Rolled tight with juicy shrimp, shredded chicken, and a handful of fresh greens, these spring rolls taste bright, savory, and light. The creamy peanut sauce on the side brings a salty, nutty kick that makes each bite feel more substantial than a typical lettuce wrap.

Every roll packs enough protein to keep you full without weighing you down, so they work just as well for lunch as they do for a fast dinner.

Why These Spring Rolls Are a Weeknight Win

Most fresh spring rolls lean hard on noodles with just a whisper of meat. This version flips that, loading up on lean chicken, plump shrimp, and a handful of edamame so you actually feel satisfied after two or three rolls.

The herbs and cucumber keep everything crisp and cool, even when the kitchen is already hot and you cannot stand the thought of turning on the stove for long.

You also get to decide how spicy you want the dipping sauce. The peanut butter base stays smooth and rich no matter how much sriracha you sneak in.

Ingredients

8 rice paper wrappers (22 cm): look for the three-lady brand, they soften evenly without tearing.
1 cup cooked, shredded chicken breast: poach a small breast while you prep the rest, or use rotisserie.
1 cup cooked shrimp, peeled and halved lengthwise: small to medium shrimp work best, about 30 to 40 count per pound.
½ cup shelled edamame: thaw frozen edamame under warm water and pat dry.
1 cup thinly sliced English cucumber: no need to peel, just cut into matchsticks.
1 cup shredded carrot: peel first, then run it through the coarse side of a box grater.
1 cup loosely packed mixed fresh herbs (mint, Thai basil, and cilantro) : tear the leaves off the stems so they lay flat.
4 large lettuce leaves (butter or romaine), ribs removed: tear each leaf in half to fit the wrapper.
1 oz thin rice vermicelli, cooked and cooled: the noodles here are a small accent, not the main event.
Peanut Dipping Sauce
3 tbsp creamy peanut butter
1½ tbsp soy sauce
1 tbsp fresh lime juice
2 tsp honey
1 to 2 tsp sriracha
2 to 3 tbsp warm water

Variations and Substitutions

Swap the chicken: use leftover roast pork or thinly sliced firm tofu that has been pressed and patted dry.
Drop the shrimp: double the edamame and add a few thin avocado slices for a creamy, plant-based roll.
Change the herbs: Thai basil and mint make the classic combo, but all cilantro or a handful of chives still works.
Dial back the heat: leave the sriracha out of the sauce and serve it on the side.
Make it nut-free: sunflower seed butter and a little extra lime give a similar richness.
Go with a lighter dip: nuoc cham (lime, fish sauce, sugar, garlic) cuts through the fat without adding much heft.

How to Make High Protein Spring Rolls

Step 1: Poach the Chicken and Cook the Shrimp

Fill a small pot with enough water to cover a single chicken breast. Add a pinch of salt, bring it to a gentle simmer, and lower the chicken in. Cook for 10 to 12 minutes, until the thickest part registers 165°F. Lift it out, let it rest for 5 minutes, then shred it with two forks.

While the chicken simmers, drop the shrimp into a separate pot of salted boiling water and cook for 2 to 3 minutes, just until pink and firm. Drain them, rinse under cold water to stop the cooking, and pat dry with a clean towel. Slice each shrimp in half lengthwise so they sit flat inside the roll.

Step 2: Chop the Fresh Fillings

Slice the cucumber into thin matchsticks and pile them into a bowl. Shred the carrot on the coarse side of a box grater and keep it separate. Tear the herbs off their stems, leaving the leaves whole or roughly torn in half, and remove the tough ribs from the lettuce.

When every vegetable and herb is prepped, lay everything out within arm’s reach on a clean cutting board. This makes the rolling step feel fast and almost meditative instead of frantic.

Step 3: Soften the Rice Paper

Pour warm water into a wide, shallow dish — a pie plate or a deep dinner plate both work. Working one wrapper at a time, dip the whole rice paper into the water and press it down gently for 5 to 7 seconds, just until it turns pliable but still has a little snap when you lift it.

Lay the softened wrapper flat on a slightly damp wooden board or a clean, lint-free kitchen towel. If it stiffens up while you are adding fillings, dab your fingertips with water and press the edges — the wrapper will relax again in seconds.

Step 4: Layer and Roll

Place a half piece of lettuce on the lower third of the wrapper, leaving a 2-inch border on both sides. Top the lettuce with a small pinch of noodles, a spoonful of shredded chicken, a few strands of carrot and cucumber, 3 or 4 shrimp halves, and a sprinkle of edamame. Finish with a generous pinch of herbs.

Fold the bottom edge of the wrapper up and over the filling, tuck both sides in tightly, and roll forward while pressing down just enough to seal the seam. The finished roll should feel snug, with the shrimp and herbs visible through the translucent wrapper.

Step 5: Whisk the Peanut Sauce

In a small bowl, combine the peanut butter, soy sauce, lime juice, honey, and sriracha. Whisk everything together, then slowly add the warm water, 1 tbsp at a time, until the sauce drips off the whisk in a smooth ribbon. Taste and add more lime for brightness or more sriracha for heat.

Step 6: Slice and Serve

Use a sharp knife to cut each roll in half on a slight diagonal, arranging them on a platter with the cut sides facing up so you can see all the layers. Spoon the peanut sauce into individual dipping bowls and serve right away, while the wrappers are still glossy and tender.

Tips for Perfect Spring Rolls

Keep your board damp, not wet: a dry surface grabs the rice paper and makes it stick, but a puddle of water turns it to mush. A quick wipe with a barely wet paper towel is all it takes.
Work with the wrapper, not against it: if the rice paper tears while rolling, keep going and wrap a second, briefly dipped wrapper around the whole roll to patch it.
Make the sauce ahead: the peanut sauce tastes even better after 20 minutes on the counter, and you can thin it back out with a splash of water if it thickens.
Pre-portion your fillings: set small piles of each ingredient on your board before you start dipping any wrappers, so you can grab and layer without your hands leaving the roll.

Storing and Make-Ahead

Refrigerate: wrap individual rolls tightly in plastic wrap, not just a damp towel, and store them in an airtight container for up to 1 day. The rice paper will firm up a little overnight, which some people actually prefer.
Reheating: these are served cold or at room temperature, so no reheating needed. Let refrigerated rolls sit out for 10 minutes before eating so the wrapper relaxes.
Make-ahead: cook the chicken and shrimp, prep all the veggies, and whisk the sauce up to a day in advance. Store each component separately, then assemble the rolls fresh right before dinner.

What to Serve With High Protein Spring Rolls

A simple cucumber salad with rice vinegar and a pinch of sugar balances the savory peanut sauce without competing. For a warmer side, a quick miso soup or a bowl of salted edamame turns two rolls into a full spread. If you want something crunchier, a handful of crispy shallots sprinkled over the rolls right before you eat adds a loud, oily crackle that contrasts nicely with the soft wrapper and cool vegetables.

Frequently Asked Questions

Can I make these without any noodles?

Yes. The noodles add a little chew but the rolls hold together just fine without them. You can skip the vermicelli and add more vegetables or an extra spoonful of edamame.

Why did my rice paper wrapper tear when I added the fillings?

It probably spent too long in the water. Dip it only until the wrapper is pliable but still has a slight snap, about 5 seconds. If you soak it until it goes completely soft in the water, it will start dissolving the second you try to lift it.

How do I keep the rolls from sticking together on the platter?

Leave a little space between each roll and avoid stacking them. If you need to pack them tightly, line the platter with a sheet of parchment paper and keep a thin film of oil on the outside of each roll by rubbing a drop of neutral oil over the finished wrapper.

Can I use leftover grilled chicken instead of poached?

Absolutely. Cold grilled chicken, especially thigh meat, gives the rolls a faint smokiness that works really well with the peanut sauce. Just slice it thin across the grain so it does not poke through the wrapper.