Chicken and vegetable spring rolls with spicy-lime dipping sauce

Jul 11, 2013 at 4:00 p.m. ET

Spring rolls are great served as an appetizer or light meal during the warm months. Don’t be intimidated — they're quite easy to make!

Chicken and vegetable spring rolls with spicy-lime dipping sauce

You may enjoy spring rolls when you're out for a meal, thinking you could never make them at home. You'd be surprised! This recipe for chicken and vegetable spring rolls with spicy-lime dipping sauce is very easy to make.

We included chicken, red bell peppers, carrots and avocado in this recipe, but you can use a variety of fresh vegetables (you could also swap the chicken for cooked shrimp). Get your work area organized to make the process go more smoothly. Once you start, you'll be on a roll! This is a fun dish to serve for parties as an appetizer or even as part of a light lunch.

Chicken and vegetable spring rolls with spicy-lime dipping sauce recipe

Yields 6-8 spring rolls


For the dipping sauce

  • 1/4 cup rice vinegar
  • 1/4 cup water
  • 1-1/2 teaspoons sesame oil
  • Juice from 1/2 lime
  • 1 tablespoon sugar
  • 1 garlic clove, minced
  • 1/2 tablespoon chili paste
  • 1/2 tablespoon fresh cilantro, torn

For the spring rolls

  • 6-8 rice paper wrappers
  • 2 precooked chicken breasts (bring to room temperature), cut into thin strips
  • 1 carrot, cut into matchstick pieces
  • 1/2 red bell pepper, seeded and membrane removed, cut into thin strips
  • 1 avocado, peeled, pitted and cut into thin slices
  • 4 sprigs fresh cilantro, divided
  • 1/2 cup hot water


For the dipping sauce

  1. Add all the ingredients to a bowl and whisk together.
  2. Taste and adjust the seasoning as needed. Refrigerate until ready to use.

For the spring rolls

  1. Try to cut the chicken and vegetable strips about 2-3-inches long. Evenly divide and arrange all your ingredients near your work area, and have a platter and damp cloth handy to place over the spring rolls after you've assembled them.
  2. Add the hot water to a shallow bowl near your work area.
  3. Quickly dip one rice paper wrapper into the hot water to soften it. Gently lay it on a flat work surface.
  4. Evenly divide your ingredients (the chicken and vegetables) and pile them into the center of the bottom portion of the wrapper, about an inch from the bottom.
  5. Tightly roll the wrapper over the ingredients, working your way up. Halfway to the top of the wrapper, fold in both sides of the wrapper, then continue rolling upward.
  6. Place each finished spring roll on a platter and cover with the damp cloth.
  7. Continue this process for the remaining wrappers and ingredients.
  8. Carefully slice the spring rolls in half with a serrated knife before serving, if you'd like.
  9. Serve with the dipping sauce.

You'll be on a roll with this recipe!

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