Description
Delightfully fresh and healthy Chicken Spring Rolls filled with shredded chicken, crisp vegetables, and fresh herbs, wrapped in tender rice paper. Served with a flavorful hoisin-peanut dipping sauce, these light and tasty rolls make a perfect appetizer or light meal in just 30 minutes.
Ingredients
Scale
For the Spring Rolls
- 1 lb boneless, skinless chicken breasts (cooked and shredded)
- 8-10 rice paper wrappers
- 1 cup shredded lettuce or cabbage
- 1 cup julienned carrots
- 1/2 cucumber, julienned
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves (optional)
- 1/2 avocado, sliced (optional)
- 1 tablespoon soy sauce (optional, for extra flavor)
For the Dipping Sauce
- 3 tablespoons hoisin sauce
- 1 tablespoon peanut butter or almond butter
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon chili garlic sauce (optional)
- 1 tablespoon warm water (to thin sauce as needed)
For Cooking the Chicken
- Salt, to taste
- Black pepper, to taste
- A dash of soy sauce for seasoning
Instructions
- Cook and Prepare the Chicken: Season chicken breasts with salt, pepper, and a dash of soy sauce. Cook by grilling, baking, or pan-searing until the internal temperature reaches 165°F (75°C). Let cool slightly.
- Shred the Chicken: Use two forks to shred the cooled chicken into bite-sized pieces and set aside.
- Prepare the Veggies and Herbs: While chicken cools, julienne carrots and cucumber. Chop cilantro and mint leaves. Slice avocado if using.
- Soften the Rice Paper Wrappers: Fill a shallow bowl with warm water. Dip one wrapper into water for about 5 seconds until soft and pliable. Remove and lay flat on a clean surface. Repeat for all wrappers.
- Assemble the Spring Rolls: Place shredded chicken in the center of the softened rice paper. Add shredded lettuce, carrots, cucumber, cilantro, mint, and avocado slices. Drizzle soy sauce over filling if desired. Fold sides inward, then roll tightly but gently from bottom to top to enclose the filling.
- Make the Dipping Sauce: In a small bowl, whisk together hoisin sauce, peanut butter, rice vinegar, sesame oil, chili garlic sauce (if using), and warm water until smooth. Adjust water amount to reach desired consistency.
- Serve: Arrange the assembled spring rolls on a plate with the dipping sauce on the side. Serve immediately and enjoy!
Notes
- Ensure rice paper wrappers don’t over-soak or they may tear while rolling.
- Season cooked chicken lightly to enhance flavor but avoid overpowering the fresh vegetables.
- For a vegetarian version, substitute shredded chicken with tofu or extra veggies.
- The dipping sauce can be adjusted for sweetness or spiciness by varying hoisin or chili garlic sauce amounts.
- Spring rolls are best eaten fresh but can be covered and refrigerated for up to a few hours before serving.
