These Thai chicken spring rolls are fresh and crunchy, filled with tasty chicken and crisp veggies. To top it off, you get to dip them in a sweet chili sauce that’s simply irresistible!
They’re like little bundles of joy, making snack time so much fun! I love making these for gatherings — everyone just keeps reaching for more, and who can blame them? 🌿😋
Key Ingredients & Substitutions
Chicken: Cooked chicken breast is ideal for these rolls. You can also use leftover rotisserie chicken for a quick meal. For a plant-based option, swap chicken for tofu or tempeh.
Vermicelli Rice Noodles: These add a great texture. If you can’t find them, you can use thin rice noodles or even shredded cabbage for a low-carb option.
Vegetables: Carrots and cabbage provide crunch. You can replace cabbage with lettuce or add other veggies like bell peppers or cucumber for variety.
Fish Sauce: This adds depth to the flavor. If you’re avoiding seafood, use soy sauce or vegetable broth as a substitute. Tamari is an excellent gluten-free option too!
How Do You Perfectly Assemble Spring Rolls?
Assembling spring rolls can be tricky, especially with rice paper. Here are some tips to ensure you get it just right:
- Soften rice paper wrappers quickly but don’t soak too long, or they’ll become too fragile.
- Place the filling close to the bottom edge of the wrapper and leave space on the sides for folding.
- For a snug roll, fold in the sides as you roll up, making sure not to overfill.
- Seal the edge of the wrapper with a bit of water for sticking.
With these techniques, you’ll have beautiful spring rolls ready for frying! Happy cooking!
How to Make Thai Chicken Spring Rolls With Sweet Chili Sauce
Ingredients You’ll Need:
For The Spring Rolls:
- 1 cup cooked chicken breast, diced or shredded
- 1 cup cooked vermicelli rice noodles
- 1/2 cup shredded carrot
- 1/2 cup finely sliced cabbage or lettuce
- 1/4 cup fresh cilantro leaves
- 1/4 cup chopped green onions
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 package spring roll wrappers (rice paper or thin wheat wrappers)
- Oil for deep frying
For The Sweet Chili Sauce:
- 1/2 cup water
- 1/2 cup sugar
- 1/4 cup rice vinegar
- 1-2 teaspoons chili flakes or fresh chopped chili (adjust to taste)
- 1 clove garlic, minced
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation time and 15 minutes for cooking, making it just 35 minutes in total! You’ll enjoy fresh, crispy spring rolls without spending too much time in the kitchen.
Step-by-Step Instructions:
1. Prepare the Filling:
Start by grabbing a large bowl. Combine the cooked chicken, cooked vermicelli noodles, shredded carrot, chopped cabbage or lettuce, cilantro, and green onions. In a smaller bowl, whisk together the soy sauce, fish sauce, grated ginger, and minced garlic. Pour this sauce over the filling and mix everything well until it’s combined. Set this mixture aside for a moment while you prepare the wrappers.
2. Assemble the Spring Rolls:
If you’re using rice paper wrappers, quickly dip one in warm water until it becomes soft—this only takes a few seconds! Lay the softened wrapper flat on a clean surface. Take about 2-3 tablespoons of the filling and place it near the bottom third of the wrapper. Fold the bottom over the filling, then fold in the sides, and roll it up tightly but gently. Continue this process until you’ve used all of your wrappers and filling.
3. Fry the Spring Rolls:
Time to fry! Heat oil in a deep frying pan or wok to about 350°F (175°C). Carefully add a few spring rolls at a time, making sure not to overcrowd them. Fry for about 3-5 minutes or until they turn golden brown and crispy. Use a slotted spoon to remove them from the oil and let them drain on paper towels.
4. Make the Sweet Chili Sauce:
In a small saucepan, combine 1/2 cup of water, 1/2 cup of sugar, rice vinegar, minced garlic, and chili flakes. Bring this mixture to a gentle boil and let it simmer for about 3-5 minutes. Stir in the cornstarch slurry, and cook until the sauce thickens, which should take about 1-2 minutes. Once thickened, remove from heat and let it cool slightly.
5. Serve:
Now it’s time to enjoy your delicious creation! Arrange the crispy Thai chicken spring rolls on a serving plate and serve with the homemade sweet chili sauce for dipping. Dig in and enjoy every bite!
Can I Use Different Proteins in This Recipe?
Absolutely! While chicken is traditional, you can substitute it with cooked shrimp, tofu, or even tempeh for a vegetarian option. Just ensure that the protein you choose is fully cooked before adding it to the filling.
How Should I Store Leftover Spring Rolls?
To store leftovers, place them in an airtight container in the refrigerator for up to 2 days. Keep in mind that the spring rolls will lose their crispiness. You can reheat them in an oven at 350°F (175°C) for about 10 minutes to help regain some of that crunch!
Can I Make the Filling Ahead of Time?
Yes, you can prepare the filling a day in advance! Just store it in an airtight container in the refrigerator. When you’re ready to assemble the spring rolls, bring the filling back to room temperature for easier wrapping.
What Should I Do If My Wrappers Are Cracking?
If your wrappers are cracking, they might be too dry or not soaked long enough. Make sure to dip them just until they are soft and pliable, but not overly soggy. Also, work quickly while assembling to prevent them from drying out.
