Description
These fresh and flavorful Chicken Spring Rolls are a light and healthy appetizer or snack. They feature tender cooked chicken, fresh basil, crunchy vegetables, and soft rice noodles wrapped in delicate spring roll skins, served with a tangy and sweet dipping sauce made from apple cider vinegar, soy sauce, sesame oil, and sweet chili sauce. Ready in just 20 minutes, they are perfect for a quick, refreshing bite any time.
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 well until the sugar is completely dissolved and set aside to let the flavors meld.
- Prepare the Rice Noodles: Cook the vermicelli rice noodles according to package instructions until tender. Drain well and transfer to a mixing bowl. Add 2 tablespoons of the prepared dipping sauce to the noodles and toss gently to coat evenly. Set aside to cool.
- 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 to 10 seconds, just until it begins to soften but is still pliable. Lay the softened skin flat on a clean surface for assembly.
- Assemble the Spring Rolls: Place one large fresh basil leaf in the center of the softened spring roll skin. Layer a portion of the coated rice noodles, shredded carrots, julienned cucumber, shredded cooked chicken, and top with a few thin slices of avocado. Use about one-eighth of each ingredient per roll to evenly distribute the filling.
- Roll the Spring Rolls: Fold the bottom edge of the spring roll skin over the fillings, then fold in the sides towards the center. Roll the spring roll tightly up towards the top edge to fully enclose the filling and seal the edge. Repeat this process with the remaining skins and ingredients.
- Serve: Arrange the finished spring rolls on a serving plate and serve immediately alongside the remaining dipping sauce for dipping and enjoying fresh.
Notes
- Soaking the spring roll skins briefly in hot water helps make them pliable without tearing.
- Use cooked chicken that is shredded finely for easy rolling and even filling distribution.
- You can substitute sweet chili sauce with hoisin sauce for a different flavor profile.
- These spring rolls are best eaten fresh since the rice paper can dry out and become brittle after a while.
- Make sure the veggies are thinly julienned for better texture and easier rolling.
