Quick Chicken Spring Rolls with Peanut Dipping Sauce
These chicken spring rolls are the kind of fresh, no-cook meal that makes a weeknight feel lighter.
They come together fast when you use shredded rotisserie chicken and a bag of coleslaw mix, and the creamy peanut dipping sauce ties everything together.
What Makes These Spring Rolls Work
I keep coming back to these because they’re all about texture – chewy rice paper, tender chicken, and crunchy vegetables in every bite. The dipping sauce is salty, creamy, and just sweet enough to make you want another roll.
They’re also forgiving. No rolling skills needed, just a simple fold and tuck, and they hold together nicely. Leftover rolls even stay fresh for lunch the next day, which turns them into a meal prep hero.
Ingredients
- 8 round rice paper wrappers: the 22 cm size is easiest to roll
- 2 cups shredded cooked chicken: rotisserie chicken saves time
- 2 oz thin rice vermicelli noodles: look for the thin variety labeled bun
- 1 cup shredded carrot: bagged coleslaw mix works well here
- 1 cup julienned cucumber: seedless English cucumber is less watery
- 8 butter or Boston lettuce leaves: one leaf per roll, ribbed part removed
- ¼ cup fresh mint leaves: smaller leaves are more tender
- ¼ cup fresh cilantro leaves: swap for Thai basil if you prefer
- For the peanut sauce
- ¼ cup creamy peanut butter: natural peanut butter works but stir it well first
- 2 tbsp hoisin sauce: adds depth and a touch of sweetness
- 1 tbsp soy sauce: use tamari for gluten-free
- Juice of 1 lime: about 2 tbsp total
- 1 garlic clove: minced fine
- 1 tsp sriracha: add more if you like heat
- 2 to 3 tbsp warm water: to thin the sauce
Variations / Substitutions
- Swap the protein: cooked shrimp, or crumbled firm tofu all work well in place of chicken.
- Switch the herbs: use all cilantro, add Thai basil, or toss in a few chives for a different fresh note.
- Make it peanut-free: creamy almond butter or sunflower seed butter can replace the peanut butter; the sauce will be slightly thinner.
- Skip the sriracha: a pinch of chili flakes or a drizzle of chili crisp after rolling gives gentle heat without blending it in.
- Go gluten-free: check your soy sauce and hoisin; tamari and a gluten-free hoisin keep everything celiac-friendly.
If you prefer a cooked version, try our Crispy Baked Chicken Egg Rolls.
How to Make Quick Chicken Spring Rolls
Step 1: Soften the Vermicelli Noodles
Bring a kettle or small pot of water to a boil. Place the 2 oz of vermicelli noodles in a heatproof bowl, pour the boiling water over them to cover, and let them soak for 3 to 4 minutes until tender. Drain, rinse with cold water, and set aside.
Step 2: Whisk the Peanut Dipping Sauce
In a medium bowl, combine the ¼ cup peanut butter, 2 tbsp hoisin sauce, 1 tbsp soy sauce, lime juice, minced garlic, and 1 tsp sriracha. Whisk for about 30 seconds until smooth, then stir in warm water 1 tablespoon at a time until the sauce is a drizzle-able consistency. Set it aside.
Step 3: Assemble the Spring Rolls
Fill a wide shallow bowl with warm water, not hot, or the wrappers will tear. Dip one rice paper wrapper into the water for about 10 seconds until it softens and becomes pliable, then lay it flat on a clean damp cutting board. Place a lettuce leaf on the lower third of the wrapper, then layer a small handful of vermicelli, some shredded chicken, carrot, cucumber, and a few mint and cilantro leaves, leaving the edges clear.
Step 4: Roll and Serve
Fold the bottom edge of the wrapper up and over the filling, then fold the sides in, and roll it up snugly like a burrito. Repeat with the remaining wrappers and filling. Serve the spring rolls right away with the peanut dipping sauce, or place them seam-side down on a plate, cover with a damp paper towel, and serve within 30 minutes.
A Few Notes for Perfect Spring Rolls
- Warm water, not hot, keeps the rice paper from getting sticky and tearing. Run the tap until it feels comfortable, then fill your bowl.
- Don’t overstuff. A couple of tablespoons of each filling is plenty, and leaving the edges clear makes rolling much easier.
- Keep a damp towel handy. Drape it over the finished rolls while you work so they don’t dry out before you serve them.
Scaling the recipe is easy:
| Rolls | Chicken | Vermicelli Noodles | Peanut Sauce |
|---|---|---|---|
| 8 | 2 cups | 2 oz | 1 batch |
| 12 | 3 cups | 3 oz | 1.5 batches |
| 16 | 4 cups | 4 oz | 2 batches |
Keeping Leftover Spring Rolls Fresh
Wrap each roll individually in plastic wrap and refrigerate for up to 2 days. The wrappers firm up slightly but stay soft enough to enjoy cold right from the fridge. No reheating needed.
What to Serve with Chicken Spring Rolls
A light miso soup brings something warm and savory that balances the cool crunch of the rolls, while a quick cucumber salad with a splash of rice vinegar and a pinch of sugar keeps the whole plate crisp and bright.
Frequently Asked Questions
Can I make these ahead for a party?
Yes. Arrange the finished rolls on a platter, cover with damp paper towels, and refrigerate for up to 2 hours. They hold well and won’t stick together.
Can I use a different protein?
Absolutely. Cooked shrimp, or shredded tofu, all work nicely and bring their own texture to the rolls.
Can I skip the noodles?
You can. Add extra julienned cucumber and carrot to keep the rolls crunchy and full without the noodles.
What dipping sauce alternatives work?
A simple mix of hoisin and lime juice thinned with a little water gives you a lighter dip, or whisk rice vinegar with a touch of fish sauce and sugar for a bright Vietnamese-style nuoc cham.
Chicken Spring Rolls Recipe
Ingredients
Method
- Soak the 2 oz vermicelli noodles in boiling water for 3 to 4 minutes, then drain, rinse, and set aside.
- Whisk the peanut butter, hoisin, soy sauce, lime juice, garlic, and sriracha until smooth, then add warm water 1 tbsp at a time to thin.
- Dip one rice paper wrapper in warm water for 10 seconds, lay it flat, and layer lettuce, noodles, chicken, carrot, cucumber, and herbs in the lower third.
- Fold the bottom over the filling, fold in the sides, then roll up snugly. Repeat and serve right away with the dipping sauce.
