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