Description
These fresh and flavorful Chicken Spring Rolls are a quick and healthy appetizer or light meal, featuring tender shredded chicken, crisp vegetables, and fragrant basil wrapped in delicate spring roll skins. Paired with a tangy and slightly sweet dipping sauce, they provide a delicious balance of textures and tastes perfect for any occasion.
Ingredients
Scale
Spring Rolls
- 8 spring roll skins
- 4 ounces rice noodles (vermicelli-style)
- 8 large fresh basil leaves
- ½ cup shredded carrots
- ½ cup English cucumber, julienne cut
- ½ cup cooked chicken, shredded
- ½ avocado, thinly sliced
Dipping Sauce
- ½ cup apple cider vinegar
- ½ cup soy sauce
- ¼ teaspoon sesame oil
- 2 teaspoons granulated sugar
- 2 tablespoons sweet chili sauce
Instructions
- Make the Dipping Sauce: Combine the apple cider vinegar, soy sauce, sesame oil, sugar, and sweet chili sauce in a small bowl. Stir until the sugar is fully dissolved. Set the sauce aside for serving.
- Prepare the Rice Noodles: Cook the rice noodles according to the package instructions, usually boiling for a few minutes until tender. Drain the noodles and transfer them to a mixing bowl. Add 2 tablespoons of the prepared dipping sauce and toss to coat the noodles evenly. Set aside to cool slightly.
- Soften the Spring Roll Skins: Fill a pie plate or shallow dish with hot water. Dip one spring roll skin into the water and allow it to soak for 5–10 seconds until it begins to soften but remains pliable. Lay the softened skin flat on a clean surface, ready for filling.
- Assemble the Spring Rolls: Place one large basil leaf at the center of the softened spring roll skin. Layer on about 1/8 of the rice noodles, shredded carrots, julienned cucumber, shredded chicken, and top with avocado slices, arranging the ingredients neatly for easy rolling.
- Roll the Spring Rolls: Fold the bottom edge of the spring roll skin up over the filling. Fold in both sides toward the center so they cover the filling. Roll tightly from the bottom to the top, sealing the edge by pressing lightly to ensure it sticks. Repeat the process with the remaining ingredients until all rolls are assembled.
- Serve: Serve the fresh chicken spring rolls immediately alongside the dipping sauce. Enjoy the crisp, fresh textures and tangy flavors of this light and satisfying dish.
Notes
- Use warm water to soften the spring roll skins gently to prevent tearing.
- Rice noodles can be substituted with glass noodles or omitted for a low-carb option.
- For added crunch, include fresh mint or cilantro along with basil.
- These rolls are best enjoyed fresh but can be wrapped tightly in plastic wrap and refrigerated for up to 4 hours.
- Gluten-free soy sauce or tamari can be used to make the recipe gluten free.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Asian
