Fresh spring rolls are nothing like fried egg rolls. They’re light, bright, and packed with crunchy veggies, tender chicken, and fragrant herbs. Rice paper wraps hold it all together.
The peanut dipping sauce is non-negotiable. Sweet, savory, nutty, a little spicy. Dip, bite, repeat.
Ingredients
Makes 8-10 spring rolls.
- 8-10 rice paper wrappers (round, 8-10 inch)
- 2 cups cooked chicken breast, shredded or thinly sliced
- 1 cup cooked vermicelli rice noodles
- 1 cup shredded carrots
- 1 cup cucumber, cut into thin matchsticks
- 1 cup red bell pepper, thinly sliced
- ½ cup fresh mint leaves
- ½ cup fresh cilantro leaves
- Butter lettuce leaves (optional, for wrapping)
Peanut Dipping Sauce:
- ½ cup creamy peanut butter
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon sriracha (or to taste)
- ¼ cup warm water (to thin)
Step-by-Step Instructions
Step 1: Make the Peanut Sauce
- Whisk together peanut butter, hoisin, soy sauce, lime juice, and sriracha.
- Gradually add warm water until smooth and dippable.
Step 2: Prep All Your Fillings
- Arrange chicken, noodles, carrots, cucumber, bell pepper, mint, cilantro, and lettuce on a work surface near where you’ll roll.
- Have a large bowl of warm water ready.
Step 3: Soften the Rice Paper
- Dip one rice paper wrapper into warm water for 5-10 seconds until slightly softened (still a little firm—it softens more as you fill).
- Place on a damp cutting board or plate.
Step 4: Fill and Roll
- Layer lettuce, noodles, chicken, carrots, cucumber, bell pepper, and herbs in the lower third of the wrapper.
- Don’t overfill (about 2 tablespoons total).
- Fold the bottom edge over the filling, tuck tightly, then fold in the sides. Roll upward firmly like a burrito.
Step 5: Repeat and Serve
- Continue with remaining wrappers. Keep finished rolls covered with a damp towel (prevents drying out).
- Serve immediately with peanut sauce.
Summary
Prep Time: 20 minutes | Cook Time: 0 minutes | Total Time: 20 minutes
Yield: 8-10 spring rolls
Difficulty: Medium (rolling takes practice)
Storage Notes
Fridge (Short Term):
Store spring rolls in an airtight container with a damp paper towel between layers to prevent sticking. Eat within 24 hours—rice paper gets hard and cracks.
Do Not Freeze:
Rice paper wrappers become brittle and fall apart after freezing. Make fresh.
Make-Ahead Prep:
Chop all veggies, cook chicken, make sauce up to 2 days ahead. Assemble rolls within a few hours of serving.
Pro Tip:
Don’t oversoak rice paper. 5-10 seconds is enough. It continues to soften as you build the roll. Mushy wrappers = tears and frustration.
Substitutions:
Swap chicken for shrimp, tofu, or pork. Use any crunchy veggies you have: jicama, bean sprouts, avocado.
