Today is a bonanza. I’m talking to you about chicken spring rolls but really I’m bringing you the option to have…a SPRING ROLL PARTAY. What I love about this is you can prep everything but the rice paper and vermicelli beforehand! I’ll let you know how I made mine and give you other options to add to your spring roll conga line!
Let’s start with what’s in my spring roll:
- 1 package of rice paper (not pictured)
- Pickled carrots (recipe below)
- Vietnamese chicken (recipe below)
- 1 cup of cilantro, minced
- 3/4 head of romaine lettuce, cut into thin strips
- 1 package of rice vermicelli- 1 bunch inside the package
- Peanut sauce, for dipping (not pictured + recipe below)
chicken spring rolls//
makes 8-10 rolls
Make the rice noodles/vermicelli according to directions. Let cool prior to starting.
Start by placing a rice paper into a large shallow plate filled with about a 1/4 inch of water. Spin around in the water, making sure to get the edges wet. Let it only sit for a few seconds. Carefully lift out of the water and place onto a clean flat surface.
Add toppings to the top 1/3 of the sheet. Don’t add too much or the paper will rip! I started with pickled carrots. Then added the chicken. (Recipes for carrots and chicken below!) Next up is the lettuce and cilantro.
Finally top with rice vermicelli. Now start rolling! And keep it tight!
Tuck in the filling while folding the side so nothing falls out! Now roll towards the top of your wrapper. Continue to keep it tight.
Dip in peanut sauce and eat!
Other meat options:
- If you’re more into pork, you can substitute the chicken thigh with pork loin/shoulder to be marinated.
- You could also do shrimp spring rolls! Buy peeled, de-veined shrimp and give them a quick boil until pink!
- Grilled extra firm tofu slathered with soy sauce would be an excellent idea for vegetarians/vegans!
Other possible filling options:
- Pickled daikon
- Cucumbers, peeled and cut into strips
- Jalapeños, thinly sliced and seeded
- Peanuts, crush
- Scallions, deep-fried
- Egg rolls, fried and halved
- 1 1/4 pound chicken thigh, cut into strips
- 1/4 small onion, minced
- 1 garlic clove, minced
- 1/2 tablespoon pepper
- 1/2 tablespoon thick soy sauce
- 3 tablespoons vegetable oil
- 4 tablespoons sugar
Combine the onion, garlic, pepper, soy sauce, oil, and sugar. Add chicken, making sure to thoroughly coat all pieces. Refrigerate for 4-5 hours up to overnight. Set skillet on medium-high heat. Cook chicken until cooked through.
- 3 medium carrots, peeled and cut into thin strips*
- 1 small poblano pepper, cut into thin strips and seeded
- 3/4 tablespoon salt
- 3 tablespoons sugar
- 1/2 cup rice wine vinegar
- 1 cup water
Massage carrots with salt and sugar. Put into a well-sealed jar. Add rice wine vinegar and water. Use after 30 minutes. Refrigerate.
*If you would like to add some pickled radish, I would purchase a medium daikon radish. Peel it and cut into thin strips. Just double the salt, sugar, vinegar and water.
- 2 1/2 teaspoons peanut butter
- 2 teaspoons water
- 1 teaspoon soy sauce
- 1 teaspoon lime juice
- 1 teaspoon Sriracha
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sesame oil
- 1/2 teaspoon sugar
- Crushed peanuts (optional)
Combine well. Garnish with crushed peanuts if you would like!