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Chicken Spring Rolls with Peanut Sauce

Elina James
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Appetizers
Cuisine asian
Servings 6 servings
Calories 300 kcal

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

Instructions
 

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