Description
These fresh and vibrant Chicken Spring Rolls are a healthy and flavorful appetizer, perfect for a light meal or party snack. Made with rice noodles, shredded chicken, fresh vegetables, and herbs wrapped in delicate spring roll skins, they come with a tangy and sweet dipping sauce that perfectly complements the rolls. Ready in just 20 minutes, these no-fry spring rolls are easy to assemble and deliver a satisfying crunch and refreshing taste.
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 completely dissolved. Set the sauce aside for serving.
- Prepare the Rice Noodles: Cook the rice noodles according to the package instructions until tender. Drain well and transfer to a mixing bowl. Add 2 tablespoons of the prepared dipping sauce and toss until the noodles are evenly coated. Set aside to cool slightly.
- Soften the Spring Roll Skins: Fill a shallow pie plate or bowl with hot water. Dip one spring roll skin into the water briefly for about 5–10 seconds until it begins to soften but is still pliable. Lay the softened skin flat on a clean surface or cutting board.
- Assemble the Spring Rolls: Place one basil leaf in the center of the spring roll skin. Over the basil, layer a portion of the coated rice noodles, shredded carrots, julienned cucumber, shredded chicken, and top with avocado slices. Use approximately 1/8 of each ingredient per roll for even servings.
- Roll the Spring Rolls: Fold the bottom edge of the spring roll skin over the filling. Fold in both sides toward the center, then continue to roll tightly to enclose the filling completely. Ensure the end of the roll seals itself to prevent it from unraveling. Repeat the process with the remaining skins and filling.
- Serve: Arrange the spring rolls on a serving plate and serve immediately with the prepared dipping sauce on the side. Enjoy fresh for best texture and flavor.
Notes
- Use fresh basil leaves for an authentic flavor, but mint or cilantro can be substituted if preferred.
- To make these rolls vegetarian, omit the chicken and add extra vegetables such as bell peppers or tofu.
- Serve the rolls immediately after assembling to prevent the skins from becoming soggy.
- Leftover dipping sauce can be refrigerated in an airtight container for up to 3 days.
- For easier rolling, keep a damp towel over the spring roll skins that are not being used to prevent drying out.
