Chicken Spring Rolls – Fresh and Tasty

Check out these chicken spring rolls that are like mini handheld salads. Filled with veggies and protein, all wrapped in soft rice paper.

5 from 3 votes

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Course: Asian

Cuisine: asian

Diet: Gluten Free, Low Fat, Low Lactose

Prep Time: 10

Cook Time: 5

Servings:

Calories: 769kcal

Author: Lei

ook Smoked Chicken: Heat oil in a non-stick pan over medium heat. Cook the smoked chicken pieces until slightly browned. Set aside.
Prepare Sauce: Combine all ingredients for the dipping sauce in a medium-sized bowl, stirring until the sugar dissolves.
Soak Rice Paper: Immerse the rice paper in hot water for 10 seconds until it becomes pliable. Transfer it to a cutting board.
Fill and Roll: Fill the wrapper with all the ingredients, folding it away from you. Halfway through, fold in two sides. Continue rolling until you reach the end. And Serve with the sauce.

Chicken: I used smoked chicken breast from the supermarket, but feel free to use any part of the smoked chicken for this recipe. Alternatively, you can also use any leftover roast chicken you have.
Rice Paper: At the Asian supermarket, you’ll come across various shapes and sizes of rice paper, which can be quite overwhelming to choose from. I found that using 22cm round Vietnamese rice paper wrappers makes it easier to wrap the rolls.
Vermicelli Rice Noodles: There are different types of vermicelli rice noodles. Pick the thinnest one that can be softened by soaking in the hot water for 10 minutes.