Description
Crunchy chicken spring rolls packed with vibrant veggies, perfect for appetizers or a light dinner.
Ingredients
- 1 cup shredded cooked chicken breast
- 1 cup shredded carrots
- 1 cup shredded lettuce or napa cabbage
- 1/2 cup cooked rice vermicelli noodles, cooled and drained
- 1/2 cup cucumber, julienned
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 8 rice paper wrappers
- Warm water for soaking
Instructions
- Prep your fillings: Start by shredding the chicken, julienning the cucumber, and shredding the carrots and lettuce. Cook the rice vermicelli according to package instructions, then cool and drain well. Arrange the fillings in small bowls for easy assembly.
- Prepare the rice paper: Fill a shallow pan with warm water. Dip one rice paper wrapper for 10–15 seconds until pliable enough to handle. Lay it flat on a slightly damp clean towel or cutting board.
- Assemble the rolls: Near the bottom third of the wrapper, place a small handful of shredded chicken, a few carrot strands, some lettuce or napa cabbage, a bit of vermicelli, cucumber sticks, and a couple of mint and cilantro leaves.
- Roll it up: Fold the sides inward over the filling. Lift the bottom edge and roll up tightly until sealed.
- Repeat: Continue with the remaining wrappers and fillings. Serve immediately with hoisin-peanut or sweet chili sauce. If needed, cover finished rolls with a damp towel to prevent drying.
Notes
Store leftovers in an airtight container for up to 2 days with a damp paper towel in between layers. Best enjoyed fresh.