Chicken Spring Rolls

Chicken Spring Rolls: Fresh, Light, and Full of Flavour

Transform your snack time with these vibrant Chicken Spring Rolls, featuring a delicious combination of tender shredded chicken, crisp vegetables, and a zesty dipping sauce. This easy-to-make dish is perfect for using up leftover chicken while offering a light, low-calorie treat. Whether you’re preparing them for a light lunch or as a refreshing appetiser, these rolls are sure to become a go-to recipe. Scroll down or tap ‘Jump to Recipe’ to get started!

Simple Ingredients, Big Flavours

This recipe showcases simple, fresh ingredients that come together for a crisp and satisfying bite.

• Rice Paper : The delicate wrap that holds all the fresh ingredients together.
• Shredded Chicken : Perfect for using up leftover roasted or grilled chicken, adding protein to the rolls.
• Radishes : Thinly sliced for a crisp, peppery bite.
• Cucumber & Carrot: Julienned for a refreshing crunch.
• Lettuce Leaves : Sliced for a fresh, crisp base.
• Dipping Sauce: A tangy combination of garlic, ginger, coriander, lime, soy sauce, and a touch of honey for sweetness.

How to Make Chicken Spring Rolls

Dip each rice paper briefly into water, then transfer it to a flat surface. Layer the lettuce, cucumber, carrot, overlapping radish slices, and shredded chicken on the rice paper.

Fold in the sides and roll tightly, securing the filling inside. Repeat with the remaining ingredients.

For the dipping sauce, mix garlic, ginger, coriander, soy sauce, lime juice, water, honey, and chilli flakes in a bowl. Adjust seasoning as needed.

Customise Your Spring Rolls

These spring rolls are highly versatile—swap out the vegetables for others like avocado, bell peppers, or even fresh herbs. You can also add cooked shrimp or tofu for a different protein option. To make the rolls even more vibrant, add a splash of lime juice or a handful of fresh mint leaves for extra flavour. For a low-carb option, replace the rice paper with large lettuce leaves or thinly sliced cucumber.

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Want to see this recipe in action? Check out our quick video tutorial on Instagram.

Craving more Asian-style recipes? Don’t miss out on other tasty options like Rice Paper Cucumber Rolls, Salmon Bites or Hoisin Glazed Chicken Wings for more easy, healthy meal ideas.

Healthy

Chicken Spring Rolls

Prep Time 20 mins Total Time 20 mins Difficulty: Beginner Servings: 2 Best Season: Suitable throughout the year

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Author: shicocooks Cooking Method: No-cook Cuisine: Asian Courses: Appetizer, Lunch, Snack Recipe Keys: Gluten Free Quick Meals

Description

These Chicken Spring Rolls are a light, low-calorie delight that combines fresh, crunchy vegetables with tender shredded chicken, making them a perfect way to use up leftover roasted or grilled chicken. Wrapped in delicate rice paper and served with a zesty dipping sauce, they’re a refreshing and flavourful option for a guilt-free appetiser or snack. Easy to prepare and utterly satisfying!

Ingredients

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Scale

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For the rolls:

• 6 rice paper sheets
• 4 radishes (thinly sliced)
• 1 cucumber (julienned)
• 1 carrot (julienned)
• 4 lettuce leaves (sliced)
• 100 g shredded leftover chicken (roasted or grilled works well)

For the dipping sauce:

• ¹⁄₂ tsp garlic (minced)
• ¹⁄₂ tsp ginger (minced)
• 2 tbsp coriander (finely chopped)
• 1 pinch of chilli flakes
• 50 ml light soy sauce
• 1 tbsp water
• 1 tbsp lime juice
• 1 tsp honey

Instructions

1. Prepare all the ingredients for the rolls and the sauce before you begin. Start by softening the rice paper: pour some water onto a large plate and briefly dip one sheet at a time. Don’t leave it in the water too long, as the paper will continue to soften while you work. Transfer the softened sheet to a flat surface.
2. Starting about 5 cm from the edge of the rice paper, layer the fillings. Begin with a small handful of sliced lettuce, then add julienned cucumber and carrot on top. Arrange about five slices of radish in a slightly overlapping line next to the vegetables, and then place a portion of shredded chicken on top. Roll the rice paper tightly, folding in the sides as you go to create a secure roll. Repeat with the remaining ingredients to make six rolls.
3. To prepare the dipping sauce, combine the minced garlic, ginger, coriander, chilli flakes, soy sauce, water, lime juice, and honey in a bowl. Mix well until all the ingredients are evenly combined.
4. Serve the spring rolls immediately with the dipping sauce on the side. Enjoy!

Equipment

• 

  Stainless Steel Mini Whisk

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Nutrition Facts

Servings: 2 ServingCalories:294.69kcalTotal Fat:8.81gSaturated Fat: 2.28gTrans Fat: 0.04gCholesterol:37.5mgSodium:1081.45mgPotassium:630.96mgTotal Carbohydrate:43.07gDietary Fiber: 4.65gSugars: 7.82gProtein:13.94gVitamin A: 300.6IUVitamin C: 12.03mgCalcium: 91.61mgIron: 2.65mgVitamin D: 0.1IUVitamin E: 0.56IUVitamin K: 39.86mcgThiamin: 0.12mgRiboflavin: 0.21mgNiacin: 4.34mgVitamin B6: 0.34mgFolate: 41.46mcgVitamin B12: 0.15mcgPhosphorus: 192.99mgMagnesium: 71.65mgZinc: 1.54mg

Note

Feel free to customise the fillings with your favourite vegetables, such as bell peppers or avocado.

If you don’t have leftover chicken, you can easily cook some fresh chicken breasts or thighs and shred them for this recipe.

For a low-carb or keto version, substitute the rice paper with large lettuce leaves or thinly sliced zucchini.

The spring rolls are best enjoyed fresh, but you can prepare them in advance and store them in the fridge for a few hours before serving.

Keywords: Chicken Spring Rolls, low-calorie appetiser, leftover chicken recipe, healthy snack, fresh spring rolls, rice paper rolls, chicken and vegetable rolls, light appetiser, homemade dipping sauce, quick and easy recipe.

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