Easy Homemade Chicken Spring Rolls (Print version)
Fresh chicken spring rolls with crisp vegetables, herbs, rice paper, and a creamy peanut dipping sauce.
# Ingredients:
For the chicken and rolls
01 -
1 lb (450 g) boneless, skinless chicken breast
02 -
1 inch fresh ginger, sliced
03 -
1 teaspoon kosher salt
04 -
4 oz (115 g) rice vermicelli noodles
05 -
10 round rice paper wrappers, 8-inch size
06 -
10 small butter lettuce leaves
07 -
1 large carrot, cut into matchsticks
08 -
1 English cucumber, seeded and cut into matchsticks
09 -
1/2 cup fresh mint leaves
10 -
1/2 cup fresh cilantro leaves
For the peanut dipping sauce
11 -
1/2 cup creamy peanut butter
12 -
3 tablespoons tamari
13 -
2 tablespoons fresh lime juice
14 -
1 tablespoon honey
15 -
1 teaspoon toasted sesame oil
16 -
1 small garlic clove, finely grated
17 -
1 teaspoon grated fresh ginger
18 -
3-5 tablespoons warm water, as needed
19 -
1 teaspoon chili garlic sauce or sriracha, optional
# Instructions:
01 -
Place the chicken, sliced ginger, salt, and enough water to cover in a saucepan. Bring to a gentle simmer, reduce the heat, cover, and cook for 12-15 minutes until the chicken reaches 165°F. Rest for 10 minutes, then shred thinly.
02 -
Cook or soak the rice vermicelli according to the package directions. Rinse under cool water, drain well, and cut into shorter lengths if needed.
03 -
Whisk peanut butter, tamari, lime juice, honey, sesame oil, garlic, ginger, and chili sauce if using. Add warm water 1 tablespoon at a time until the sauce is smooth and dip-friendly.
04 -
Set the shredded chicken, noodles, lettuce, carrot, cucumber, mint, and cilantro on a clean work surface. Fill a shallow dish with warm water and place a damp cutting board nearby.
05 -
Dip one rice paper wrapper in warm water for 8-10 seconds. It should feel bendable but not fully limp. Lay it flat on the damp board.
06 -
Place one lettuce leaf on the lower third of the wrapper. Add a small bundle of noodles, shredded chicken, carrot, cucumber, mint, and cilantro, leaving space at the sides.
07 -
Fold the bottom edge over the filling, tuck in the sides, and roll firmly into a tight cylinder. Place seam-side down and cover with a damp towel while rolling the rest. Serve with peanut sauce.
# Good to know:
01 -
Best eaten the day they are rolled.
02 -
Use rotisserie chicken as a shortcut if desired.
03 -
Keep finished rolls covered with a damp towel so the rice paper does not dry out.