Chicken and Veggie Spring Rolls (Print)

Fresh rice paper rolls filled with chicken, crisp vegetables, and herbs, served with creamy peanut sauce.

# Components:

→ 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 - 0.5 cup fresh mint leaves
08 - 0.5 cup fresh cilantro leaves
09 - 2 green onions, thinly sliced

→ Peanut Sauce

10 - 0.33 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 - 0.25 cup warm water
16 - 1 clove garlic, minced
17 - 1 teaspoon fresh ginger, grated
18 - 1 teaspoon sriracha or chili sauce, optional

# Directions:

01 - Julienne carrots and cucumber, thinly slice bell pepper and green onions, tear lettuce leaves, and mince herbs. Arrange all prepared vegetables and herbs on a platter for efficient assembly.
02 - Fill a large shallow dish with warm water. Submerge one rice paper wrapper for 10-15 seconds until soft and pliable. Lay flat on a clean, damp kitchen towel.
03 - Place a small amount of lettuce, shredded chicken, carrots, cucumber, bell pepper, mint, cilantro, and green onion along the bottom third of the softened wrapper.
04 - Fold the bottom edge over the filling, fold in the sides, and roll up tightly like a burrito. Repeat with remaining wrappers and fillings until complete.
05 - In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, warm water, minced garlic, grated ginger, and sriracha if using until smooth. Adjust water consistency as needed.
06 - Present spring rolls whole or sliced in half on a serving platter with peanut sauce for dipping. Serve immediately for optimal texture.

# Expert Advice:

01 -
  • They taste restaurant-quality but come together in under 35 minutes, making you feel like a culinary genius on a weeknight.
  • The peanut sauce hits every flavor note at once—creamy, tangy, spicy, savory—and honestly, you might find yourself eating it with a spoon when no one's looking.
02 -
  • Don't let the rice paper soak longer than 15 seconds or it becomes a mushy, impossible-to-handle mess; I learned this by making a sad pile of shredded paper my first attempt.
  • If a wrapper tears during rolling, don't panic—use it anyway and it'll be hidden in the middle, or use it as a learning curve and move to the next one with more confidence.
03 -
  • If your rice paper is giving you trouble, make sure your water is actually warm—cold water makes it take forever to soften, and you'll be tempted to leave it in longer than it needs.
  • The sesame oil in the peanut sauce is non-negotiable; it adds a toasted, nutty depth that makes people ask what the secret ingredient is.
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