Chicken spring rolls are a delightful combination of tender chicken, fresh vegetables, and delicate rice paper wrappers, served with a creamy, savory peanut sauce. This recipe highlights crisp carrots, crunchy cucumbers, and fragrant herbs like mint and cilantro, which balance perfectly with the lightly cooked chicken.

These spring rolls are healthy, flavorful, and visually stunning, making them ideal for lunch, dinner, or entertaining guests. Rolling your own allows you to control ingredients, reduce oil, and enjoy the freshest flavors, while the peanut sauce adds a rich, nutty, slightly sweet kick that makes each bite irresistible.

Why I Love This Recipe

I love this recipe because it’s fresh, light, and versatile, with a satisfying crunch from the vegetables and a savory depth from the peanut sauce. Rolling them is fun and creative, allowing me to adjust the filling and herbs based on what’s available.

Plus, they are mess-free, handheld, and perfect for dipping—a guaranteed crowd-pleaser every time.

Why It’s a Must-Try Dish

• Tender chicken with fresh vegetables
• Crispy, vibrant filling
• Rich and creamy peanut dipping sauce
• Quick and easy to assemble
• Perfect for parties, lunchboxes, or healthy snacking

Recipe Details

• Preparation Time: 25 minutes
• Cooking Time: 10 minutes
• Total Time: 35 minutes
• Servings: 4–6 (8–12 spring rolls depending on size)
• Calories: ~230 kcal per serving
• Course: Appetizer / Snack / Light Meal
• Cuisine: Asian

Ingredients

For the Spring Rolls:

• 8–12 rice paper wrappers
• 1 cup cooked chicken breast, shredded
• 1 cup cabbage, thinly sliced
• 1/2 cup carrots, julienned
• 1/2 cup cucumber, julienned
• 1/4 cup red bell pepper, thinly sliced
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh mint, chopped
• 1/2 cup rice vermicelli noodles, cooked and drained
• Optional: 1 avocado, sliced

For the Peanut Sauce:

• 1/3 cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon honey or maple syrup
• 1 teaspoon sesame oil
• 1/2 teaspoon grated ginger
• 2–3 tablespoons warm water, to thin
• Optional: 1/2 teaspoon chili flakes for spice

Cooking Directions

Step 1: Prepare the Peanut Sauce

• In a small bowl, combine peanut butter, soy sauce, lime juice, honey, sesame oil, and ginger.
• Gradually add warm water, stirring until smooth and creamy.
• Adjust sweetness or saltiness to taste and set aside.

Step 2: Prep the Filling

• Cook rice vermicelli according to package instructions and drain.
• Shred cooked chicken breast into thin strips.
• Julienne carrots, cucumber, bell pepper, and thinly slice cabbage.
• Chop fresh mint and cilantro.

Step 3: Assemble the Spring Rolls

1. Fill a large shallow dish with warm water.
2. Dip a rice paper wrapper in water for 5–10 seconds until soft but not too soggy.
3. Place the softened wrapper on a clean surface.
4. Add a small handful of vermicelli, chicken, vegetables, and herbs near the bottom third of the wrapper.
5. Fold the bottom over the filling, then fold in the sides, and roll tightly.
6. Repeat with remaining wrappers and filling.

Step 4: Serve

• Arrange rolls on a plate and serve with peanut dipping sauce.
• Optionally, garnish with chopped peanuts or sesame seeds.

Step-by-Step Summary

1. Make peanut sauce and adjust consistency.
2. Cook vermicelli noodles and prepare vegetables and chicken.
3. Soften rice paper wrappers and fill with chicken and vegetables.
4. Roll tightly and serve with dipping sauce.

How to Serve

• Serve fresh with peanut sauce on the side.
• Pair with soy dipping sauce or hoisin sauce for variety.
• Ideal for lunch boxes, appetizers, or light meals.

Recipe Tips

• Do not over-soak rice paper or they may tear.
• Keep rolls covered with a damp cloth until serving to prevent drying.
• Add avocado or thinly sliced mango for extra creaminess and sweetness.
• Serve immediately for the best texture.

Variations

1. Vegan Option: Replace chicken with tofu or tempeh.
2. Spicy Kick: Add Sriracha or chili garlic sauce to the peanut sauce.
3. Seafood Version: Use cooked shrimp or crab meat instead of chicken.
4. Crunchy Texture: Include bean sprouts or shredded jicama.
5. Gluten-Free: Ensure soy sauce is gluten-free.

Freezing and Storage

Refrigeration

• Store assembled spring rolls in an airtight container with a damp paper towel for up to 1 day. Best eaten fresh.

Freezing

• Not recommended once rolled, as rice paper becomes soggy upon thawing. Freeze only uncooked ingredients separately.

Special Equipment Needed

• Shallow dish or bowl for soaking rice paper
• Knife and cutting board
• Small mixing bowl for peanut sauce
• Tongs or spatula (optional)

FAQ

Q: Can I prepare these ahead of time?
A: Prepare fillings ahead, but roll fresh to maintain wrapper texture.

Q: Can I fry these rolls?
A: Yes, lightly fry for a crispy exterior, but classic rolls are fresh and uncooked.

Q: Can I substitute peanut butter?
A: Almond or cashew butter works, adjust water for consistency.

Q: How to make rolls spicier?
A: Add chili flakes, Sriracha, or fresh chili slices in filling or sauce.

Conclusion

Chicken Spring Rolls with Peanut Sauce are a fresh, healthy, and flavorful appetizer or light meal. With crisp vegetables, tender chicken, and a creamy peanut sauce, they provide a perfect balance of texture, taste, and presentation. Easy to make and highly customizable, these rolls are ideal for entertaining, lunchboxes, or a satisfying snack, bringing a touch of Asian-inspired freshness to your table.