Description
These Easy Chicken Spring Rolls are a delicious and simple appetizer featuring shredded chicken, fresh vegetables, and a flavorful dipping sauce. Crispy fried to perfection, they offer a delightful mix of textures and tastes, perfect for entertaining or a satisfying snack.
Ingredients
Scale
For the Spring Rolls
- 1 pound boneless, skinless chicken breasts
- 1 cup mixed fresh vegetables (carrots, bell peppers, cabbage), finely chopped
- 10 rice paper wrappers
- 2 tablespoons low-sodium soy sauce
For the Dipping Sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon peanut butter
- Juice from ½ lime
- 1 tablespoon warm water (optional, to thin sauce if needed)
For Frying
- Vegetable oil for frying
Instructions
- Cook the chicken: Heat a skillet over medium heat and cook the chicken breasts for about 6-8 minutes until fully cooked through. Remove from heat and let the chicken cool, then shred it into thin pieces.
- Prepare the filling: Finely chop the carrots, bell peppers, and cabbage. In a bowl, combine the shredded chicken, chopped vegetables, and soy sauce, mixing well to incorporate all flavors.
- Soften rice paper wrappers: Fill a shallow dish with warm water. One at a time, dip each rice paper wrapper into the warm water for about 10 seconds until it becomes soft and pliable.
- Assemble the spring rolls: Lay the softened wrapper flat on a clean surface. Place about two tablespoons of the chicken and vegetable filling near one edge. Fold the sides over the filling, then roll tightly to enclose it securely.
- Prepare the dipping sauce: In a small bowl, mix hoisin sauce, peanut butter, and lime juice together until fully combined. Add a tablespoon of warm water if needed to reach desired consistency.
- Fry the spring rolls: Heat vegetable oil in a frying pan over medium-high heat. Fry each spring roll for 3-4 minutes on each side or until golden brown and crispy. Ensure not to overcrowd the pan to maintain oil temperature.
- Drain and serve: Remove the fried spring rolls from the oil and place them on paper towels to drain excess oil. Serve immediately with the prepared dipping sauce.
Notes
- For a healthier version, you can bake the spring rolls at 400°F (200°C) for 15-20 minutes instead of frying.
- Rice paper wrappers can become sticky if left too long after softening; assemble quickly for best results.
- Adjust vegetable quantities based on preference; adding bean sprouts or green onions can provide extra crunch and flavor.
- Make sure oil is hot enough before frying to avoid greasy rolls.
- Leftover spring rolls can be refrigerated for up to 2 days but are best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
