Crispy Thai Chicken Spring Rolls
These crispy Thai chicken spring rolls are filled with a fresh mixture of chicken, vegetables, and herbs, wrapped in delicate rice paper. They are perfect for a light meal or appetizer.
Ingredients
- 1 cup cooked chicken breast shredded
- 1 cup rice vermicelli noodles
- 1 cup shredded carrots
- 1 cup cucumber cut into thin strips
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1 cup bean sprouts
- 8-10 pieces rice paper wrappers
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon freshly squeezed lime juice
- to taste Sriracha or sweet chili sauce
Instructions
- Cook the rice vermicelli noodles according to package instructions, then drain and rinse under cold water.
- In a large bowl, combine shredded chicken, cooled noodles, carrots, cucumber, mint, cilantro, and bean sprouts.
- Drizzle with soy sauce, fish sauce, and lime juice, then toss gently to mix.
- Soak a rice paper wrapper in warm water for 10-15 seconds until soft, then lay it flat on a clean surface.
- Place a small handful of filling near the bottom edge of the wrapper, fold the bottom over, tuck in the sides, and roll tightly.
- Repeat with remaining wrappers and filling mixture.
- Arrange spring rolls on a platter and serve with dipping sauce.
- Garnish with additional mint and cilantro leaves, and serve with lime wedges.
Notes
Serve with Sriracha or sweet chili sauce for dipping.