Description
These Chicken Spring Rolls are fresh, light, and packed with vibrant flavors and crunchy textures. Featuring tender shredded chicken, rice noodles, fresh basil, crisp veggies, and creamy avocado, they are wrapped in delicate spring roll skins and served with a tangy, sweet chili dipping sauce. Perfect as a quick appetizer or a healthy snack, these rolls come together in just 20 minutes and offer a delicious taste of Asian-inspired cuisine.
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 fully dissolved to create a balanced dipping sauce. Set aside to allow flavors to meld.
- Prepare the Rice Noodles: Cook the rice noodles according to the package instructions until tender. Drain them thoroughly and transfer to a mixing bowl. Add 2 tablespoons of the prepared dipping sauce and toss to evenly coat the noodles, enhancing their flavor. Set aside.
- Soften the Spring Roll Skins: Fill a pie plate or shallow dish with hot water. Dip one spring roll skin into the water for about 5–10 seconds until it begins to soften but remains pliable. Lay the softened skin flat on a clean surface for assembly.
- Assemble the Spring Rolls: On the center of the softened skin, place one large basil leaf. Then layer on about 1/8th of the coated noodles, shredded carrots, julienned cucumber, cooked shredded chicken, and top with avocado slices. This layering builds flavor and texture in every bite.
- Roll the Spring Rolls: Fold the bottom edge of the skin over the filling. Next, fold in the sides towards the center tightly, then continue rolling up firmly to enclose all ingredients. Ensure the end seals well to keep the roll intact. Repeat this process for the remaining ingredients to make all 8 rolls.
- Serve: Arrange the completed spring rolls on a serving platter and serve immediately with the reserved dipping sauce on the side for dipping. Enjoy the fresh and vibrant flavors!
Notes
- Use fresh vegetables and herbs for the best flavor and crunch.
- For a vegetarian version, omit the chicken and add tofu or extra veggies.
- Make sure to soften the spring roll skins just enough to be pliable but not too soggy to avoid tearing.
- These spring rolls are best eaten immediately but can be refrigerated for up to 2 hours wrapped in a damp towel and plastic wrap to keep moist.
- If you prefer a spicier dipping sauce, add a dash of chili flakes or sriracha.
