Light Chicken Veggie Spring Rolls

Transport yourself to the vibrant streets of Southeast Asia with these delightfully fresh and colorful chicken spring rolls. Wrapped in delicate rice paper, these translucent bundles showcase a rainbow of crisp vegetables alongside tender shredded chicken. Each bite delivers a perfect balance of textures and flavors, from the crunch of julienned carrots to the aromatic herbs that awaken your senses. The accompanying peanut sauce—creamy, tangy, and with just the right hint of sweetness—transforms these humble rolls into an extraordinary culinary experience that's as nutritious as it is delicious.

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Spring rolls have been a staple in Asian cuisine for centuries, with each region developing its own variations. These chicken spring rolls represent a modern, health-conscious interpretation that maintains all the traditional flavors while creating a perfectly balanced meal. The combination of protein-rich chicken and fiber-filled vegetables makes these rolls satisfying without being heavy, while the peanut sauce adds a luxurious richness that turns simple ingredients into something truly special.

• 8 rice paper wrappers
• 1 cup cooked chicken breast, shredded
• 1 cup carrots, julienned
• 1 cup cucumber, julienned
• 1 cup red bell pepper, thinly sliced
• 1 cup lettuce leaves, torn
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 2 green onions, sliced thin
• 1/3 cup creamy peanut butter
• 2 tbsp soy sauce (use tamari for gluten-free)
• 1 tbsp fresh lime juice
• 1 tbsp honey or maple syrup
• 1 tsp sesame oil
• 1/4 cup warm water
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• 1 tsp Sriracha or chili sauce (optional, for heat)

Prepare your mise en place

Prepare all vegetables and herbs as directed. Arrange on a platter for easy assembly.

Soften the rice paper

Fill a large shallow dish with warm water. Submerge one rice paper wrapper for 10–15 seconds until just soft and pliable. Lay flat on a clean, damp kitchen towel.

Assemble the rolls

Place a small amount of lettuce, chicken, carrots, cucumber, bell pepper, mint, cilantro, and green onion along the bottom third of the wrapper.

Roll technique

Fold the bottom edge over the filling, then fold in the sides and roll up tightly like a burrito. Repeat with remaining wrappers and fillings.

Make the peanut sauce

In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, warm water, garlic, ginger, and Sriracha (if using) until smooth. Adjust water for desired consistency.

Serve

Serve spring rolls whole or sliced in half, with peanut sauce for dipping.

Handling rice paper can be tricky at first. Don't soak the wrappers too long or they'll become too soft and tear easily. If you're new to rolling spring rolls, start with less filling than you think you need—it's easier to roll tight bundles with a modest amount of filling. Keep a bowl of water nearby to dampen your fingers if the rice paper becomes sticky during rolling. Work on one roll at a time; don't soak multiple wrappers at once as they'll become too soft while waiting.

These versatile spring rolls welcome many adaptations. For a vegetarian version, omit the chicken or substitute with firm tofu, tempeh, or extra vegetables. If you'd like a heartier roll, add cooked vermicelli rice noodles to the filling. For those with peanut allergies, substitute the peanut butter with sunflower seed butter or tahini for a different but equally delicious sauce. You can also experiment with different herbs like Thai basil or Vietnamese coriander for authentic Southeast Asian flavors.

Serve these spring rolls as a light lunch alongside a simple miso soup, or as part of an Asian-inspired dinner spread with steamed rice and stir-fried vegetables. For a party setting, arrange them on a platter with small individual bowls of peanut sauce. They pair beautifully with a crisp Riesling or chilled green tea. For a complete appetizer spread, consider serving alongside gyoza, edamame, or a simple cucumber salad dressed with rice vinegar and sesame oil.

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These Light Chicken and Veggie Spring Rolls strike that elusive balance between being nutritious and genuinely crave-worthy. The combination of fresh vegetables, lean protein, and that irresistible peanut sauce makes for a meal that satisfies without weighing you down. Whether you're entertaining guests or simply looking to bring some variety to your weeknight dinner rotation, these spring rolls deliver big flavors with minimal effort. And while they're beautiful enough for company, they're simple enough for everyday cooking—proving that healthy eating can be both accessible and absolutely delicious.

Frequently Asked Questions

→ How do I soften the rice paper wrappers properly?

Submerge each wrapper in warm water for 10–15 seconds until just pliable, then place on a damp towel to prevent sticking.

→ Can I make these spring rolls vegetarian?

Yes, simply omit the chicken or substitute with tofu or other plant-based protein.

→ What can I use instead of soy sauce for gluten-free needs?

Use tamari sauce as a gluten-free alternative to soy sauce in the peanut dipping sauce.

→ How should I store the assembled rolls?

It's best to serve immediately to maintain the delicate texture; refrigerated rolls may harden the wrappers.

→ What herbs add the most flavor to these rolls?

Fresh mint and cilantro leaves provide bright, aromatic notes that complement the vegetables and chicken.