Coupon Clipping Cook

Fresh Spring Rolls with Vegetables and Chicken

Fresh spring rolls are so pretty and amazingly delicious.

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 can be seen.

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

Here’s another recipe for fresh spring rolls you may like “Fresh Spring Rolls with Shrimp“.

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 has a wonderful combination of flavors and textures and when dipped in peanut sauce, it tastes heavenly.

Easy Peanut Sauce

Here’s are quick and easy homemade peanut sauce that tastes really good with these spring rolls “Easy Peanut Sauce“.

These are easier to make than you may think too.

Let’s check out the ingredients.

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

For the 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

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

Here’s how to make it.

Preparing the Vegetables:

Thinly slice the zucchini into 4 inch strips.

Next, thinly slice the carrots into 4 inch 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.

Then…

…add the chicken.

To the pan, 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 a dipping sauce such as peanut sauce, soy sauce or teriyaki sauce and enjoy each and every bite.

Thank you so much for stopping by CCC!

More Asian Inspired Recipes You May Like:

Baby Bok Choy with Garlic and Ginger

Pan-Fried Pork Chinese Dumplings with Dipping Sauce

Mango and Orange Honey Walnut Shrimp

Shrimp and Fried Rice

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0 from 0 votes
Print Recipe

Fresh Spring Rolls with Vegetables and Chicken

A light and flavorful appetizer or main dish.

Course Appetizer, Main Course, Side Dish
Cuisine Chinese
Keyword Chicken Spring Rolls, Fresh Spring Rolls, Spring Rolls, Summer Rolls
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 4 (Makes 12 Fresh Spring Rolls)

Ingredients

For the Bean Thread Noodles:

  • 1 bunch dried (uncooked) bean thread noodles
  • Water for boiling the noodles

For the Chicken:

  • 2 boneless skinless chicken breasts cut in small pieces
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground black pepper

For the Fresh Spring Rolls:

  • 12 spring roll wrappers
  • 2 cooked boneless skinless chicken breasts cut in small pieces
  • 2 cups cooked bean thread noodles
  • 1 bunch bronze leaf lettuce
  • 2 cups fresh bean sprouts
  • 1 bunch cilantro
  • 1 mediums size zucchini thinly sliced into 4 inch long strips
  • 1 cup of small broccoli florets coarsely chopped
  • 3 green onions thinly sliced into 4 inch long strips
  • 2 to 3 medium size carrots thinly sliced into 4 inch long strips

Instructions

For the Noodles:

  1. In a medium size sauce pan, boil water and add the bean thread noodles. Stir them up a bit and cook for about 5 minutes or until the noodles are soft, slippery, and translucent.  

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

For the Chicken:

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

  2. To the pan add the cut pieces of chicken, granulated garlic, onion powder and pepper.  Stir together.

  3. Continue to cook the chicken while stirring so the chicken cooks evenly.   

  4. 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:

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

  2. Put the edges of a 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). 

  3. Lay the spring roll wrapper on a large plate.  

  4. Filling the Wrappers - Set out all of the ingredients by the spring roll wrapper. Lay a piece of lettuce on the spring roll wrapper just under the middle of the wrapper.

  5. Then top the lettuce with small portions of the bean thread noodles, bean sprouts, cilantro, zucchini, broccoli, and green onion. 

  6. Rolling the Wrappers - Roll the wrapper once, just over the veggies. Then fold over one side of the wrapper in about 1 inch.  Then fold over the other side of the wrapper in about 1 inch.

  7. 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.
  8. Continue rolling the wrapper to form the spring roll.  Repeat this process for the remaining spring rolls.

  9. The spring roll can be served whole or cut in half diagonally. 

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

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8 Comments

  1. So great to find your beautiful blog via Ann! Your spring rolls look absolutely amazing…as is your food styling 🙂

  2. These are just gorgeous! Loved your guest post 🙂

  3. Hey CCC! I have a little surprise for you over at Stella B’s today! Thanks for all the yummy recipes and bloggy inspiration you give to all of us:)
    Stella B’s Kitchen

  4. Congrats on the guest posting-popping over to Ann’s site now!