, so roll each one immediately after softening.
• Use Fresh Herbs for Bright Flavor – Mint and cilantro really elevate the taste. Don’t skip them unless you must.

Ingredient Substitutions and Variations

• Protein Swap – Substitute chicken with shrimp, tofu, or cooked beef strips for different flavors.
• Veggie Variety – Try adding shredded cabbage, bean sprouts, or thinly sliced avocado for extra texture.
• Herb Options – Basil or Thai basil works beautifully in place of mint for a slightly different aroma.
• Gluten-Free Soy Sauce – Use tamari or coconut aminos if you need a gluten-free version.
• Spicy Twist – Add sliced chili or a drizzle of sriracha in the roll or dipping sauce for extra heat.

Serving Suggestions

• I love serving these chicken spring rolls with a creamy peanut dipping sauce—it adds just the right amount of richness to the fresh, crisp rolls.
• Pair them with a light Asian-inspired salad with shredded cabbage, carrots, and a tangy sesame dressing for a complete, refreshing meal.
• Serve as an appetizer at a dinner party—arrange them on a platter with small bowls of dipping sauces for a beautiful presentation.
• Pack them in a lunchbox with some fruit or rice for a light, satisfying midday meal.
• Enjoy alongside steamed jasmine rice or vermicelli noodles for a more filling dinner that still feels fresh and light.

Storage and Reheating Instructions

• Refrigerate – Store unrolled chicken, veggies, and cooked chicken separately in airtight containers for up to 2 days.
• Assemble Before Serving – For best texture, roll only when ready to eat; rice paper gets sticky if stored after rolling.
• Freeze Option – Fully rolled spring rolls don’t freeze well because the rice paper becomes tough; freezing is not recommended.
• Reheat Chicken Only – If needed, gently warm the cooked chicken in a skillet or microwave before rolling.
• Serve Fresh – Fresh is best! The rolls taste crisp and vibrant immediately after assembly.

Frequently Asked Questions

Can I make these spring rolls ahead of time?

Yes! You can prep the chicken and vegetables a few hours in advance, but roll the rice paper just before serving to keep them fresh and prevent sogginess.

Can I use cooked chicken instead of raw?

Absolutely! Leftover rotisserie or grilled chicken works perfectly—just shred it and mix with a little soy sauce or sesame oil for extra flavor.

What if I can’t find rice paper wrappers?

Rice paper is key for authentic fresh spring rolls, but you could try very thin lettuce leaves for a low-carb alternative. The texture will be different, but still tasty.

How do I keep the rolls from sticking together?

Place each rolled spring roll on a plate or tray lined with a damp paper towel, and don’t stack them until ready to serve.

Can I make these vegetarian?

Yes! Simply skip the chicken and add extra veggies or tofu. You can also include avocado or mushrooms for more protein and texture.

What dipping sauce pairs best?

Peanut, hoisin, or sweet chili sauces are all great. I love mixing hoisin and peanut with a little sriracha for a creamy, slightly spicy dip.

---

Did you try this recipe? Let me know in the comments how it turned out! I’d love to hear your favorite filling combinations or any twists you added.