If you’re craving something fresh, flavorful, and absolutely satisfying, this Easy Chicken Spring Rolls Recipe is your new best friend in the kitchen. These delightful rolls are crisp on the outside and packed with a vibrant mix of tender chicken and fresh vegetables on the inside, perfectly balanced by a tangy, savory dipping sauce. Whether you’re hosting friends or simply treating yourself to a tasty snack, these spring rolls promise to impress with every crunchy bite and are surprisingly simple to make.
Ingredients You’ll Need
Keep it simple but delicious with a few everyday ingredients that combine beautifully to deliver incredible flavor and texture. Each element plays a vital role—from the juicy chicken to the crisp fresh veggies and the light, delicate rice paper wrappers that hold it all together.
- 1 pound boneless, skinless chicken breasts: The lean protein base that’s tender and perfect for shredding.
- 1 cup mixed fresh vegetables (carrots, bell peppers, cabbage): Adds a crunchy freshness and vibrant colors to the filling.
- 10 rice paper wrappers: Thin and pliable wrappers that give the spring rolls their signature delicate texture.
- 2 tablespoons low-sodium soy sauce: Brings savory umami that deepens the flavor without overpowering the fresh ingredients.
- 2 tablespoons hoisin sauce: Adds a sweet and tangy richness perfect for the dipping sauce.
- 1 tablespoon peanut butter: Infuses the sauce with a creamy, nutty note that pairs wonderfully with the chicken.
- Juice from ½ lime: Lends a bright, zesty kick that balances the savory and sweet components.
How to Make Easy Chicken Spring Rolls Recipe
Step 1: Cook and Shred the Chicken
Start by placing the chicken breasts in a skillet over medium heat. Cook them for about 6 to 8 minutes until fully cooked through and juicy. Once cooked, let the chicken cool just enough to handle, then shred it into tender strips using two forks. This shredding creates the perfect texture that blends seamlessly with the veggies.
Step 2: Prepare the Veggie Mixture
Finely chop your chosen fresh vegetables—carrots, bell peppers, and cabbage work beautifully here. Mix this crunchy blend with the shredded chicken and drizzle the low-sodium soy sauce over the mixture. This adds a subtle saltiness that ties the filling flavors together without overwhelming the freshness.
Step 3: Soften the Rice Paper Wrappers
To make the wrappers pliable and ready for rolling, dip each rice paper wrapper into warm water for roughly 10 seconds. They should become soft and slightly translucent but still sturdy enough to hold their shape without tearing. Place them carefully on a clean, flat surface as you prepare to fill them.
Step 4: Assemble the Spring Rolls
Place a softened wrapper flat and spoon about two tablespoons of the chicken and vegetable filling near one edge. Fold in the sides gently and roll the wrapper tightly from the filling edge upwards, creating a neat, secure package. The tight roll ensures the filling stays inside while frying.
Step 5: Fry Until Golden
Heat a good splash of oil in a frying pan over medium-high heat. Carefully place each roll seam-side down first, frying for 3 to 4 minutes on each side until they are beautifully golden brown and crispy. This frying step gives the rolls a satisfyingly crunchy exterior that contrasts so well with the fresh filling.
Step 6: Drain and Serve Warm
Once golden, transfer the rolls to paper towels to drain excess oil. Serve them immediately while hot, accompanied by the peanut-hoisin dipping sauce for the ultimate flavor combo. The warmth and crunch of these rolls will delight your taste buds with every bite.
How to Serve Easy Chicken Spring Rolls Recipe
Garnishes
Adding a few simple garnishes elevates these spring rolls beautifully. Sprinkle chopped fresh cilantro or mint leaves on top for a burst of herbal fragrance. A handful of crushed peanuts adds crunch and nuttiness that complements the dipping sauce. Thinly sliced red chili can also provide a gentle heat for spice lovers.
Side Dishes
These spring rolls are fantastic as an appetizer or light meal on their own, but pairing them with a crisp Asian-inspired salad or a bowl of hot, comforting soup makes the meal even more special. Think cucumber salad with sesame and rice wine vinegar or a fragrant miso soup for a balanced, satisfying feast.
Creative Ways to Present
For a party or casual gathering, arrange your spring rolls on a long wooden board with small bowls of dipping sauces scattered across it. Add edible flowers or colorful vegetable spirals for an eye-catching finish. You can also cut the rolls diagonally and display the cross-section to show off that vibrant filling inside.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Easy Chicken Spring Rolls Recipe, store them in an airtight container in the refrigerator. It’s best to keep them separate from the dipping sauce to maintain the crispy texture of the rolls. Enjoy within 2 days for optimal taste and freshness.
Freezing
You can freeze uncooked, assembled spring rolls before frying. Simply wrap them individually in plastic wrap and place in a freezer bag or airtight container. When you’re ready, fry them straight from frozen, adding a minute or two to the frying time, so you still get that perfect crunchy exterior.
Reheating
To reheat cooked spring rolls, avoid the microwave to keep them crispy. Instead, warm them gently in a 350°F (175°C) oven for 8 to 10 minutes or until heated through and crisp on the outside. This method revives the spring rolls wonderfully without any sogginess.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Using rotisserie chicken saves time and infuses a nice flavor, making your Easy Chicken Spring Rolls Recipe even easier and quicker to prepare. Just shred it and proceed with the recipe as usual.
What vegetables work best in the filling?
Carrots, bell peppers, and cabbage are classic choices because they provide crunch, color, and sweetness. However, feel free to mix in bean sprouts, cucumber, or even green onions for different textures and flavors.
Is frying necessary, or can I bake them?
While frying gives the crispiest result, you can bake the rolls on a greased baking sheet at 400°F (200°C) for about 15-20 minutes, turning halfway through. Baking is a lighter alternative but won’t be quite as golden and crunchy.
What can I serve with the dipping sauce?
The peanut-hoisin dipping sauce is perfect as is, but you can also add some chopped fresh chili, a dash of sesame oil, or a sprinkle of chopped peanuts for extra flavor and texture. It’s incredibly versatile!
Can I make this recipe vegetarian?
Definitely! Swap the chicken for tofu, tempeh, or a mix of mushrooms to keep the filling hearty and tasty. Just adjust cooking times and seasoning to fit your protein of choice while keeping the Easy Chicken Spring Rolls Recipe vibe alive.
Final Thoughts
There’s something truly satisfying about making and sharing this Easy Chicken Spring Rolls Recipe. It’s a fantastic way to bring fresh flavors, crisp textures, and wholesome ingredients onto your table without any fuss. I can’t wait for you to try this recipe and enjoy these crispy, tasty rolls as much as I do. Trust me, once you master this, spring roll nights will become a regular favorite!
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Easy Chicken Spring Rolls Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 5 servings (10 spring rolls)
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Description
A quick and delicious recipe for easy chicken spring rolls featuring tender shredded chicken, fresh mixed vegetables, and a flavorful hoisin-peanut dipping sauce, all wrapped in crispy fried rice paper rolls.
Ingredients
Filling
- 1 pound boneless, skinless chicken breasts
- 1 cup mixed fresh vegetables (carrots, bell peppers, cabbage)
- 2 tablespoons low-sodium soy sauce
Wrapper
- 10 rice paper wrappers
Dipping Sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon peanut butter
- juice from ½ lime
For Frying
- Oil for frying (such as vegetable or canola oil)
Instructions
- Cook the Chicken: Heat a skillet over medium heat and cook the boneless, skinless chicken breasts until fully cooked, approximately 6-8 minutes. Remove from heat and allow to cool, then shred the chicken finely.
- Prepare the Filling: Finely chop the mixed fresh vegetables including carrots, bell peppers, and cabbage. In a bowl, combine the shredded chicken with the chopped vegetables and 2 tablespoons of low-sodium soy sauce, stirring well to mix.
- Soften the Rice Paper Wrappers: Dip each rice paper wrapper individually in warm water for about 10 seconds until pliable. Lay the softened wrapper on a flat surface ready for filling.
- Assemble the Spring Rolls: Spoon approximately two tablespoons of the chicken and vegetable filling onto the near edge of each rice paper wrapper. Fold in the sides tightly around the filling, then roll up firmly to create a compact spring roll.
- Fry the Spring Rolls: Heat oil in a frying pan over medium-high heat. Carefully place each spring roll into the hot oil and fry for 3-4 minutes on each side or until golden brown and crispy.
- Drain and Serve: Remove the fried spring rolls from the oil and place them on paper towels to drain excess oil. Serve immediately with a dipping sauce made from mixing hoisin sauce, peanut butter, and fresh lime juice.
Notes
- Be careful not to over-soak the rice paper wrappers; they should be soft but not too fragile to wrap.
- Use oil with a high smoke point for frying such as vegetable or canola oil to ensure crispiness.
- The dipping sauce can be adjusted to taste by adding more lime juice for acidity or peanut butter for creaminess.
- For a healthier version, spring rolls can be baked instead of fried, though frying gives a classic crispy texture.
