Spring rolls with chicken and vegetables

May 3, 2021

Light chicken spring rolls with fresh, crunchy vegetables wrapped in rice paper are a perfect option for a healthy dinner or snack inspired by Asian cuisine. Serve them with a flavorful peanut sauce, which brings all the flavors together.

What are spring rolls?

Fresh spring rolls originate from Vietnamese cuisine and are traditionally made with rice paper, fresh vegetables, herbs, rice noodles, and a protein, most commonly shrimp or pork. Unlike the fried rolls found in Chinese cuisine, Vietnamese spring rolls are not fried—they are served cold or at room temperature and always accompanied by a dipping sauce.

In Western countries, spring rolls are often served in fusion versions—with salmon, avocado, mango, or chicken—but the concept remains the same: fresh ingredients wrapped in thin rice paper and dipped in a sauce.

How to prevent chicken spring rolls from turning gummy?

The key is timing when soaking the rice paper. Don’t soak it for too long. It might seem that longer soaking makes it softer, but it actually results in a gummy texture that’s hard to bite.

Soak the rice paper for 3–5 seconds in lukewarm water. Transfer it to a board while it’s still slightly stiff, the rice paper will soften to the right texture in a few seconds.

Ingredients inside should not be too wet; for example, remove the watery seeds from cucumber. Adding a lettuce leaf at the bottom is also helpful to separate the rice paper from wetter ingredients.

Never add sauce inside the roll—it should always be served on the side for dipping.

Spring rolls are best eaten immediately. Even perfectly made rolls will become gummy after a few hours.

One last important note: the sauce is essential! On their own, spring rolls are quite mild. The sauce adds flavor and depth. If cashew butter isn’t available, you can substitute peanut butter.

Try more recipes inspired by Asian cuisine:

Spring rolls with chicken and vegetables

Light spring rolls filled with tender chicken and fresh, crunchy vegetables. Served with intensive cashew sauce, they taste fantastic!

Print Pin Recipe

Prep Time 35

Course Snack

Servings 6

Ingredients

Spring rolls

2 carrots
1 red pepper
1 cucumber (large)
¼ small cabbage
coriander leaves
6 rice paper sheets
250 g chicken breast
1 tbsp oil
2 tsp potato starch
½ tsp cumin
salt and black pepper to taste

Peanut sauce

2 tbsp cashew butter (or peanut butter)
2 tbsp soy sauce
2 tbsp brown sugar
2 tbsp lemon juice
2 tsp sesame seeds
1 tbsp water

Instructions

Cut the chicken into thin strips. Season with cumin, potato starch, salt, and black pepper. Cook in hot oil until just done—avoid drying it out. Set aside to cool.
Combine all sauce ingredients in a small bowl and whisk until smooth and lump-free.
Peel and cut the carrot and cucumber into thin sticks; slice red pepper and cabbage into thin strips.
Prepare a dish larger than the rice paper filled with lukewarm water. Soak a single rice paper sheet for 3–5 seconds, then transfer to a slightly damp wooden board.
Place the prepared vegetables, herbs, and chicken near the bottom edge of the rice paper. Fold the side edges in, then roll from the bottom up. Repeat with the remaining sheets.
Serve the finished rolls with peanut sauce. Enjoy and happy rolling!