Light Chicken Veggie Spring Rolls (Printable)
Fresh rolls with chicken and crisp vegetables, perfect for healthy appetizers
# What You'll 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 (or tamari for gluten-free)
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 (optional)
# How to Make It:
01 - Season the chicken breast evenly with salt and black pepper on all sides. Heat sesame oil in a skillet over medium heat. Place chicken in the pan and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Transfer to a cutting board and let cool completely, then slice into thin strips across the grain.
02 - Julienne the carrot and cucumber into thin matchsticks. Slice the red bell pepper into thin strips. Rinse and drain the bean sprouts thoroughly. Tear the lettuce leaves into bite-sized pieces. Roughly chop the mint and cilantro leaves. Fill a large shallow dish with warm water for softening the rice paper wrappers.
03 - Working with one wrapper at a time, dip it completely into the warm water for about 10 seconds until just pliable and softened. Remove carefully and lay flat on a clean, damp kitchen towel or cutting board. The wrapper should be flexible but not mushy.
04 - Arrange the fillings in the lower third of the wrapper: layer a piece of lettuce first, then add slices of chicken, carrot, cucumber, bell pepper, bean sprouts, mint, and cilantro. Don't overfill—leave about 1 inch of space on each side.
05 - Fold the bottom edge of the wrapper tightly over the filling. Fold in both sides toward the center, then roll forward from the bottom to create a tight cylinder. The wrapper should seal itself. Repeat with remaining wrappers and filling ingredients. Place completed rolls on a plate, ensuring they don't touch each other.
06 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and chili flakes (if using). Whisk vigorously until the honey is fully dissolved and the mixture is well combined. Let stand for 5 minutes before serving to allow flavors to meld.
07 - Arrange the spring rolls on a serving platter. Serve whole or slice diagonally in half for easier eating. Place the dipping sauce in a small bowl alongside the rolls. Spring rolls are best served immediately but can be refrigerated for up to 2 hours, covered with a damp paper towel and plastic wrap.
# Expert Suggestions:
01 -
- The combination of tender chicken and crunch fresh vegetables creates this incredible texture contrast that keeps every bite interesting
- You can prep everything ahead and roll them right before serving, making them perfect for stress free entertaining
02 -
- Over soaking the rice paper is the most common mistake, leaving you with sticky wrappers that are nearly impossible to work with gracefully
- Letting the chicken cool completely before rolling prevents steam from making the wrappers soggy and difficult to handle
03 -
- Use the sharpest knife you have for slicing the chicken to get those impossibly thin, elegant pieces that make these rolls feel restaurant quality
- If your wrappers are particularly stubborn, try dipping two at once and alternate between them while rolling to give each a moment to become perfectly pliable