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Chicken Spring Rolls Recipe

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4.3 from 12 reviews

These fresh Chicken Spring Rolls are a healthy and delicious appetizer featuring tender cooked chicken, fresh vegetables, and herbs wrapped in delicate spring roll skins. Served with a tangy and slightly sweet dipping sauce, they make a perfect light meal or party finger food ready in just 20 minutes.

  • Total Time: 20 minutes
  • Yield: 8 spring rolls

Ingredients

Spring Rolls

  • 8 spring roll skins
  • 4 ounces rice noodles
  • 8 large leaves fresh basil
  • 1/2 cup shredded carrots
  • 1/2 cup English cucumber, julienne cut
  • 1/2 cup cooked chicken, shredded
  • 1/2 avocado, thinly sliced

Dipping Sauce

  • 1/2 cup rice wine vinegar
  • 1/2 cup soy sauce
  • 1/4 teaspoon sesame oil
  • 2 teaspoons granulated sugar
  • 2 tablespoons sweet chili sauce

Instructions

  1. Prepare the dipping sauce: In a small bowl, combine rice wine vinegar, soy sauce, sesame oil, granulated sugar, and sweet chili sauce. Stir well and set aside.
  2. Cook the rice noodles: Boil water and cook the rice noodles according to package directions. Drain thoroughly once cooked.
  3. Coat noodles with sauce: Place the cooked noodles in a mixing bowl and add 2 tablespoons of the prepared dipping sauce. Stir well until noodles are evenly coated. Set aside.
  4. Soften spring roll skins: Fill a pie plate with hot water. Dip one spring roll skin briefly into the water until it just begins to soften. Avoid soaking it too long to prevent mushiness.
  5. Assemble the spring roll: Lay the softened skin flat on a plate. Place one basil leaf in the center, then add a layer of noodles, shredded carrots, cucumber, shredded chicken, and avocado slices using about 1/8 of each ingredient per roll.
  6. Roll the spring roll: Fold the back end of the spring roll skin over the filling, then fold both sides toward the center. Tightly roll the spring roll up to the end, allowing the edge to seal itself. Repeat with remaining ingredients.
  7. Serve: Enjoy the spring rolls immediately with the remaining dipping sauce.

Notes

  • Rice noodles can be replaced with vermicelli or thin rice sticks if preferred.
  • For a vegetarian version, substitute chicken with tofu or mushrooms.
  • Ensure the spring roll skin is not soaked too long to keep it from becoming too soft and tearing.
  • These spring rolls are best eaten immediately but can be refrigerated for up to a day, keeping the sauce separate.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Asian

Find it online: https://avascooking.com/chicken-spring-rolls-recipe/