Chicken and Vegetable Spring Rolls

These Vietnamese-inspired spring rolls get bonus points for busy weekdays-they're no-cook and make great use of leftover rotisserie chicken[ (you can use grilled chicken, too).]

Total Time:
20 min
20 min

4 servings

  • 8 rice paper spring roll wrappers
  • 8 leaves Boston or romaine lettuce
  • Handful fresh basil leaves
  • Handful fresh mint leaves
  • 1 carrot, cut into sticks
  • 1 red bell pepper, thinly sliced
  • 1 cup shredded cooked chicken
  • 1/2 cup snow peas, thinly sliced
  • Serving suggestions: Ginger soy dipping sauce or peanut dipping sauce, such as Soy Ginger Dipping Sauce, Peanut Dipping Sauce For Summer Rolls or store-bought
  • Fill a shallow bowl with hot (not boiling) water.

  • Arrange all of your ingredients on a tray or cutting board. Dip a rice paper wrapper in the water, swirling it around quickly (do not immerse the sheet in water for long). The sheet should be wet, but somewhat firm. Fold the sheet into a half-moon shape and lay it on the tray. Add a piece of lettuce and some of the basil and mint. Arrange a few pieces each of the carrots, peppers, chicken and peas on one-third of the sheet (it's okay for the ingredients to spill out of the ends a bit). Fold the sheet over to cover the vegetables, gently tugging on the sheet to roll it into a tight cylinder. Repeat for the remaining rice paper sheets and fillings. Serve with the dipping sauces.

  • Make it Your Own: Swap in leftover cooked shrimp or beef, or omit the meat and add sauteed mushrooms for a hearty vegetarian version.

Rice paper spring roll wrappers can often be found in the Asian or international foods aisle of your supermarket.

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    This recipe is featured in:

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