Homemade chicken spring rolls

Chicken spring rolls is one of my favorite dinners on a hot day. Wrapped in delicate rice paper and filled with tender chicken, crisp vegetables, and fresh herbs, they’re refreshing, satisfying, and surprisingly easy to make at home.

Perfect for warm weather or whenever you’re craving something fresh but still nourishing, these rolls come together with minimal cooking and lots of room for customization.

What are rice paper spring rolls?

Unlike their deep-fried cousin chicken egg rolls, rice paper spring rolls—often referred to as Vietnamese-style spring rolls or fresh rolls—are served cold and not cooked after wrapping. The wrappers are made from rice flour and tapioca starch, and they soften quickly when dipped in water. Once pliable, they’re ready to be filled and rolled.

My version uses sliced chicken breast, crunchy veggies, and lots of herbs, all wrapped up in a light, chewy wrapper and served with a peanut spiced up with ginger, garlic, and chili oil.

Homemade chicken spring rolls served with peanut sauce

Ingredients

Rice paper

The key ingredient in this recipe is the rice paper wrapper. I prefer to use the type that is about 8″ (or 22 cm) in diameter. These are medium sized rice papers that are easy to work with, and they make a decent size roll that is packed with goodies.

You can get them at an Asian grocery store. Or you can order them on Amazon.

Rice paper package

Vermicelli

I always love adding some rice vermicelli into my spring rolls, because it adds a fun crunchy texture. You can substitute any other type of vermicelli, such the ones made with potato starch or mung beans, whichever you happen to have on hand.

Rice vermicelli in package

Vinegar

I prefer to use Chinkiang vinegar, or Chinese black vinegar, to add an earthy umami with a tangy taste to my peanut dipping sauce.

If you don’t have this ingredient, you can use cider vinegar for a fruity flavor, distilled vinegar if you like your sauce to be extra tangy, or rice vinegar if you prefer a mild zesty taste that’s slightly sweet.

Chili oil

Chili oil is another must-have ingredient in my peanut sauce. Not only does it add spiciness, it also adds a nice smoky flavor and tons of umami. When possible, make your own chili oil from scratch for the freshest taste. For a delicious shortcut, use Lao Gan Ma chili crisp for its intensive umami.

How to make

Cook the chicken

My recipe uses an oven roasting method that is easy and hands-off. If you do not like to turn on your oven in the summer, use my Instant Pot shredded chicken recipe, or the easy poaching method from my Yunnan lime chicken recipe.

If you do not want to cook the chicken yourself, shredded rotisserie chicken works perfectly, as well.

Prepare the vermicelli

Most vermicelli requires cooking in boiling water. Check the package instructions for the cooking time, because it can vary a lot depending on the product. Vermicelli expands a lot after cooking, and it can be hard to measure because the dried form is very lightweight. Since my recipe calls 2 cups cooked, you will only need a very small batch (less than 1 cup dried).

Mise en place

Before you start to wrap the spring rolls, make sure you have all the vegetables prepared and the vermicelli soaked.

Mise en place

How to wrap the rice paper rolls properly

Soak the rice paper in warm water very briefly, about 5 seconds or less.

Assemble the roll by placing all the ingredients on the lower third, fold the bottom side up to cover the filling, then tuck in both sides and keep rolling up to the top. To make a nice presentation, you can slice the roll in the center before plating it.

How to fold rice paper roll

The best way to soak rice paper

It’s very important not to over soak the rice paper. When you soak the rice paper, you’ll notice that it remain stiff and holds its shape for a few seconds. It will be soft enough that you can bend it without breaking it, but not so soft that it collapses in your hand. That’s the time to take it out and assemble the roll, because it’s easier to work with. The rice paper will keep rehydrating even after it’s taken out of the water, and it will become very soft once the roll is assembled. If you soak the rice paper for too long, it will become too soft and will be difficult to work with.

How to create your own recipe

There are unlimited combinations of ingredients you can use in chicken spring rolls and they are all very delicious. You will need chicken, some crunchy vegetables (preferably with different textures), one ingredient with a tender texture, and some herbs.

  • Chicken breast – you can replace it with leftover rotisserie chicken or boneless thighs.
  • Vegetables – bell peppers, lettuce leaves, zucchini, and sliced radishes work well in this recipe. Feel free to add or subtract ingredients as you like.
  • Herbs – adding one refreshing herb that is slightly spicy will help bring out the flavor of the rest of the ingredients. I chose green onion and cilantro. You can replace them with mint or basil, as well.
Homemade chicken spring rolls close up

Frequently asked questions

Can I make rice paper spring rolls ahead of time?

These spring rolls taste best when they’re freshly made, but they will hold up well for a couple of hours. If you’re serving them for dinner or for a party, you can make them the same day you plan to serve them. Store the rolls on a big tray covered with plastic wrap. And only slice the rolls in half when you’re ready to serve them.

Can I refrigerate leftovers?

Yes, but the texture of the rice paper will become tougher the longer you store them. Overnight storage is OK. Wrapping them tightly in plastic wrap helps. Spritzing with a little water and letting them return to room temperature before eating can soften them slightly.

Why do my rice paper rolls tear when I roll them?

Tearing usually happens when:

  • You over-soak the wrapper
  • The filling is too bulky or sharp (e.g., pointy carrots that are too thick)
  • You’re rolling too tightly without enough give in the wrapper

Try using less filling, not over-softening the wrapper, and rolling gently but firmly.

More warm weather recipes

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Homemade chicken spring rolls close up

Chicken Spring Rolls with Peanut Sauce

By Maggie Zhu
4.50 from 2 votes
Prep Time: 25 minutes
Cook Time: 15 minutes
Servings: 12 big spring rolls
Print
These chicken spring rolls are stuffed with juicy chicken, crisp vegetables, and light crunchy rice noodles. This dish is perfect for a light summer dinner, a beautiful appetizer for a party, or a healthy snack after a workout. {Gluten Free Adaptable}

Ingredients 

Chicken

  • 1 lb chicken breast
  • 1 teaspoon vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Nutty Sauce

Spring rolls

  • 12 round rice paper wrappers (8" / 22cm)
  • 1 English cucumber , cut into strips
  • 3 carrots , shredded
  • 2 cups bean sprouts
  • 4 green onions , cut to strips
  • 2 cups cooked rice vermicelli
  • 1 small batch cilantro

Instructions

Cook the chicken

  • Preheat oven to 450°F (230 °C).
  • Line a baking sheet with parchment paper. Dry chicken breasts with a paper towel and rub with a thin layer of oil. Season both sides with salt and black pepper.
  • Bake for 10 minutes for smaller pieces and 15 minutes for larger pieces, until the chicken is cooked through. (*Footnote 3)
  • Set the chicken aside to cool. Slice or shred the chicken right before making the rolls.

Mix the sauce

  • Combine all the ingredients for the sauce with 2 tablespoons of water in a tall cup and mix it into a smooth sauce using an immersion blender. (*Footnote 4) Let sit for 10 minutes so the flavors will blend.

Assemble the spring rolls

  • Cut and prepare all the ingredients. Add warm water to a skillet or large plate that fits the rice paper wrappers.
  • Work on spring roll wrappers one at a time. Dip one wrapper into the water for about 5 to 8 seconds until it turns soft enough to bend, but not entirely soft. The rice paper will continue to soften up while you work on the roll.
  • Spread the wrapper on a cutting board or a big plate. On the lower third of the wrapper, add chicken, cucumber, carrot, bean sprouts, green onion, rice vermicelli, and cilantro.
  • Fold the bottom side of the wrapper up to cover all the ingredients. Tuck both sides of the wrapper to seal the ingredients inside. Roll the ingredients towards the upper end, until they form a roll. Place the roll on a plate.
  • Slice rolls in half. Serve with the nutty sauce as an appetizer.

Video

Ingredient Substitution Guide

Notes

  1. The sauce will taste best if you use Chinkiang vinegar. However you can replace it with rice vinegar, distilled vinegar, or apple cider vinegar.
  2. I like to use syrup in the dipping sauce because it creates a smoother texture. If you do not have syrup, you can use 2 tablespoons of sugar instead.
  3. The USDA minimum temperature for chicken is 165 F (74 C). However I usually cook chicken breast to 140 or 145 F, when the center just turns white. The chicken will be much tenderer and juicier this way, but also note that it increases the chance of foodborne illness.
  4. If you don’t have an immersion blender, grate the ginger and garlic with a microplane and whisk everything together in a medium-sized bowl.

Nutrition

Serving: 1of 12 spring rolls, Calories: 153kcal, Carbohydrates: 12.4g, Protein: 14.1g, Fat: 5g, Cholesterol: 32mg, Sodium: 312mg, Fiber: 1.4g, Sugar: 3.7g

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