Chicken Spring Rolls with Peanut Dip
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Want to learn how to make easy chicken spring rolls that are fresh and rolled in rice paper? Check out our pictures and realize homemade spring rolls are super easy to make!
Chicken Spring Rolls
If you love fresh spring rolls and love eating them, you’ll have a blast making them homemade! So many folks want to know how to roll fresh spring rolls and always think it’s complicated or way too hard to manage. With a bit of planning and prepping by cutting up some veggies, you can have a feast with these chicken spring rolls. If you don’t like chicken then not a problem! This recipe is totally versatile and the possibilities are endless when it comes to the fillings.
More Fillings for Spring Rolls
Our chicken spring roll recipe is super simple and if you eliminate the chicken, you have a delicious vegan or vegetarian roll for all your non-meat eating friends! Have friends who are pescatarian? Not a problem because you can substitute shrimp! Watch the video on how to roll these beauties and read our tutorial below with a bunch of photos. After that, you’ll be pro before you know it and can make a huge platter of these for your next party. People will go nuts cause everyone loves these easy to eat and healthy chicken spring rolls! And oh, the dip. Everyone loves our easy peanut dip for spring rolls. You can even serve the dip with so many other things besides spring rolls.
Video: Chicken Spring Rolls Recipe
How to Make Spring Rolls Recipe
Dip the rice paper wrappers in warm water for about 5 seconds. Don’t over-soak the wrappers because this will tear the delicate rice paper. This makes the wrapper very flimsy, soft and hard to manage. When you dip the rice paper, it should still be slightly firm and still hold it’s shape. By the time you layer all your fillings, the rice paper will have become softer and perfect texture for rolling. For storing: you can make them a few hours ahead of time and cover them with plastic wrap to keep them soft. If you’re making a lot of rolls, lay plastic wrap between the layers of spring rolls so they don’t stick together.
Layer the filling on the 1/3 part of the rice paper closest to you. Leave enough free rice paper space to allow you to roll. Don’t overcrowd the rolls, don’t be a filling-hoarder and please don’t make them into “burritos”. If you add too much filling, you’ll tear the delicate soft rice paper and you’ll have a bad day. Let’s not do that. Make this experience fun by starting small with the fillings. Less is more people!
Chicken Spring Rolls Recipe with Peanut Dip
Ingredients
for the spring rolls
- 2 pounds (907 g) boneless chicken
- 3 Tablespoons (45 ml) grape seed oil or vegetable oil
- 3 cloves (3 cloves) garlic , minced
- 2 teaspoons (10 ml) sesame oil
- 1 tablespoon (30 ml) soy sauce or fish sauce (use Tamari for gluten free)
- fresh basil , mint or other herbs
- fresh lettuce , chopped or torn in small pieces
- carrots , celery, cucumbers, daikon radish or bell peppers, cut into thin strips
- rice paper , about 8 inches in diameter
for the Peanut Dip
- 1/2 cup (138 g) Hoisin
- 1/4 cup (65 g) Peanut Butter
- 1/2 teaspoon (2.5 ml) sesame oil , or to taste
- 2 teaspoons (10) rice vinegar , or to taste
- 1 teaspoon (5 ml) fresh lime juice , or to taste (optional)
- chili hot sauce or Sriracha Sauce (optional)
- about 1/2 cup water , or to preferred dip consistency
Instructions
- Make the dip and set aside: In a bowl, combine all dip ingredients except the water together (hoisin, peanut butter, sesame oil, rice vinegar, optional lime juice, & optional chili hot sauce). Add water to the sauce until the consistency is what you like in a dip. If you're making a very large batch, you can add all the ingredients in a blender for a smoother dip. But make sure to keep adding enough water to make it dip-able.
- For the Chicken: In a large bowl, combine chicken, vegetable oil, sesame oil, garlic and soy sauce. Cover well and allow to marinade for about 20 minutes.
- Heat frying pan on medium high heat and cook chicken until fully cooked through and nice crispy outside edge. Slice in chicken in thin slices, about 1/4-1/2 inch wide for rolling.
Making the rolls:
- Gather chicken, vegetables, herbs, rice paper, board or surface to roll on, and a large bowl of warm water (about bath temperature).
- Gently dip each rice paper wrapper in warm water for a few seconds until damp. Don’t over soak the rice paper. Place rice paper on plate, or working surface. As rice paper begins to absorb the water and become more soft and pliable (about 5 seconds, depending on wrappers and water temp.), begin to add the fillings.
- On the 1/3 section of the rice paper wrapper closest to you, start layering your fillings of lettuce, herbs, chicken and vegetables. (Make sure to layer the lettuce first so it will help keep the firmer vegetables from poking through the rice paper.)
- Start rolling the wrapper over the fillings away from you, tucking and rolling the wrapper with your fingers, making sure all the fillings remain right and round within the rice paper wrapper.
- Serve immediately with hoisin peanut dip, or cover with plastic wrap to eat a few hours later.
Nutrition Information per Serving
More Easy Recipes:
- Vietnamese shrimp spring rolls
- Chicken Avocado spring rolls
- air fryer egg rolls
- broccoli and cheese chicken egg rolls
- chicken vegetable egg rolls
Here’s a Few of our Favorite Spring Roll Ingredients and Tools:
It can sometimes be hard to find good spring roll ingredients and tools. Here’s some of the favorites:
Three Ladies Rice Paper Wrappers – Love these wrappers. Easy to work with. Consistently one of the best wrappers we’ve found.
Rice Paper Wrapper Water Bowl – The perfect bowl for dipping the rice paper at the table. These have been life changers when it comes to our spring roll parties. Easy for everyone to dip and takes up so much less table space. 
OXO Julienne Tool – This little tool makes julienning the carrots and other ingredients a breeze. 
Flying Lion Fish Sauce – This has been our house fish sauce for decades. Great stuff! We’ll use it to make our dipping sauces as well as marinades.
Red Boat Fish Sauce – 100% all natural first press extra virgin Vietnamese fish sauce. A solid craft fish sauce producer.
Koon Chun Hoisin Sauce – Our house favorite hoisin sauce. Great flavor. We use it to make a dipping sauce for spring rolls.
12 Comments on “Chicken Spring Rolls with Peanut Dip”
how many rolls does this make
Hi Conner, this should make about 16 rolls. Everyone tends to add a different amount of filling in each roll and sometimes too much. But our preference is to have smaller rolls, which is about 16.
thanks for such an amazing tutorial. I was over-soaking them in the water for so long. Now they don’t fall apart anymore! I loved that you used chicken for this recipe. It tastes so great with this spring roll.
The kids and I really enjoyed making this together. It was a lot of fun and delicious!
These spring rolls look delicious! I would like to try this recipe. I only found a package with 50 rice papers. Can I store leftover rice paper?
Hi Isabelle, yes you can store leftover rice paper in a dry place. We store ours in a drawer or pantry.
Could I substitute Almond Butter for the peanut butter? I am very allergic to peanuts.
Almond butter works great for the dip. We’ll do that frequently for those with allergies to peanuts.
Can I make them ahead for the week?
Hi Michele,
The wrapper will dry out. Best advice for “make ahead” is to have all the ingredients prepped ahead of time. Cut all the veggies and prepare the lettuce and fillings. If you want to make it for lunch, then you can quickly wrap a few in the morning and wrap them in plastic wrap. By lunch time the rolls will still be soft and enjoyable. Or if you want them for dinner, you can easy assemble them quickly as long as all the veggies are prepped and filling is pre-made.
These look delicious! Thank you for the recipe, I’m going to try them. I made springs rolls once before – in your suggested make ahead fashion. It was my first time and I was thrilled at how well the wraps worked. The next day the wraps were a little less sticky and stretchy, the day after that less and less sticky and stretchy. In the end, no matter what temp or how long I soaked them, they would not soften to sticky and stretchy! They just were wet and tore with zero stick. I stored the opened package sealed inside a ziploc bag in my pantry, was that a mistake? Thank you for your thoughts.
Hi Kate, Storing the opened package the way you did should work fine. That’s how we store our opened bags too. Normally we try to eat the rolls within a few hours so that the texture of the wrappers are still soft, pliable and delicious! Have fun!