Chicken Spring Rolls with Peanut Dip
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!
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. 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.
Spring Rolls are Easier than You Think. Watch the Video:
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!
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:
Chicken Spring Rolls Recipe with Peanut Dip
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
- 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.