Homemade Chicken Spring Rolls
Delightful and customizable, these crunchy chicken spring rolls filled with fresh vegetables and herbs are perfect as an appetizer or light meal.
Ingredients
For the Spring Rolls
- 1 lb chicken breast, cooked and shredded Cook chicken by boiling, baking, or grilling.
- 1 cup carrots, julienned
- 1 cup cucumbers, julienned
- 1 cup bell peppers, thinly sliced
- 1 cup lettuce, shredded
- 8 pieces rice paper wrappers Soak in warm water for easy handling.
- to taste fresh herbs (like basil or mint) Choose your favorite herbs.
- to serve soy sauce or peanut sauce For dipping sauce.
Instructions
Preparation
- Start by washing all your vegetables. Julienne the carrots and cucumbers, and thinly slice the bell peppers. Shred the lettuce.
- If you haven’t already cooked the chicken breast, do so until it is thoroughly cooked. Once cool, shred the chicken into bite-sized pieces.
- Grab a shallow dish and fill it with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it softens.
Assembly
- Place the softened wrapper on a clean surface. Lay a portion of shredded chicken in the center, followed by a mix of julienned veggies and a sprinkle of fresh herbs.
- Fold the sides of the wrapper over the filling and roll tightly from the bottom up.
- Repeat with remaining wrappers and filling.
Serving
- Arrange the rolls on a serving platter and serve with soy sauce or peanut sauce for dipping.
Notes
Store any leftovers in an airtight container. They are best enjoyed fresh but can last up to 2 days in the refrigerator. For freezing, wrap individually in plastic wrap and store in a freezer-safe bag.