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Chicken Spring Rolls – Fresh rice paper rolls packed with chicken, crisp vegetables, avocado, and rice noodles. Light, colorful, and served with a quick teriyaki dipping sauce, they’re perfect for a refreshing lunch, appetizer, or easy dinner.
Chicken Spring Rolls are light, colorful, and surprisingly satisfying once everything gets rolled together. Cooked chicken, fresh veggies, avocado, herbs and rice noodles all wrapped in rice paper. Super easy to make, and you can really fill them with anything you like.
These work well for lunch, dinner, or even as a casual appetizer when friends are over. They are fresh, crunchy, and packed with flavor, they disappear quickly once the dipping sauce hits the table.
I like setting everything out on the counter and assembling them one by one. The rice paper softens quickly in warm water, and once you get the hang of folding and rolling, the process moves fast.
Ingredients You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
For The Spring Rolls
- Cooked Chicken – leftover chicken or rotisserie chicken works great for this
- Matchstick Carrots
- Avocado
- Cucumber
- Rice Noodles – you can find these in the Asian aisle at most grocery stores.
- Rice Paper Sheets – most grocery stores carry this in the Asian aisle.
For The Dipping Sauce
- Teriyaki Sauce
- Fresh Ginger
- Garlic
- Sesame Seeds
Chicken Spring Rolls
Ingredients
Rolls
- 1 cup cooked chicken, thinly sliced
- 1 1/2 cup match stick carrots
- 1 avocado, sliced
- 1 cucumber, thinly sliced
- 2 cups rice noodles, cooked according to package directions
- fresh cilantro and/or mint
- 8 sheets rice paper
Dipping Sauce
- 1/3 cup Teriyaki Sauce
- 1/2 teaspoon fresh ginger, grated
- 1/2 teaspoon garlic, grated
- 1 teaspoon sesame seeds
Instructions
- Fill a 13×9 baking dish or large skillet with warm water. Place 1 sheet if rice paper in. Let sit for 20-30 seconds until soft and pliable.8 sheets rice paper
- Place the softened rice paper on a plate or cutting board. Fill with about 1/4 cup carrots, and rice noodles, 2 slices of avocado, a couple slices of chicken, and a few cucumber slices and fresh cilantro or mint.1 cup cooked chicken, 1 1/2 cup match stick carrots, 1 avocado, 1 cucumber, 2 cups rice noodles, fresh cilantro and/or mint
- Fold over the bottom half, fold in both of the sides, and roll to close. Place on a tray or plate.
- Repeat with the rest of the ingredients. Place in fridge until ready to serve.
- Mean while to prepare the dipping sauce mix together teriyaki sauce, garlic and ginger until smooth. Sprinkle with sesame seeds.1/3 cup Teriyaki Sauce, 1/2 teaspoon fresh ginger, 1/2 teaspoon garlic, 1 teaspoon sesame seeds
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Chicken Spring Rolls
- Soften the Rice Paper – Dip a sheet of rice paper in warm water until flexible, then lay it flat on a plate or work surface.
- Layer the Filling – Arrange chicken, carrots, rice noodles, avocado, and cucumber across the center of the wrapper.
- Roll the Spring Rolls – Fold the bottom over the filling, tuck in the sides, and roll tightly to seal.
- Repeat & Chill – Continue assembling the remaining rolls and keep them refrigerated until ready to serve.
- Make the Dipping Sauce – Stir together teriyaki sauce, grated ginger, and garlic, then finish with sesame seeds.
Recipe Tips & Tricks
- Use Warm Water for the Rice Paper – Warm water softens the wrappers quickly without making them overly sticky. I fill a large skillet with warm water and work with 1 sheet at a time.
- Don’t Soak Too Long – It will take 20-30 seconds for the paper to soften. As soon as it is pliable and see thru you want to remove it and start assembly.
- Keep Fillings Thinly Sliced – Smaller pieces make the rolls easier to fold and prevent tearing.
- Start with a Small Amount of Filling – Overfilling makes the rolls difficult to seal and can cause the wrapper to split.
- Roll Tightly but Gently – A snug roll helps everything stay together without tearing the rice paper.
- Cover Finished Rolls – Place a damp paper towel over completed rolls so they stay soft while you assemble the rest.
- Try Different Proteins – Shrimp, tofu, or thinly sliced steak can be swapped in for the chicken if you want variety.
Thin rice noodles, often labeled vermicelli, work best because they’re light and easy to wrap. You will usually find a couple of options in most grocery stores with the rest of the Asian ingredients.
Peanut sauce, hoisin sauce, or sweet chili sauce are all great alternatives to teriyaki dipping sauce.
Storage
These really are best served within a couple hours of rolling them. You can make them a couple hours before serving and cover with a damp paper towel in the fridge.
You know, being from the Netherlands means I usually haven’t tried any of the “originals” for these copycat recipes… but that doesn’t mean this doesn’t make me drool! They look DELICIOUS!
Eek! This is so exciting! I have had something similar at our local sushi restaurant and now I can make them at home for my husband 🙂
These spring rolls are beautiful! My family will love them!
Those are gorgeous and look so tasty!
I love the freshness of spring rolls like this – and the color and texture – so inviting!
Thomas loves spring rolls and I have yet to make them at home! Yikes! Gotta make these soon!
My husband and I keep planning to dine out at the local Japanese restaurant but somehow it gets put off.
These rolls sound so easy, I might make them and surprise my husband this weekend.