Light Chicken Veggie Spring Rolls (Printable)

Crisp rolls filled with tender chicken, crunchy vegetables, and fresh herbs

# 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
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

# 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 the 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 to make 8 rolls total.
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.

# Tips from dashanddishes:

01 -
  • The combination of warm savory chicken against cool crisp vegetables creates this incredible temperature contrast that wakes up your whole palate
  • These rolls come together in under 40 minutes but look like something you would order at a restaurant
  • You can prep everything ahead and assemble them right before serving which makes them perfect for stress free entertaining
02 -
  • Rice paper wrappers continue to soften even after you remove them from water so do not oversoak or you will end up with tears and holes
  • Place your fillings closer to the bottom edge than you think you need because the first fold uses up more wrapper space than expected
  • Work on a damp surface rather than a dry one because the wrapper will stick to dry boards and tear when you try to lift it
03 -
  • Use a vegetable peeler to create thin ribbons of carrot and cucumber instead of a knife for faster prep
  • If your wrapper tears while rolling patch it with a small piece of another moistened wrapper and keep going

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