These Chicken Spring Rolls with Peanut Sauce are simple to prepare, fresh, and flavorful. Made with crisp vegetables, tender shredded chicken, and a creamy homemade peanut sauce for dipping, they make a perfect light meal or appetizer.
Why You Will Love This Recipe
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Light and healthy
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Versatile—serve as an appetizer or a main
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Fresh ingredients and homemade peanut sauce
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Easy to make vegetarian or vegan with simple swaps
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Peanut sauce doubles as a dressing or dip for other dishes
What Are Spring Rolls?
Spring rolls are filled, rolled appetizers found across East, South, and Southeast Asia, with many regional variations in wrapper, fillings, and cooking method. The ones in this recipe use rice paper and are not fried. They are similar to Vietnamese-style fresh rolls and are inspired by Thai restaurant favorites. They’re customizable: swap or omit proteins and vegetables to make them vegetarian or vegan.
How to Make Homemade Peanut Sauce
Homemade peanut sauce is quick to prepare and very versatile. Use it as a dipping sauce for these spring rolls, a salad dressing, or a sauce for noodles and grilled meats. To make the sauce, combine the ingredients in a food processor or blender and blend until smooth. Add water a tablespoon at a time until you reach the desired consistency, then taste and adjust seasoning.
How to Assemble Spring Rolls
Make the peanut sauce first and set it aside. Prep all ingredients and arrange them like an assembly line for efficient rolling.
To soften the rice papers, warm about ½ inch of water in a large flat pan over low heat. You can also use a shallow bowl of warm water, though you may need to reheat it during assembly.
Dip one rice paper round into the warm water for about 1 minute, then place it on a flat surface.
Layer ingredients on the rice paper starting with a lettuce leaf, then add shredded chicken, herbs, chopped peanuts, carrots, and finish with rice vermicelli on top. Fold the short ends in, then roll tightly but gently like a burrito to seal.
The Easiest Way to Make Shredded Chicken
Shredded chicken is inexpensive, versatile, and easy to prepare. Place chicken breasts in a pot, cover with cold water, bring to a boil, then remove from heat and let the chicken sit in the hot water for 20 minutes. Check that the internal temperature reaches 165°F (74°C).
For shredding, either place the cooked chicken in a stand mixer with the paddle attachment and mix from low to high until shredded, or put the chicken in a plastic bag and shred it by hand.
Expert Tips for the Best Spring Rolls
- Soak each rice paper for about 1 minute—any longer and it may become soggy and tear.
- Keep the soaking water warm by using a large flat saucepan with about ½” of water over low heat, or reheat a bowl of water between batches.
- Place soft ingredients (lettuce and herbs) on the outside layers so sharper items like carrots and peanuts don’t poke through.
- Store leftover peanut sauce in a sealed container in the refrigerator for 5–7 days.
- Other great fillings: cucumber, avocado, lemongrass, or shrimp.
If you make these Chicken Spring Rolls with Homemade Peanut Sauce, tag me on social media or leave a review — I’d love to see your version!
Chicken Spring Rolls with Homemade Peanut Sauce
These chicken spring rolls are easy, healthy, and delicious.
Equipment
- Large flat saucepan or shallow bowl for soaking rice paper
- Large bowl to soak the rice vermicelli
- Food processor or blender for peanut sauce
Ingredients
Spring Rolls
- 6–8 ounces rice vermicelli (thin rice noodles)
- 2 medium cooked and shredded chicken breasts (about 1½ cups)
- 8 leaves butter lettuce or other soft large-leaf lettuce
- 2 tbsp fresh cilantro, chopped
- 2 tbsp fresh mint leaves, chopped
- 2 tbsp peanuts, chopped
- 2 carrots, peeled and cut into small sticks
- 8 sheets rice paper
- 8 tbsp peanut sauce (or to taste)
Instructions
Spring Rolls
- Clean and de-stem the lettuce. Chop herbs and peanuts. Peel and cut carrots into thin sticks. Soak rice vermicelli in hot water for 2 minutes, then drain. Arrange all ingredients for easy assembly.
- Warm about ½” of water in a large flat pan over low heat. For each roll, dip one rice paper in the warm water for about 1 minute, remove, and place on a flat surface.
- Layer ingredients: lettuce first, then chicken, herbs, peanuts, carrots, and rice noodles on top. Place softer items on the outside to prevent tearing.
- Fold the short ends of the rice paper inward, then roll tightly like a burrito. Repeat for remaining rolls. Serve with peanut sauce.
Notes
- Soak rice papers about 1 minute—over-soaking will make them tear.
- Keep soaking water warm or reheat between batches.
- Store leftover peanut sauce in a sealed container in the fridge for 5–7 days.
- Optional fillings: cucumber, avocado, lemongrass, or shrimp.
- Nutrition facts shown are estimates per roll without sauce.
Nutrition (per serving)
Calories: 89 kcal |
Carbohydrates: 4.6 g |
Protein: 8.7 g |
Fat: 3.2 g
Nutrition numbers are estimates. Please verify with your own data if needed.