Chicken Spring Rolls
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.
Equipment
- Large mixing bowl
- Nonstick Skillet or Frying Pan
- Cutting board & sharp knife
- Plate or tray
- Small Bowl for Water
- Measuring spoons & cups
Ingredients
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
Instructions
Step 1: Prepare the Chicken
- In a large mixing bowl, combine the sliced chicken with soy sauce, sesame oil, honey, minced garlic, and grated ginger.
- Toss everything together until the chicken is evenly coated.
- 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
- Heat a nonstick skillet over medium heat.
- Add the marinated chicken in a single layer.
- Cook for 3–4 minutes per side, or until fully cooked and lightly golden.
- 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
- Shred the carrots and thinly slice the cucumber and red bell pepper.
- Rinse and dry the mint and cilantro leaves.
- Slice the green onions thinly.
- 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
- Fill a shallow bowl with warm water.
- Dip one rice paper wrapper into the water for 5–10 seconds, just until it softens but is still slightly firm.
- 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
- Place a few pieces of chicken in the center of the softened wrapper.
- Add a small handful of carrots, cucumber, bell pepper, and a few leaves of mint and cilantro.
- Fold the bottom edge over the filling, then fold in the sides, and roll tightly toward the top edge.
- 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)
- In a small bowl, combine hoisin sauce, peanut butter, and sriracha.
- Whisk together until smooth.
- 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.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 280–320 kcal
- Protein: 22–25g
- Carbohydrates: 28–32g
- Fat: 8–10g
- Fiber: 3–4g
- Sugar: 4–6g
- Sodium: Moderate