Chicken Fresh Spring Rolls

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)
Author [email protected]


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


For the Noodles:

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

For the Chicken:

  • Heat a skillet on medium heat and add olive oil. 
  • To the pan add the cut pieces of chicken, granulated garlic, onion powder and pepper.  Stir together.
  • Continue to cook the chicken while stirring so the chicken cooks evenly.   
  • 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 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). 
  • 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 lettuce on the spring roll wrapper just under the middle of the wrapper.
  • Then top the lettuce with small portions of the bean thread noodles, bean sprouts, cilantro, zucchini, broccoli, and green onion. 
  • 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.
  • 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.
  • The spring roll can be served whole or cut in half diagonally. 
  • Serve with dipping sauce such as peanut sauce, soy sauce or teriyaki sauce.