Light Chicken Veggie Spring Rolls (Printable version)

Delicate rolls filled with tender chicken and fresh vegetables, paired with a creamy peanut dipping sauce.

# Needed ingredients:

→ Spring Rolls

01 - 8 rice paper wrappers
02 - 1 cup cooked chicken breast, shredded
03 - 1 cup carrots, julienned
04 - 1 cup cucumber, julienned
05 - 1 cup red bell pepper, thinly sliced
06 - 1 cup lettuce leaves, torn
07 - 1/2 cup fresh mint leaves
08 - 1/2 cup fresh cilantro leaves
09 - 2 green onions, sliced thin

→ Peanut Sauce

10 - 1/3 cup creamy peanut butter
11 - 2 tablespoons soy sauce
12 - 1 tablespoon fresh lime juice
13 - 1 tablespoon honey or maple syrup
14 - 1 teaspoon sesame oil
15 - 1/4 cup warm water
16 - 1 clove garlic, minced
17 - 1 teaspoon fresh ginger, grated
18 - 1 teaspoon sriracha or chili sauce, optional

# How to make it:

01 - Julienne carrots and cucumber into thin, uniform strips. Thinly slice red bell pepper and green onions. Tear lettuce leaves into bite-sized pieces. Arrange all vegetables and fresh herbs on a platter for streamlined assembly.
02 - Fill a large shallow dish with warm water. Submerge one rice paper wrapper for 10 to 15 seconds until pliable but still slightly firm. Remove and lay flat on a clean, damp kitchen towel.
03 - Arrange a small portion of lettuce, shredded chicken, carrots, cucumber, bell pepper, mint, cilantro, and green onion along the bottom third of the hydrated wrapper in a thin line.
04 - Fold the bottom edge over the filling, then fold in both sides and roll up tightly toward the top, creating a secure burrito-like cylinder. Place seam-side down on a serving platter. Repeat with remaining wrappers and fillings.
05 - In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, minced garlic, grated ginger, and sriracha if desired. Add warm water gradually, whisking until achieving smooth consistency. Adjust water as needed for desired thickness.
06 - Present spring rolls whole or halved diagonally on a serving platter. Serve immediately with peanut sauce as an accompaniment for dipping.

# Expert advice:

01 -
  • They're surprisingly quick to pull together once your vegetables are prepped, making them perfect for those nights when you want something fresh without the fuss.
  • The contrast between the delicate wrapper and the satisfying crunch of fresh vegetables feels indulgent, even though it's genuinely light.
  • That peanut sauce comes together in under two minutes and tastes like you've been simmering it for hours.
02 -
  • The rice paper wrapper is forgiving when it's soft but becomes your enemy if it gets too dry—work quickly once it's laid down, and if you're making a big batch, cover unused wrappers with a damp towel so they don't harden.
  • Don't overfill your rolls or they'll burst when you fold them, and the filling-to-wrapper ratio is what separates a delicate spring roll from a messy mouthful.
03 -
  • Keep your workspace slightly damp with a spray bottle of water; this prevents wrappers from sticking to the counter and keeps your hands from drying out while you work.
  • If you're nervous about rolling, practice with one wrapper when you're not cooking for anyone—the second or third one will feel natural, and by the time you're serving them, you'll move like you've been doing this forever.
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