Chicken Spring Rolls

Chicken Spring Rolls

I miss flour wraps, it has been a challenge finding a substitute that doesn’t crack and break in my hand while I’m trying to eat it. In the search for a lunch replacement I got to thinking about spring rolls. The rice paper holds well and I could get creative with what goes inside.

In fact, while researching spring roll recipes I came across some really great ideas like banana dessert yum! So I decided to take a stab at making my own home made spring rolls and I found it to be much easier than expected. You could really put any combination of foods in here, maybe I’ll try avocado or ham next time. They keep well in the refrigerator. You can make a batch on Sunday then grab 3 or 4 for lunch each day or even munch on one for a snack.

For my first attempt I did a mix of rice noodles with chicken and veggies. I wanted to keep it simple and use the sauce as the major flavor. If you don’t plan on using dipping sauce, I would season up the chicken really well.

Chicken Spring Rolls
Prep time
Cook time
Total time
Recipe type: Lunch
Serves: 4-5
  • 1 package Spring Roll Skin
  • ½ package Rice Noodles
  • 2 boneless Skinless Chicken Breasts
  • 1 cup Sliced Carrots
  • 1 bunch Fresh Basil
  • 1 bunch Fresh Spinach
  • Peanut Sauce
  1. Cut chicken into strips and cook over medium heat on a skillet for 8-10 minutes turning every few minutes until cooked through. Season to your taste, I just added some salt and pepper to mine. Then remove from heat and set aside.
  2. Place the rice noodles in a pot of low boiling water for 7-10 minutes or until desired texture then drain water and set aside.
  3. To prepare the rice paper for rolling, you will need to soak it in water for about 30 seconds. I recommend a shallow dish or skillet filled with water. Simply place the one round uncooked rick skin into the dish until it starts to become flimsy, then carefully remove by lifting straight up holding the top and sides and laying on your working surface (the rice skin will stick to itself almost like tape)
  4. In the lower quarter of the skin place 1 serving of each ingredient (1 chicken strip, 1 fork of rice noodles, a couple spinach leaves, a couple basil leaves and some carrots.
  5. Then fold the skin by bringing the bottom up just over the food, next fold each sides in, then roll the rest of the way to the top.
  6. Continue doing this until you have reached your desired number of rolls. I usually make 12-18.
  7. Place in a sealed container and refrigerate until ready to serve.
  8. Serve with peanut dipping sauce.


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: