Light Chicken Veggie Spring Rolls (Print View)
Refreshing rolls featuring tender chicken and crisp vegetables with tangy dipping sauce
# What You'll Need:
→ Chicken
01 - 7 oz boneless skinless chicken breast
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper
04 - 1 tsp sesame oil
→ Vegetables
05 - 1 medium carrot julienned
06 - 1/2 cucumber julienned
07 - 1 small red bell pepper thinly sliced
08 - 1.75 oz bean sprouts
09 - 4 large lettuce leaves torn into pieces
10 - 2 tbsp fresh mint leaves
11 - 2 tbsp fresh cilantro leaves
→ Wrappers
12 - 8 rice paper wrappers 8.5 inch diameter
→ Dipping Sauce
13 - 2 tbsp soy sauce
14 - 1 tbsp rice vinegar
15 - 1 tsp sesame oil
16 - 1 tsp honey
17 - 1/2 tsp grated fresh ginger
18 - 1 small garlic clove finely minced
19 - 1 tsp chili flakes optional
# Step-by-Step Directions:
01 - Season chicken breast with salt and pepper. Heat sesame oil in a skillet over medium heat. Cook chicken for 4-5 minutes per side until cooked through. Let cool, then slice thinly.
02 - Julienne carrot and cucumber, slice bell pepper, and prepare remaining vegetables. Fill a large shallow dish with warm water for softening rice paper.
03 - Dip one rice paper wrapper into warm water for about 10 seconds until just softened. Lay flat on a clean, damp kitchen towel or cutting board.
04 - Arrange small amount of lettuce, chicken slices, carrots, cucumber, bell pepper, bean sprouts, mint, and cilantro in the lower third of the wrapper.
05 - Fold bottom edge over the filling, fold in the sides, and roll tightly into a cylinder. Repeat with remaining ingredients.
06 - Whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and chili flakes in a small bowl until well combined.
07 - Serve spring rolls whole or sliced in half with dipping sauce on the side.
# Expert Suggestions:
01 -
- No cooking required for the rolling part, making them perfect for hot days when you want something fresh without heating up the kitchen
- The assembly becomes almost meditative once you get the rhythm, and they are incredibly forgiving if you mess up a wrapper or two
02 -
- Rice paper continues to soften after you remove it from the water, so err on the side of under soaking rather than over soaking
- Roll everything on a damp towel because the wrapper will stick to a dry surface and tear when you try to lift it
03 -
- Keep a small bowl of water nearby to wet your fingers occasionally because the rice paper sticks to dry hands and can tear
- Wipe your knife with a damp cloth between rolls so the filling does not get smeared or create a mess on your cutting board