These Chicken Vegetable Spring Rolls are crispy, fresh, and filled with tasty chicken and colorful veggies. Perfect for dipping in your favorite sauce!
Making them is a fun activity, and they disappear quickly! I love to serve them as a snack or appetizer. You won’t believe how good they are! 😋
Key Ingredients & Substitutions
Cooked Chicken Breast: Shredded chicken is essential for the filling. If you don’t have cooked chicken on hand, rotisserie chicken is a great time-saver. You can also use cooked tofu for a vegetarian option!
Cabbage: A mix of green and purple cabbage adds visual appeal and flavor. You can swap it for bok choy, kale, or even lettuce if you prefer a lighter crunch.
Bean Thread Noodles: These noodles add a unique texture. If unavailable, rice noodles work well. Just ensure they’re cooked and drained before adding to your filling.
Fresh Vegetables: Spinach and cilantro add freshness. You could also use arugula, mint, or basil for different flavor profiles. And don’t skip the veggies; they balance the chicken nicely!
Spring Roll Wrappers: Rice paper is common, but you can use thin wheat-based wrappers if gluten isn’t a concern. Each has a different taste and texture, so choose based on preference!
How Can I Wrap Spring Rolls Like a Pro?
Wrapping spring rolls can be a bit tricky if it’s your first time, but it’s all about technique! A clean, damp surface is key. For rice paper, quickly soak each wrapper until soft and flexible but not too long, or it’ll tear.
- Place the softened wrapper on a surface with the smoother side facing down.
- Spoon filling near one edge, keeping it compact but not overcrowded.
- Fold the sides in tightly over the filling, then roll away from you to enclose it securely.
Practice makes perfect! If a wrapper tears, don’t stress—just use an extra one. Enjoy the process and have fun making your rolls!
How to Make Chicken Vegetable Spring Rolls
Ingredients You’ll Need:
For the Filling:
- 1/2 lb (225g) cooked chicken breast, shredded
- 1 cup shredded cabbage (mix of green and purple if possible)
- 1/2 cup shredded carrots
- 1/2 cup bean thread noodles (mung bean vermicelli), cooked and drained
- 1/2 cup fresh spinach leaves or other leafy greens
- 1/4 cup chopped fresh cilantro leaves
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 garlic clove, minced
- Salt and pepper, to taste
- 8-10 spring roll wrappers (rice paper or thin wheat-based wrappers)
- Vegetable oil, for frying
For the Dipping Sauce:
- 1/4 cup hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp minced garlic
- 1/2 tsp chili flakes (optional)
- 1 tbsp water (adjust for consistency)
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare and about 10 minutes to fry, making the total time around 40 minutes. After frying, serve immediately for the best flavor and crispiness!
Step-by-Step Instructions:
1. Prepare the Filling:
Start by shredding your cooked chicken breast and cutting up your vegetables. Cook and drain the bean thread noodles according to the package instructions. In a large bowl, mix the shredded chicken, cabbage, carrots, cooked noodles, spinach, and cilantro. Then add the soy sauce, sesame oil, minced garlic, and a sprinkle of salt and pepper. Mix everything well and let it sit for about 10 minutes to let the flavors blend.
2. Get Ready to Wrap:
Find a clean, flat surface for wrapping your spring rolls. Keep a damp cloth nearby to cover wrappers as you work to prevent them from drying out. If you’re using rice paper wrappers, briefly soak each one in warm water until soft; if using wheat-based wrappers, you can use them directly.
3. Roll Those Spring Rolls:
Take one wrapper and place it on the surface with the smooth side facing down. Spoon about 2-3 tablespoons of your filling mixture near one edge. Fold the sides of the wrapper inwards over the filling, then roll it tightly away from you to enclose the filling completely. Repeat the process with the remaining wrappers and filling until everything is wrapped.
4. Frying to Perfection:
Heat vegetable oil in a deep frying pan or wok over medium-high heat until it reaches about 350°F (175°C). Carefully add a few spring rolls to the hot oil, ensuring not to overcrowd the pan. Fry them for about 2-3 minutes on each side or until they turn golden and crispy. Once done, remove them and place on paper towels to drain excess oil.
5. Prepare the Dipping Sauce:
In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, minced garlic, chili flakes (if desired), and a bit of water to reach your preferred consistency. Mix until it’s smooth and combined. Taste and adjust the seasoning if necessary.
6. Serve and Enjoy:
Your spring rolls are now ready! Serve them hot with the dipping sauce on the side. If you’d like, garnish your dish with extra fresh cilantro for a nice touch. Enjoy your delicious, crispy Chicken Vegetable Spring Rolls!
Can I Use Different Proteins for This Recipe?
Absolutely! You can substitute the cooked chicken with shredded pork, shrimp, or even tofu for a vegetarian option. Just make sure whatever protein you choose is cooked before adding it to the filling.
How to Store Leftover Spring Rolls?
If you have any leftovers, store them in an airtight container in the fridge for up to 2 days. They may lose some crispiness, but you can reheat them in the oven or air fryer to restore some texture before serving.
Can I Bake Instead of Frying the Spring Rolls?
Yes! If you prefer a healthier alternative, you can bake the spring rolls. Preheat the oven to 400°F (200°C), brush the rolls lightly with oil, and bake for about 15-20 minutes, flipping halfway through until they are golden and crispy.
What Dipping Sauce Can I Use?
While the hoisin-based sauce is tasty, you can also try peanut sauce, sweet chili sauce, or a simple soy sauce mixed with lime juice for a fresh twist. Feel free to experiment with flavors that you love!