Description

This Easy Chicken Spring Rolls recipe offers a delightful combination of tender shredded chicken and fresh mixed vegetables wrapped in delicate rice paper, then fried to a perfect golden crisp. Served with a tangy, savory dipping sauce featuring hoisin, peanut butter, soy sauce, and lime, this appetizer is perfect for a quick, satisfying snack or meal accompaniment.

Ingredients

Scale

Filling

1 pound boneless, skinless chicken breasts
1 cup mixed fresh vegetables (carrots, bell peppers, cabbage), finely chopped
2 tablespoons low-sodium soy sauce

Wrapping

10 rice paper wrappers

Dipping Sauce

2 tablespoons hoisin sauce
1 tablespoon peanut butter
Juice from ½ lime

Frying

Oil for frying (such as vegetable or peanut oil)

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Instructions

Cook the chicken: Heat a skillet over medium heat and cook the boneless, skinless chicken breasts until fully cooked through, about 6-8 minutes. Remove from heat and let the chicken cool slightly, then shred it into small pieces using two forks.
Prepare the filling: Finely chop the mixed fresh vegetables including carrots, bell peppers, and cabbage. In a medium bowl, combine the shredded chicken with the chopped vegetables and 2 tablespoons of low-sodium soy sauce. Mix thoroughly to distribute the flavors evenly.
Soften the rice paper wrappers: Fill a shallow dish with warm water. Dip each rice paper wrapper into the water for about 10 seconds until soft and pliable. Be careful not to soak too long or the wrappers will tear.
Assemble the spring rolls: Lay a softened rice paper wrapper flat on a clean surface. Place approximately two tablespoons of the chicken and vegetable filling near one edge of the wrapper. Fold the sides inward, then roll tightly from the filled edge to the opposite end, enclosing the filling completely.
Fry the spring rolls: Heat a generous amount of oil in a frying pan over medium-high heat. Carefully place the assembled spring rolls into the hot oil. Fry each side for about 3-4 minutes until the wrappers are golden brown and crispy. Flip as needed to achieve even browning.
Drain and serve: Use tongs to remove fried spring rolls from the oil and place them on paper towels to drain excess oil. Serve immediately with a dipping sauce made by mixing hoisin sauce, peanut butter, and lime juice.

Notes

Make sure not to over-soak the rice paper wrappers to prevent tearing while rolling.
The frying oil should be hot enough to crisp the rolls quickly but not so hot that they burn; medium-high heat works best.
For a healthier variation, these spring rolls can be baked or air-fried, but frying offers the classic crisp texture.
You can customize the vegetables based on what you have available, such as adding bean sprouts or green onions.
Leftover cooked chicken works well for this recipe and reduces prep time.