Light Chicken Veggie Spring Rolls (Printable)
Crisp rolls with tender chicken and fresh vegetables, served with zesty dipping sauce. A healthy appetizer ready in 35 minutes.
# What You’ll Need:
→ Chicken
01 - 7 oz boneless, skinless chicken breast
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper
04 - 1 tsp sesame oil
→ Vegetables
05 - 1 medium carrot, julienned
06 - 1/2 cucumber, julienned
07 - 1 small red bell pepper, thinly sliced
08 - 1.75 oz bean sprouts
09 - 4 large lettuce leaves, torn into smaller pieces
10 - 2 tbsp fresh mint leaves
11 - 2 tbsp fresh cilantro leaves
→ Wrappers
12 - 8 rice paper wrappers (8.5 in diameter)
→ Dipping Sauce
13 - 2 tbsp soy sauce (or tamari for gluten-free)
14 - 1 tbsp rice vinegar
15 - 1 tsp sesame oil
16 - 1 tsp honey
17 - 1/2 tsp grated fresh ginger
18 - 1 small garlic clove, finely minced
19 - 1 tsp chili flakes (optional)
# How To Make It:
01 - Season the chicken breast with salt and pepper. Heat sesame oil in a skillet over medium heat. Cook the chicken for 4-5 minutes per side, until cooked through. Let cool, then slice thinly.
02 - Prepare all vegetables as described. Fill a large shallow dish with warm water for softening rice paper wrappers.
03 - Dip one rice paper wrapper into the warm water for about 10 seconds until just softened. Lay it flat on a clean, damp kitchen towel or cutting board.
04 - Arrange a small amount of lettuce, chicken slices, carrots, cucumber, bell pepper, bean sprouts, mint, and cilantro in the lower third of the wrapper.
05 - Fold the bottom edge over the filling, then fold in the sides and roll tightly into a cylinder. Repeat with remaining ingredients.
06 - Whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and chili flakes in a small bowl until well combined.
07 - Serve the spring rolls whole or sliced in half, with the dipping sauce on the side.
# Expert Tips:
01 -
- These rolls come together in under 40 minutes but look like you spent hours perfecting them
- The dipping sauce is perfectly balanced and makes everything taste restaurant quality
- You can prep all components ahead and roll them just before serving
02 -
- Rice paper continues to soften as it sits so roll these no more than an hour before serving
- A slightly wet work surface is your friend when handling these delicate wrappers
- The sauce tastes best after resting so make it first and let it develop
03 -
- Cut vegetables into uniform lengths so they roll neatly without poking through
- Room temperature ingredients roll easier than cold ones from the refrigerator