Light Chicken Veggie Spring Rolls (Printable)

Fresh spring rolls filled with tender chicken and crisp vegetables, served with a creamy peanut sauce.

# What You'll Need:

→ Spring Rolls

01 - 8 rice paper wrappers
02 - 1 cup cooked chicken breast, shredded
03 - 1 cup carrots, julienned
04 - 1 cup cucumber, julienned
05 - 1 cup red bell pepper, thinly sliced
06 - 1 cup lettuce leaves, torn
07 - 1/2 cup fresh mint leaves
08 - 1/2 cup fresh cilantro leaves
09 - 2 green onions, sliced thin

→ Peanut Sauce

10 - 1/3 cup creamy peanut butter
11 - 2 tablespoons soy sauce
12 - 1 tablespoon fresh lime juice
13 - 1 tablespoon honey or maple syrup
14 - 1 teaspoon sesame oil
15 - 1/4 cup warm water
16 - 1 clove garlic, minced
17 - 1 teaspoon fresh ginger, grated
18 - 1 teaspoon Sriracha or chili sauce, optional

# How to Make It:

01 - Prepare all vegetables and herbs as directed. Arrange on a platter for easy assembly.
02 - Fill a large shallow dish with warm water. Submerge one rice paper wrapper for 10 to 15 seconds until just soft and pliable. Lay flat on a clean, damp kitchen towel.
03 - Place a small amount of lettuce, chicken, carrots, cucumber, bell pepper, mint, cilantro, and green onion along the bottom third of the wrapper.
04 - Fold the bottom edge over the filling, then fold in the sides and roll up tightly like a burrito. Repeat with remaining wrappers and fillings.
05 - In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, warm water, garlic, ginger, and Sriracha if using until smooth. Adjust water for desired consistency.
06 - Serve spring rolls whole or sliced in half, with peanut sauce for dipping.

# Expert Advice:

01 -
  • They taste restaurant-quality but come together in under 40 minutes, which feels like cheating in the best way.
  • Rice paper wrappers are naturally gluten-free and dairy-free, so you're not sacrificing flavor for dietary needs.
  • The peanut sauce is creamy without being heavy, and you'll find yourself making extra just to dip vegetables in it all week.
02 -
  • The water temperature for softening rice paper is critical; too cold and it won't soften, too hot and it becomes mushy and tears, so test it on your wrist like you would bathwater for a baby.
  • These rolls are best eaten within an hour or two of assembly because the rice paper can start to harden even in the fridge, which taught me to make them closer to serving time rather than prepping hours ahead.
03 -
  • Keep a small bowl of warm water nearby while rolling so you can wet your fingers if the rice paper starts to stick, making the whole process smoother and less frustrating.
  • If you're making these for guests, assemble them just before serving and arrange them cut-side-up on a platter so people see all those beautiful colors and herbs right away.
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