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Chicken Fresh Spring Rolls

Fresh Spring Rolls with Vegetables and Chicken

A light and flavorful appetizer or main dish.
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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.