Chicken Spring Rolls with Peanut Sauce

Chicken Spring Rolls with Peanut Sauce

Rice paper rolls packed with tender chicken, crisp vegetables, and herbs, dipped in rich peanut sauce.

Total 1 hr Makes 4 servings Calories 310/serving

Dietary

Wheat free, Dairy free, Halal, Kosher

Allergens

Peanuts, Soy

These fresh spring rolls wrap poached chicken, crunchy vegetables, and fragrant herbs in delicate rice paper, served with a creamy peanut dipping sauce. Light yet satisfying, they work well as an appetizer, light lunch, or make-ahead party platter. The hands-on rolling technique makes them a fun dish to assemble with family or guests.

Ingredients

  • 2 boneless skinless chicken breasts
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 12 rice paper wrappers (8-inch)
  • 2 ounces rice vermicelli noodles, cooked and cooled
  • 1 cup carrots, julienned
  • 1 cup English cucumber, julienned
  • 1 cup butter lettuce, shredded
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup fresh basil leaves
  • 1 cup peanut sauce

Method

  1. Place chicken breasts in a medium saucepan, cover with water, add salt, and bring to a boil over high heat.

  2. Reduce heat to low, cover, and simmer until chicken is cooked through, about 12 to 15 minutes.

  3. Remove chicken from the water, let cool slightly, then shred or slice into thin strips. Toss with the vegetable oil.

  4. Cook rice vermicelli noodles according to package directions, drain, and rinse under cold water. Set aside.

  5. Arrange the chicken, noodles, carrots, cucumber, lettuce, mint, cilantro, and basil within easy reach near a shallow dish of warm water.

  6. Dip one rice paper wrapper into the warm water for 10 to 15 seconds until just pliable, then lay flat on a clean work surface.

  7. Layer a small amount of lettuce, noodles, chicken, carrots, cucumber, and herbs onto the bottom third of the wrapper.

  8. Fold the bottom edge of the wrapper over the filling, tuck in the sides, and roll tightly into a cylinder. Repeat with remaining wrappers and filling.

  9. Cover finished rolls with a damp paper towel to prevent drying while rolling the remaining batch.

  10. Slice rolls in half if desired and serve with peanut sauce for dipping.

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Rate this recipe

★ 3.8 (1)

Chicken Spring Rolls with Peanut Sauce

These fresh spring rolls wrap poached chicken, crunchy vegetables, and fragrant herbs in delicate rice paper, served with a creamy peanut dipping sauce. Light yet satisfying, they work well as an appetizer, light lunch, or make-ahead party platter. The hands-on rolling technique makes them a fun dish to assemble with family or guests.

1 hr 4 servings 310 cal

Ingredients

  • 2 boneless skinless chicken breasts
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 12 rice paper wrappers (8-inch)
  • 2 ounces rice vermicelli noodles, cooked and cooled
  • 1 cup carrots, julienned
  • 1 cup English cucumber, julienned
  • 1 cup butter lettuce, shredded
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup fresh basil leaves
  • 1 cup peanut sauce

Method

  1. 1

    Place chicken breasts in a medium saucepan, cover with water, add salt, and bring to a boil over high heat.

  2. 2

    Reduce heat to low, cover, and simmer until chicken is cooked through, about 12 to 15 minutes.

  3. 3

    Remove chicken from the water, let cool slightly, then shred or slice into thin strips. Toss with the vegetable oil.

  4. 4

    Cook rice vermicelli noodles according to package directions, drain, and rinse under cold water. Set aside.

  5. 5

    Arrange the chicken, noodles, carrots, cucumber, lettuce, mint, cilantro, and basil within easy reach near a shallow dish of warm water.

  6. 6

    Dip one rice paper wrapper into the warm water for 10 to 15 seconds until just pliable, then lay flat on a clean work surface.

  7. 7

    Layer a small amount of lettuce, noodles, chicken, carrots, cucumber, and herbs onto the bottom third of the wrapper.

  8. 8

    Fold the bottom edge of the wrapper over the filling, tuck in the sides, and roll tightly into a cylinder. Repeat with remaining wrappers and filling.

  9. 9

    Cover finished rolls with a damp paper towel to prevent drying while rolling the remaining batch.

  10. 10

    Slice rolls in half if desired and serve with peanut sauce for dipping.