Light Chicken Veggie Spring Rolls (Print Version)

Fresh rolls with tender chicken and crisp vegetables, paired with zesty dipping sauce for a light Asian-inspired appetizer.

# What You 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 evenly with salt and black pepper on both sides. Heat sesame oil in a skillet over medium heat. Place chicken in the pan and cook for 4–5 minutes per side until cooked through and internal temperature reaches 165°F. Remove from heat and let cool completely, then slice into thin strips.
02 - Julienne the carrot and cucumber into thin matchsticks. Slice the red bell pepper into thin strips. Arrange all vegetables, lettuce, mint, and cilantro on a platter. 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 approximately 10 seconds until just pliable and softened. Remove carefully and lay flat on a clean, damp kitchen towel or cutting board. Work quickly to prevent drying out.
04 - Arrange a small portion of lettuce, sliced chicken, carrots, cucumber, bell pepper, bean sprouts, mint, and cilantro in the lower third of the wrapper. Fold the bottom edge tightly over the filling, fold in both sides toward the center, then roll forward into a tight cylinder. Place seam-side down on a serving platter. Repeat with remaining wrappers and filling.
05 - Whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and chili flakes in a small bowl until honey is fully dissolved and ingredients are well combined.
06 - Serve spring rolls immediately, either whole or sliced diagonally in half. Arrange on a platter with the dipping sauce in a small bowl on the side for dipping.

# Expert Hints:

01 -
  • They come together in under 40 minutes but look like you spent hours
  • The combination of warm seasoned chicken and crisp cool vegetables is incredibly satisfying
  • You can prep everything ahead and assemble them right before serving
02 -
  • Do not oversoak the rice paper or it will tear and become impossible to work with
  • Keep your hands damp while rolling to prevent the wrapper from sticking to your fingers
  • The rolls are best served immediately but can be refrigerated for up to 4 hours wrapped in damp paper towels
03 -
  • Work on a damp surface to prevent the rice paper from sticking and tearing
  • Do not overfill the rolls or they will split when you try to roll them tight

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