Description
These Chicken Spring Rolls are a fresh and vibrant appetizer featuring tender shredded chicken, crisp vegetables, and fragrant basil wrapped in delicate spring roll skins. Served with a tangy and slightly sweet dipping sauce, they are quick to prepare and perfect for a light meal or party snack.
Ingredients
Scale
Spring Rolls
- 8 spring roll skins
- 4 ounces rice noodles (vermicelli-style)
- 8 large fresh basil leaves
- ½ cup shredded carrots
- ½ cup English cucumber, julienne cut
- ½ cup cooked chicken, shredded
- ½ avocado, thinly sliced
Dipping Sauce
- ½ cup apple cider vinegar
- ½ cup soy sauce
- ¼ teaspoon sesame oil
- 2 teaspoons granulated sugar
- 2 tablespoons sweet chili sauce
Instructions
- Make the Dipping Sauce: Combine the apple cider vinegar, soy sauce, sesame oil, sugar, and sweet chili sauce in a small bowl. Stir until the sugar is dissolved. Set aside.
- Prepare the Rice Noodles: Cook the rice noodles according to the package instructions. Drain and place them in a mixing bowl. Add 2 tablespoons of the dipping sauce and stir until the noodles are evenly coated. Set aside.
- Soften the Spring Roll Skins: Fill a pie plate with hot water. Dip one spring roll skin into the water until it begins to soften (about 5–10 seconds). Lay the softened skin on a flat surface.
- Assemble the Spring Rolls: Place a basil leaf in the center of the spring roll skin. Layer the noodles, carrots, cucumber, chicken, and top with avocado slices (use about 1/8 of each ingredient per roll).
- Roll the Spring Rolls: Fold the bottom of the spring roll over the filling. Fold in the sides toward the center and tightly roll up the spring roll, ensuring the end seals itself. Repeat with the remaining ingredients.
- Serve: Serve the spring rolls immediately with the dipping sauce on the side.
Notes
- Use fresh, not fried, spring roll skins for a lighter result.
- Feel free to customize the filling with other vegetables or protein options.
- If not serving immediately, cover the finished rolls with a damp cloth to prevent them from drying out.
- For a gluten-free version, use gluten-free soy sauce.
