Chicken Spring Rolls
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5
36 reviews
Excellent
Chicken Spring Rolls
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Chicken Spring Rolls feature cooked, thinly sliced chicken breast wrapped with fresh vegetables like carrot, cucumber, and herbs such as cilantro and mint inside rice paper wrappers. They are usually served with a flavorful sesame dipping sauce made from toasted sesame seeds, ginger, garlic, soy sauce, rice vinegar, and chili oil. The rolls offer a fresh, light texture combining tender chicken with crisp vegetables and a savory, slightly spicy dipping sauce.
Description
This recipe starts with poaching a boneless, skinless chicken breast with water, salt, sake, green onions, and ginger to infuse gentle flavors and ensure tender meat. The chicken is thinly sliced and paired with julienned carrot, sliced cucumber, butter lettuce leaves, and fresh herbs including cilantro and mint. Rice paper wrappers are softened to roll these ingredients into handheld spring rolls.
The accompanying sesame dipping sauce is made by grinding toasted white sesame seeds, then mixing them with grated ginger and garlic along with soy sauce, rice vinegar, sugar, toasted sesame oil, and a touch of chili oil for heat. This dipping sauce adds a nutty, tangy, and spicy complement to the fresh ingredients inside the rolls.
Chicken Spring Rolls are suitable as a light meal or appetizer and offer a refreshing contrast from fried spring rolls. The balance of textures and flavors makes them versatile for different palates and occasions. The preparation involves careful slicing and assembling, and the rolls are best served soon after making to preserve their crisp texture.
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Ingredients
- ½ lb chicken breast boneless, skinless
- 4 cups water
- 1 tsp kosher salt Diamond Crystal brand
- 2 Tbsp sake (in Japan, we use sake to remove the chicken‘s odor; you can skip it)
- 2 green onion or scallions
- 1 knob ginger (1 inch, 2.5 cm)
- 1 carrot
- 2 cucumber or 1 English cucumber, Japanese or Persian varieties
- 5 butter lettuce leaves
- 1 bunch cilantro aka coriander
- 2 prigs mint leaves
- 10 rice paper wrappers (read more about rice paper)
For the Sesame Dipping Sauce
- 2 Tbsp white sesame seeds toasted
- ½ inch ginger
- 1–2 cloves garlic
- 3 Tbsp sugar
- 3 Tbsp soy sauce
- 2 Tbsp rice vinegar unseasoned
- 2 tsp sesame oil toasted
- 1 tsp Chili oil store bought or make my Homemade La-yu, Japanese style la-yu
Instructions
- Gather all the ingredients.
To Make the Dipping Sauce
- For the sauce, grind 2 Tbsp toasted white sesame seeds in your mortar and pestle. Transfer the ground sesame seeds into a small bowl. Then grate ½ inch ginger and 1–2 cloves garlic (I used a Microplane grater).
- In a small bowl, whisk together 3 Tbsp sugar, 3 Tbsp soy sauce, 2 Tbsp rice vinegar (unseasoned), 2 tsp toasted sesame oil, and 1 tsp la-yu (Japanese chili oil). Set aside.
To Prepare the Ingredients
- Chop 2 green onions/scallions into 3 pieces each. Cut 1 knob ginger into thin slices.
- Butterfly ½ lb boneless, skinless chicken breast. Butterflying is a really useful technique to create a uniform thickness throughout a piece of meat so that it will cook more quickly and evenly. First, remove the tender (small inner fillet) by cutting away any connective tissue. Turn the breast over and with the edge of a knife parallel to the cutting board, cut the length of the side of the breast. Carefully slice the breast in half widthwise almost to the other edge. Keep the edge intact and open the breast along the fold.
- In a large pot, add 4 cups water, 1 tsp Diamond Crystal kosher salt and 2 Tbsp sake. Put the sliced ginger and scallions in the pot and bring it to a boil. Once boiling, add the chicken breast and tender to the pot, reduce the heat to the lowest setting, and cover with the lid. Cook the chicken for 15 minutes.
- Meanwhile, julienne 1 carrot and 2 Japanese or Persian cucumbers. I use a julienne slicer but if you don’t have one, cut into thin sheets first and then cut into matchstick-size strips.
- Remove the chicken from the pot onto a plate and immediately cover with plastic wrap to prevent it from drying out. Once the chicken has cooled, shred the chicken into small pices with your hands.
- Rinse 5 butter lettuce leaves, 2 sprigs mint leaves, and 1 bunch cilantro (coriander) under running water and dry completely. Set all the ingredients on a work surface.
To Assemble the Spring Rolls
- Pour hot water in a large bowl. Work with 1 wrapper (of the 10 rice paper wrappers) at a time. First, soak 1 wrapper in the hot water and rotate 2–3 times, about 10 seconds. The wrapper will still feel slightly stiff but don’t worry, it will become softer. Place it flat on the work surface.
- Lay the butter lettuce, chicken, carrot, and cucumber at the bottom third of the wrapper closest to you. Then, place the mint and cilantro leaves at the top third of the wrapper.
- Pressing firmly down to hold the filling in place, fold up the bottom of the wrapper and start rolling tightly.
- Around the middle of the wrapper, fold both sides of the wrapper in and roll up tightly to the top. Place on a plate and cover loosely with plastic wrap and repeat with the remaining wrappers and fillings. Cut in half or thirds. Serve with the Sesame Dipping Sauce.
To Store
- Keep the spring rolls tightly covered with plastic wrap at room temperature for up to 2 hours.
Nutrition Information
Show Details
Calories
124kcal
(6%)
Carbohydrates
17g
(6%)
Protein
8g
(16%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
16mg
(5%)
Sodium
397mg
(17%)
Potassium
179mg
(4%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
1375IU
(28%)
Vitamin C
2mg
(2%)
Calcium
36mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10spring
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 8g | 16% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 397mg | 17% |
| Potassium | 179mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1375IU | 28% |
| Vitamin C | 2mg | 2% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
36 reviews
Excellent
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