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Summer Spring Rolls Recipe

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4.3 from 42 reviews

These fresh and vibrant Summer Spring Rolls are a delicious and healthy appetizer or light meal, featuring tender chicken, crisp vegetables, and delicate rice noodles wrapped in soft rice paper. Perfect for warm weather, they combine refreshing textures and flavors, enhanced by a tangy rice vinegar dressing and served with your favorite dipping sauce.

Ingredients

Protein

  • 3 chicken breasts (sliced in half, seasoned to personal preference, such as teriyaki, or rotisserie chicken)

Vegetables

  • 4 shredded carrots
  • 1 cucumber (julienned)
  • 1 head of romaine lettuce (leaves separated and washed)
  • 1 bunch cilantro (chopped)

Others

  • ⅓ package rice noodles
  • 10 rice paper sheets
  • 2 tbsp rice vinegar
  • 1 tsp sugar

Instructions

  1. Cook the chicken: Fully cook the chicken breasts by your preferred method until no longer pink, then cut into 16 strips. Alternatively, use pre-cooked rotisserie chicken for convenience.
  2. Prepare the romaine: Separate and wash full leaves of romaine lettuce, removing them cleanly from the head. Set aside.
  3. Prepare the cucumber: Peel the cucumber and slice it lengthwise into thin strips (julienne style) for easy rolling.
  4. Shred the carrots: Shred the carrots finely to provide texture inside the rolls.
  5. Make the vinegar dressing: Combine 2 tablespoons of rice vinegar with 1 teaspoon of sugar until the sugar dissolves.
  6. Marinate vegetables: Divide the sweetened rice vinegar evenly, adding half to the shredded carrots and half to the julienned cucumber. Let them sit to absorb the flavors and set aside.
  7. Cook the rice noodles: Boil salted water and cook the rice noodles for 3-4 minutes until tender. Drain well, rinse immediately with cold water, and drain again to prevent sticking.
  8. Soften the rice paper: Fill a flat dish with warm (not hot) water. Immerse one rice paper sheet for 15-30 seconds until pliable. Lay it flat on a dry towel to remove excess water and avoid tearing.
  9. Assemble the spring rolls: Place the softened rice paper on a flat surface. Arrange a romaine leaf, some chicken strips, marinated cucumber, rice noodles, chopped cilantro, and marinated shredded carrot side by side on the sheet. Carefully roll the rice paper, tucking in the sides snugly but without overfilling to avoid ripping.
  10. Serve: Serve the fresh spring rolls immediately with peanut sauce or sweet chili sauce for dipping.

Notes

  • Use cool or room temperature water to soften rice paper to prevent tearing.
  • Adjust chicken seasoning to suit your taste, teriyaki adds a sweet and savory element.
  • Rice paper can tear easily if overfilled; be careful to roll tightly but gently.
  • These rolls are best eaten fresh to maintain the crisp texture of vegetables.
  • Store leftover ingredients separately and assemble just before serving for best results.
  • For a vegetarian version, omit the chicken and add tofu or extra vegetables.

Find it online: https://justsosavory.com/summer-spring-rolls-recipe/