Chicken Spring Rolls
Versatile chicken spring rolls you can serve fresh or fried, filled with shredded chicken, crunchy vegetables, and a tangy hoisin-soy dipping sauce.
Ingredients
Spring Rolls
- 12 spring roll wrappers rice paper for fresh or wheat/egg wrappers for frying
- 1 lb cooked chicken , shredded or finely chopped
- 2 cups shredded cabbage
- 1 large carrot julienned or grated
- 1 cup bean sprouts rinsed and drained
- ½ cup thinly sliced bell pepper
- ⅓ cup chopped fresh cilantro
- 2 green onions thinly sliced
- 2 cloves garlic minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Salt and pepper to taste
- Vegetable oil for frying if desired
Dipping Sauce
- ⅓ cup hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar or lime juice
- 1 tsp sriracha optional
- 1 tsp toasted sesame oil
- 1 tbsp chopped peanuts optional
Instructions
- Sauté minced garlic briefly in 1 tsp oil over medium heat. Add shredded chicken, soy sauce, and sesame oil; warm through. Combine with cabbage, carrot, bell pepper, bean sprouts, cilantro, and green onions in a bowl. Season with salt and pepper.
- Dip rice paper in warm water 5–8 seconds until pliable. Lay flat, add a modest amount of filling near the edge, fold bottom over, fold in sides, and roll tightly. Seal edge with a dab of water and keep rolls covered with a damp towel.
- Use wheat/egg wrappers or double-wrap rice papers. Place filling, fold and seal with water or egg wash. Heat oil to 350°F (175°C) and fry rolls in batches 2–3 minutes per side until golden. Drain on paper towels.
- Whisk hoisin, soy sauce, rice vinegar, sriracha (if using), and sesame oil. Garnish with chopped peanuts.
Notes
- Fresh rice paper rolls are best eaten within a few hours; store covered in the fridge.
- Reheat fried rolls in a hot oven to bring back crispiness.
- Use rotisserie chicken to save time, or swap protein for shrimp, pork, or tofu.
Nutrition
Calories: 180kcalCarbohydrates: 18gProtein: 10gFat: 7gSaturated Fat: 1.2gSodium: 420mgSugar: 4g
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