The crunch of crisp veggies, the smoky char of grilled chicken, and the tangy, zesty kick of homemade dipping sauce—these Fresh Asian Grilled Chicken Spring Rolls are a feast for the senses! They’re colorful, refreshing, and packed with bold flavors that will have you reaching for seconds (or thirds). I first stumbled upon these during a summer barbecue when I was experimenting with Asian-inspired recipes, and they’ve been a hit ever since. Whether you’re hosting friends, craving something light and fresh, or simply want to elevate your dinner game, this recipe checks all the boxes. Trust me, once you try these spring rolls, you’ll never look at store-bought ones the same way again.
What makes these spring rolls so special is the combination of flavors and textures. You’ve got the smoky grilled chicken, crunchy veggies, tender rice noodles, and a dipping sauce that’s equal parts tangy, sweet, and savory. Plus, they’re surprisingly simple to make! If you’re new to rolling spring rolls, don’t worry—I’ve got tips to ensure success and make the process fun. So, grab your apron and let’s get rolling (pun intended)! Fresh Asian Grilled Chicken Spring Rolls are about to become your new favorite recipe.
Why You’ll Love This Recipe
- Quick & Easy: These spring rolls come together in under 40 minutes, making them perfect for a weeknight dinner or impromptu gathering.
- Healthy and Fresh: Packed with lean protein, fresh veggies, and delicate rice noodles, this recipe is as wholesome as it is delicious.
- Customizable: You can swap out the protein or veggies based on your preferences or what you have in your fridge.
- Perfect for Any Occasion: Whether it’s a casual lunch, a dinner party appetizer, or a light dinner, these spring rolls are sure to impress.
- Vibrant Flavors: The combination of grilled chicken, fresh herbs, and tangy dipping sauce makes every bite a flavor explosion.
What sets these apart is the grilled chicken—most spring roll recipes skip this step, but the smoky char takes these rolls to another level. Plus, the mix of herbs and veggies makes them as pretty to look at as they are to eat. You’ll feel like you’re dining at a trendy fusion restaurant, but you made them in your own kitchen! These are also perfect for picky eaters or those with dietary restrictions because you can easily adapt the ingredients to suit your needs.
Ingredients You Will Need
This recipe uses simple, fresh ingredients you can find at your local grocery store or farmer’s market. Together, they create a perfect balance of flavors and textures.
- For the grilled chicken:
- 2 medium-sized chicken breasts
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tsp garlic powder
- 1 tsp ginger powder
- Juice of half a lime
- For the spring rolls:
- 8-10 round rice paper wrappers
- 1 cup cooked rice noodles
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1 cup shredded purple cabbage
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- For the dipping sauce:
- 1/4 cup hoisin sauce
- 1 tbsp peanut butter (or almond butter for nut-free)
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sriracha (optional, for heat)
If you don’t have fresh mint or cilantro, you can substitute with Thai basil or parsley. For a vegetarian version, swap the chicken with tofu or mushrooms. And if you’re avoiding gluten, just use tamari instead of soy sauce—it’s an easy substitution!
Equipment Needed
- Grill or grill pan (a stovetop pan works perfectly)
- Cutting board
- Sharp knife
- Mixing bowls (small and medium)
- Large shallow dish or pie pan (for soaking rice paper)
- Tongs (for handling the chicken on the grill)
- Clean kitchen towel (to work with the rice paper)
If you don’t have a grill, don’t worry! A cast-iron skillet works beautifully to achieve that same smoky flavor. Just be sure to preheat it well and use medium-high heat to sear the chicken. And if you don’t have a pie pan for soaking the rice paper, a large plate or shallow bowl will work just fine.
Preparation Method
- Prepare the chicken marinade: In a medium bowl, whisk together soy sauce, sesame oil, honey, garlic powder, ginger powder, and lime juice. Add the chicken breasts, ensuring they’re fully coated. Cover and refrigerate for at least 20 minutes, or up to 2 hours.
- Grill the chicken: Preheat your grill or grill pan to medium-high heat. Remove chicken from the marinade and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F (75°C). Let the chicken rest for 5 minutes before slicing into thin strips.
- Cook the rice noodles: Follow the package instructions to boil the rice noodles. Once cooked, rinse them under cold water to stop the cooking process and set aside.
- Prep the vegetables: While the chicken is marinating, wash and thinly slice the cucumber, shred the carrots and cabbage, and pick the mint and cilantro leaves.
- Make the dipping sauce: In a small bowl, whisk together hoisin sauce, peanut butter, rice vinegar, soy sauce, sesame oil, and sriracha. Taste and adjust seasoning as needed.
- Prepare the rice paper: Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 seconds, or until it’s soft and pliable. Lay it flat on a clean, damp kitchen towel.
- Assemble the spring rolls: Place a small amount of rice noodles in the center of the wrapper. Add a few strips of grilled chicken, shredded carrots, cucumber slices, purple cabbage, and a few mint and cilantro leaves. Fold the bottom of the wrapper over the filling, tuck in the sides, and roll tightly to seal.
- Serve: Arrange the spring rolls on a platter and serve with the dipping sauce on the side. Garnish with extra mint leaves or sesame seeds for a beautiful presentation.
Cooking Tips & Techniques
Making spring rolls might seem intimidating at first, but it’s easier than you think! Here are some tips for success:
- Don’t oversoak the rice paper: A quick dip in warm water is enough to make them pliable. If you soak them too long, they’ll tear easily.
- Prep everything ahead of time: Make sure all your fillings are ready and within reach before you start assembling.
- Keep your workspace damp: Use a damp kitchen towel to prevent the rice paper from sticking or drying out.
- Roll tightly but gently: If you overfill, it’ll be harder to roll the wrapper. Aim for a snug but not overly stuffed roll.
- Don’t skip resting the chicken: Letting the grilled chicken rest before slicing locks in the juices and keeps it tender.
And don’t stress if your first few rolls aren’t perfect—consider them practice! By the time you finish assembling, you’ll be a pro.
Variations & Adaptations
- Vegetarian Option: Swap out the grilled chicken for tofu or tempeh. Marinate and grill them the same way for maximum flavor.
- Seafood Twist: Use grilled shrimp or crab meat instead of chicken for a seafood-inspired version. Fresh shrimp pairs beautifully with the tangy dipping sauce.
- Low-Carb Alternative: Skip the rice noodles and add extra veggies like zucchini noodles or shredded lettuce to keep it light and keto-friendly.
- Seasonal Ingredients: Swap the cucumber and carrots for whatever’s in season. Thinly sliced radishes or bell peppers would add a delightful crunch!
My personal favorite variation is swapping the chicken for grilled shrimp and adding avocado slices for some creamy richness—it’s a total game changer!
Serving & Storage Suggestions
Spring rolls are best served fresh, but here’s how to enjoy them at their best:
- Serve: Arrange the spring rolls on a platter with the dipping sauce in the center. Sprinkle sesame seeds or chopped peanuts on top for a fancy touch.
- Pair: These rolls go perfectly with iced green tea or a light Asian soup like miso or pho.
- Store: Wrap each spring roll individually in plastic wrap to prevent sticking, then store them in an airtight container in the refrigerator for up to 2 days.
- Reheat: Spring rolls are best enjoyed cold, but if you prefer them warm, you can pop them in the microwave for 10-15 seconds.
The flavors actually deepen overnight, so don’t be surprised if they taste even more vibrant the next day!
Nutritional Information & Benefits
Here’s what to love about these Fresh Asian Grilled Chicken Spring Rolls:
- Calories: Approximately 180 per roll
- Protein-packed: Grilled chicken and peanut butter provide a good punch of protein.
- Low in fat: A light recipe that doesn’t skimp on flavor.
- Rich in vitamins: Fresh veggies like carrots, cucumber, and cabbage offer a variety of vitamins and antioxidants.
- Gluten-Free: Use tamari instead of soy sauce for a gluten-free version.
- Allergy-friendly: Easily adaptable for nut-free or vegetarian diets.
These spring rolls not only taste amazing but also provide a nutrient-dense, low-calorie option for a satisfying meal or snack.
Conclusion
These Fresh Asian Grilled Chicken Spring Rolls are the ultimate balance of flavor, texture, and nutrition. They’re great for any occasion, whether you’re hosting friends or enjoying a quiet night in, and they’re so easy to customize to fit your cravings. For me, they’re a little slice of summer, no matter the time of year, and they always bring back memories of outdoor grilling and laughter.
I can’t wait for you to try them! Let me know how you make them your own—what veggies did you add, or did you swap the chicken for shrimp or tofu? Share your creations in the comments below, and don’t forget to pin this recipe for later!
FAQs
Can I make these spring rolls ahead of time?
Yes! You can prepare the grilled chicken and vegetables ahead of time and assemble the rolls just before serving. If needed, wrap each roll in plastic wrap to keep them fresh.
What’s the best way to soften rice paper wrappers?
Dip the rice paper into warm water for about 10 seconds. Don’t let it soak too long, or it will tear easily.
Can I freeze these spring rolls?
Unfortunately, spring rolls don’t freeze well as the rice paper becomes brittle and loses its texture. They’re best enjoyed fresh!
What can I use instead of rice paper wrappers?
If you can’t find rice paper, you can use large lettuce leaves as a low-carb alternative. Butter lettuce works particularly well!
How can I make the dipping sauce nut-free?
Simply swap the peanut butter with sunflower seed butter or tahini for a nut-free version of the sauce.
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Fresh Asian Grilled Chicken Spring Rolls Recipe You’ll Love
- Total Time: 35 minutes
- Yield: 8-10 spring rolls 1x
Description
These Fresh Asian Grilled Chicken Spring Rolls are a feast for the senses with their smoky grilled chicken, crunchy veggies, tender rice noodles, and tangy dipping sauce. Perfect for any occasion, they are colorful, refreshing, and packed with bold flavors.
Ingredients
- 2 medium-sized chicken breasts
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tsp garlic powder
- 1 tsp ginger powder
- Juice of half a lime
- 8–10 round rice paper wrappers
- 1 cup cooked rice noodles
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1 cup shredded purple cabbage
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup hoisin sauce
- 1 tbsp peanut butter (or almond butter for nut-free)
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sriracha (optional, for heat)
Instructions
- Prepare the chicken marinade: In a medium bowl, whisk together soy sauce, sesame oil, honey, garlic powder, ginger powder, and lime juice. Add the chicken breasts, ensuring they’re fully coated. Cover and refrigerate for at least 20 minutes, or up to 2 hours.
- Grill the chicken: Preheat your grill or grill pan to medium-high heat. Remove chicken from the marinade and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F (75°C). Let the chicken rest for 5 minutes before slicing into thin strips.
- Cook the rice noodles: Follow the package instructions to boil the rice noodles. Once cooked, rinse them under cold water to stop the cooking process and set aside.
- Prep the vegetables: While the chicken is marinating, wash and thinly slice the cucumber, shred the carrots and cabbage, and pick the mint and cilantro leaves.
- Make the dipping sauce: In a small bowl, whisk together hoisin sauce, peanut butter, rice vinegar, soy sauce, sesame oil, and sriracha. Taste and adjust seasoning as needed.
- Prepare the rice paper: Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 seconds, or until it’s soft and pliable. Lay it flat on a clean, damp kitchen towel.
- Assemble the spring rolls: Place a small amount of rice noodles in the center of the wrapper. Add a few strips of grilled chicken, shredded carrots, cucumber slices, purple cabbage, and a few mint and cilantro leaves. Fold the bottom of the wrapper over the filling, tuck in the sides, and roll tightly to seal.
- Serve: Arrange the spring rolls on a platter and serve with the dipping sauce on the side. Garnish with extra mint leaves or sesame seeds for a beautiful presentation.
Notes
[‘Don’t oversoak the rice paper to avoid tearing.’, ‘Prep all ingredients ahead of time for easier assembly.’, ‘Use a damp kitchen towel to prevent rice paper from sticking or drying out.’, ‘Let the grilled chicken rest before slicing to retain its juices.’, ‘Spring rolls are best served fresh but can be stored in the refrigerator for up to 2 days.’]
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Asian
Nutrition
- Serving Size: 1 spring roll
- Calories: 180
- Sugar: 5
- Sodium: 350
- Fat: 4
- Saturated Fat: 1
- Carbohydrates: 20
- Fiber: 2
- Protein: 12
Keywords: Asian spring rolls, grilled chicken, healthy appetizer, fresh veggies, rice paper rolls, dipping sauce, gluten-free, customizable recipe
