Fresh Spring Rolls with Chicken and Vegetables

by Nancy

These fresh spring rolls with chicken and vegetables make a light and flavorful appetizer or main dish.

Fresh spring rolls are so pretty and taste so good.

They can be served as a main dish or appetizer.

If serving them as an appetizer they look especially pretty when cut on a diagonal so that all of the colorful ingredients are visible.

Fresh spring rolls can be made ahead of time and can be served whole or cut in half.

About this Recipe

In this recipe, the spring rolls are filled with chicken and fresh raw vegetables (broccoli, zucchini, bean sprouts, green onion, carrots and bronze leaf lettuce).

Cilantro is also added to the mix for a fresh pop of flavor.

And for texture, cooked bean thread noodles are also added.

Each bite tastes so good and when dipped in peanut sauce, it tastes even better.

A link to the recipe for an easy homemade peanut sauce is at the bottom of this post.

These are easier to make than you may think too.

Let’s check out the ingredients.

Chicken – boneless skinless chicken breast, granulated garlic, onion powder and pepper

Fresh Spring Rolls – small pieces of cooked chicken, cooked bean thread noodles, bronze or green leaf lettuce, bean sprouts, broccoli, cilantro, zucchini squash, carrots, green onions, cilantro and spring roll wrappers

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

Preparing the Vegetables:

Thinly slice the zucchini into 4-inch-long strips.

Next, thinly slice the carrots into 4-inch-long strips.

Then cut off small pieces of the broccoli florets.

Thinly slice the green onion lengthwise into about 4-inch strips.

Set the vegetables aside.

For the Noodles:

In a medium size sauce pan, boil water.

Add the bean thread noodles.

Then…

…stir them up a bit.

Cook until the noodles are soft, slippery, and translucent (about 5 minutes).

When the noodles are done, rinse them in cold water.

Set aside.

For the Chicken:

Heat a small skillet on medium heat and add olive oil.

To the pan add…

…the chicken.

To the chicken, add granulated garlic, onion powder and pepper.

Stir the chicken as it cooks.

Cook until the chicken is completely cooked through and slightly browned (about 10 minutes or more depending on the size of the pieces).

Set aside for a moment.

For the Fresh Spring Rolls:

For the Wrappers – Fill a large shallow bowl with hot water (hot tap water should be fine).

Put the edges of the spring roll wrapper in the hot water.

Then, put the entire spring roll wrapper in the hot water until it starts to get soft (about 20 seconds).

Lay the spring roll wrapper on a large plate.

Filling the Wrappers – Set out all of the ingredients by the spring roll wrapper.

Lay a piece of the lettuce on the spring roll wrapper just under the middle of the wrapper.

Next…

…lay some of the bean thread noodles over the lettuce.

Then, add some of the bean sprouts.

Next, add cilantro…

…zucchini,

…broccoli,

…and green onion.

Rolling the Wrappers – Roll the wrapper over the veggies once.

Then, fold over one side about 1 inch…

…then fold over the other side about 1 inch.

Next, add a couple pieces of the carrots and chicken (browned side down).

The bottom of the wrapper will be a “window” that will show off the pretty colors.

Gently roll the wrapper tightly over the chicken and carrots.

Continue rolling the wrapper to form the spring roll.

Repeat this process for the remaining spring rolls.

Serve whole or cut the fresh spring roll…

…in half diagonally.

Serve with dipping sauce such as peanut sauce, soy sauce or teriyaki sauce.

Thank you so much for stopping by CCC!

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