Today we share the recipe for these light spring rolls filled with tender chicken and fresh, crunchy vegetables. Served with intensive cashew sauce, they taste fantastic! This simple recipe is a great idea for a healthy dinner, snack or colourful appetiser. Soon beautiful, seasonal vegetables will appear in the gardens, so it’s definitely worth trying this healthy spring rolls.
If you haven’t tried to make spring rolls at home before, then there is nothing to wait for. The preparation is super simple and you only need to cut your veggies, fry chicken strips and wrap all the ingredients in delicate rice paper. Simple right? I think so too. Remember a few simple tips and let’s just jump in!
Spring rolls with chicken - tips
- Use hot water to soak the rice paper, time is also important here. If the rice paper is soaked too short it'll remain tough and rubbery, if left in the water for too long it'll tear. I usually soak the rice paper for about 10-15 seconds. Try with the first rice paper sheet and adjust the time if needed.
- Make sure you prepare the sauce! In this case, rich in flavour, intensive sauce is necessary, because it determines the final taste of your spring rolls. My favourite sauce is made with an addition of cashew butter and it's delicious!
- Customise the recipe to your liking and use your favourite vegetables. How about red cabbage, kohlrabi or avocado? Coriander, chives and thai basil are also welcome here! Experiment. If you want a vegetarian version, skip the chicken and add more vegetables.
Try more recipes inspired by Asian cuisine:
Spring rolls with chicken and vegetables
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
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp lemon juice
- 2 tsp sesame seeds
- 1 tbsp water
Instructions
- Cut the chicken into strips, add cumin, potato starch, season with salt and pepper, mix until the chicken strips are evenly coated. Heat 1 tbsp of oil in a frying pan and fry the chicken until cooked through. Set aside.
- Place all the sauce ingredients in a small jar, screw the cap and shake it up until mixed.
- Cut the peeled carrot and cucumber into matchsticks, red pepper and cabbage into thin strips.
- Prepare a large plate (larger than the diameter of the rice paper) filled with warm water. Soak a sheet of rice paper (one at a time) in the prepared water for about 10-15 seconds.
- Put the soaked paper on a wooden board, place the prepared vegetables, coriander leaves and chicken strips in the centre (divide the ingredients between 6 sheets of rice paper). Fold the side edges of the rice paper over the ingredients, then roll your spring roll upward starting from the bottom edge. Repeat the same with each rice paper sheet.
- Serve your spring rolls with the cashew sauce. Enjoy!
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Did you try this light spring roll recipe? We would love to know what do you think!
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