Description

These Chicken Spring Rolls are a fresh and healthy appetizer filled with tender shredded chicken, crisp vegetables, and aromatic herbs wrapped in delicate rice paper. Served with a flavorful hoisin-peanut dipping sauce, they are perfect for a light meal or party snack, combining vibrant textures and Asian-inspired flavors in every bite.

Ingredients

Chicken and Wraps

1 lb boneless, skinless chicken breasts (cooked and shredded)
8-10 rice paper wrappers

Vegetables and Herbs

1 cup shredded lettuce (or cabbage)
1 cup julienned carrots
1/2 cucumber, julienned
1/4 cup fresh cilantro leaves
1/4 cup fresh mint leaves (optional)
1/2 avocado, sliced (optional)

Sauce Ingredients

1 tablespoon soy sauce (optional)
3 tablespoons hoisin sauce
1 tablespoon peanut butter (or almond butter)
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon chili garlic sauce (optional)
1 tablespoon warm water (to thin the sauce, as needed)

Seasoning for Chicken

Salt and pepper to taste
Dash of soy sauce for seasoning chicken

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Instructions

Cook and Prepare the Chicken: Season the chicken breasts with salt, pepper, and a dash of soy sauce. Cook the chicken by grilling, baking, or pan-searing until the internal temperature reaches 165°F (75°C) to ensure it is fully cooked and safe to eat.
Shred the Chicken: Let the cooked chicken cool slightly, then shred it using two forks. Set the shredded chicken aside for assembling the spring rolls.
Prepare the Vegetables and Herbs: While the chicken is cooling, julienne the carrots and cucumber, shred the lettuce or cabbage, and chop the fresh cilantro and mint leaves. If using avocado, slice it into thin strips for added creaminess.
Soften the Rice Paper Wrappers: Fill a shallow bowl with warm water. Dip each rice paper wrapper into the water for about 5 seconds, until it becomes soft and pliable. Remove and lay flat on a clean surface like a cutting board or countertop.
Assemble the Spring Rolls: On each softened rice paper, place a small amount of shredded chicken in the center, followed by shredded lettuce, julienned carrots, cucumber, cilantro, mint leaves, and avocado slices if using. Drizzle a little soy sauce over the filling for extra flavor, if desired.
Fold and Roll: Fold the sides of the rice paper inward toward the center, then carefully roll it up from the bottom to the top to enclose the filling tightly but gently to avoid tearing the delicate wrapper.
Prepare the Dipping Sauce: In a small bowl, whisk together hoisin sauce, peanut butter, rice vinegar, sesame oil, chili garlic sauce (if using), and warm water until smooth. Adjust the water amount to achieve the desired sauce consistency.
Serve: Arrange the assembled spring rolls on a plate and serve them alongside the dipping sauce. Enjoy these fresh and flavorful rolls as a healthy snack or appetizer.

Notes

You can cook the chicken by baking, grilling, or pan-searing based on your preference and convenience.
Rice paper wrappers are fragile; soak them briefly and handle with care to prevent tearing.
For a vegetarian version, substitute chicken with tofu or omit protein entirely and add more vegetables.
The dipping sauce can be adjusted in spiciness by varying the amount of chili garlic sauce.
Spring rolls are best served fresh but can be wrapped tightly and refrigerated for up to a day.
Use fresh herbs like mint and cilantro for authentic flavor and aroma.