Light Chicken Veggie Spring Rolls (Printable)

Fresh rice paper rolls with chicken, crisp vegetables, herbs, and creamy peanut dipping sauce. Perfect light Asian-inspired appetizer.

# Ingredient List:

→ 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 - 0.5 cup fresh mint leaves
08 - 0.5 cup fresh cilantro leaves
09 - 2 green onions, thinly sliced

→ Peanut Sauce

10 - 0.33 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 - 0.25 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:

01 - Prepare all vegetables and fresh herbs according to specifications. Arrange on a platter for efficient 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 until smooth. Adjust water to achieve desired consistency.
06 - Serve spring rolls whole or sliced in half, accompanied with peanut sauce for dipping.

# Expert Tips:

01 -
  • They come together in under 35 minutes with simple ingredients you probably already have on hand.
  • The peanut sauce is so good you'll want to dip everything in it, and it's actually easier to make than you'd think.
  • They're light enough for lunch but impressive enough to serve when people come over.
02 -
  • The water temperature is everything—too hot and the rice paper gets mushy and tears, too cool and it stays stiff and cracks, so find that sweet spot where it feels warm but not uncomfortable on your fingers.
  • Don't refrigerate assembled rolls for more than a couple of hours or the wrapper will tighten up and become chewy instead of tender; these are best made and eaten the same day.
03 -
  • Keep your workspace slightly damp by occasionally spraying it with water—this prevents the wrappers from drying out and cracking as you work.
  • If your peanut sauce ends up too thick, add warm water one teaspoon at a time rather than all at once, so you don't overshoot and make it too thin.
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