These Thai chicken spring rolls are a fun, fresh treat packed with juicy chicken and colorful veggies. Each crunchy roll is perfect for dipping in the sweet chili sauce!
Making these rolls feels like a mini cooking adventure! I love how easy they are to whip up and enjoy with friends. Plus, who doesn’t love a good crunchy snack? 🌿🥢
Key Ingredients & Substitutions
Cooked Chicken: Shredded rotisserie chicken is a great time-saver. You can also use leftover chicken or tofu for a vegetarian option. Using shredded meat really helps mix the filling smoothly.
Rice Noodles: Thin vermicelli is perfect, but if you can’t find it, regular spaghetti can work in a pinch. Just cook it al dente and chop it small to blend smoothly with other ingredients.
Fish Sauce: It gives a lovely umami flavor, but you can swap it for soy sauce if you’re avoiding fish. It might change the flavor a tad, but it will still taste good!
Spring Roll Wrappers: I prefer rice paper as it lends a delicate texture. However, wheat wrappers are sturdier if you’re deep-frying and easier to handle. Choose based on your preference!
Sweet Chili Sauce: You can buy this sauce ready-made, but homemade is easy and fresh. For a spicier kick, add more chili flakes than suggested!
How Do You Successfully Wrap Spring Rolls?
Wrapping spring rolls can be tricky, but with a few tips, you’ll be a pro! First, soften rice paper in warm water just until pliable, about 5-10 seconds. Avoid soaking too long, it will become too mushy.
- Lay the softened wrapper on a clean surface.
- Spoon 2-3 tablespoons of filling close to the edge.
- Fold the sides in, then roll from the bottom up. Keep it tight but not too tight that the wrapper tears!
- Seal the edge with water or egg wash to ensure it holds its shape.
Practice makes perfect! Even if a roll breaks, that just means more delicious filling to enjoy.
How to Make Thai Chicken Spring Rolls With Sweet Chili Sauce
Ingredients You’ll Need:
For The Spring Rolls:
- 1 cup cooked chicken breast, finely chopped or shredded
- 1 cup cooked rice noodles or thin vermicelli, chopped into small pieces
- 1/2 cup shredded carrot
- 1/2 cup finely chopped cabbage or lettuce
- 2 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon ground white pepper
- Spring roll wrappers (rice paper or thin wheat-based wrappers)
- Vegetable oil for frying
- Lettuce leaves for serving (optional)
For The Sweet Chili Sauce:
- 1/2 cup water
- 1/2 cup sugar
- 1/4 cup rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon chili flakes or 1 fresh red chili finely chopped (adjust to taste)
- 1 teaspoon minced garlic
- 1 teaspoon cornstarch mixed with 2 teaspoons water (slurry for thickening)
How Much Time Will You Need?
This delightful recipe requires about 30 minutes of prep time and an additional 10 minutes for frying, making it roughly 40 minutes overall to create these tasty spring rolls. You’ll have a delicious appetizer ready in no time!
Step-by-Step Instructions:
1. Prepare the Filling:
In a large bowl, combine the chopped chicken, cooked rice noodles, shredded carrot, finely chopped cabbage, minced garlic, and cilantro. Mix well! Next, add the fish sauce, soy sauce, sugar, and white pepper. Stir everything together until it’s all nicely blended. Set this tasty filling aside to get settled while you prep the wrappers.
2. Assemble the Spring Rolls:
If you’re using rice paper wrappers, dip each one in warm water for just a few seconds until it’s soft but not soggy. If you’re using wheat-based wrappers, you can use them straight from the package. Lay one wrapper flat on a clean surface. Spoon about 2-3 tablespoons of the filling near the bottom edge of the wrapper. Fold the sides in over the filling, then roll it up tightly. Use a bit of water or beaten egg to seal the end. Repeat this process with the remaining filling and wrappers.
3. Fry the Spring Rolls:
In a deep skillet or fryer, heat vegetable oil to around 350°F (175°C). Carefully fry the spring rolls in batches, ensuring not to overcrowd the pan, for about 3-4 minutes or until they turn golden brown and crisp. Once cooked, place them on paper towels to drain off any extra oil. Isn’t that golden color beautiful?
4. Make the Sweet Chili Sauce:
In a small saucepan, mix together the water, sugar, rice vinegar, soy sauce, chili flakes, and minced garlic. Bring it to a boil! Then, reduce the heat and let it simmer for 3-5 minutes. Next, stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens. Once done, remove from heat and let it cool slightly. Your homemade sauce is ready!
5. Serve:
To serve, arrange the crispy spring rolls on a bed of lettuce leaves if you like, on a beautiful platter. Include a small bowl of your sweet chili sauce on the side for dipping. Now enjoy these flavorful Thai Chicken Spring Rolls with your family or friends!
Enjoy your crispy and flavorful Thai Chicken Spring Rolls with tangy sweet chili sauce!
Can I Use Raw Chicken Instead of Cooked?
It’s best to use cooked chicken for this recipe to ensure food safety and to enhance the flavors. If you’d like to use raw chicken, cook it thoroughly first by boiling or stir-frying, then shred before adding it to the filling mix.
What If I Don’t Have Rice Noodles?
No worries! You can substitute rice noodles with thin vermicelli or even cooked spaghetti or angel hair pasta if needed. Just make sure to chop them into small pieces for easier filling.
How Do I Store Leftover Spring Rolls?
Store any leftover spring rolls in an airtight container in the fridge for up to 2 days. To reheat, pop them in the oven at 350°F (175°C) for about 10-15 minutes to regain some of their crispiness.
Can I Make The Spring Rolls Vegetarian?
Absolutely! You can replace the chicken with tofu or sautéed veggies like bell peppers, mushrooms, and zucchini for a delicious vegetarian option. Just adjust the seasoning to taste!
