Thai Chicken Spring Roll Recipe

Prepare chicken and vermicelli

If not already cooked, poach 2 medium chicken breasts in simmering water with a pinch of salt for 12–15 minutes until internal temperature reaches 74°C (165°F). Cool slightly and shred finely. Cook rice vermicelli according to package instructions (usually 3–4 minutes in boiling water), rinse under cold water, drain well and cut into shorter lengths (about 6–8 cm) for easier rolling.

Prepare vegetables and herbs

Finely shred red cabbage, julienne carrot and cucumber, thinly slice green onions, rinse and drain bean sprouts, and pick basil and cilantro leaves from stems. Place all prepared ingredients in a large mixing bowl.

Season filling

Add shredded chicken and cooked vermicelli to the bowl with vegetables. Toss gently with 1/2 tsp salt and 1/4 tsp white pepper, adjusting to taste. Mix to combine but avoid overworking so vegetables remain crisp.

Soften rice papers

Fill a large shallow bowl or pie plate with warm water. Working one at a time, briefly submerge a rice paper wrapper for 6–10 seconds until pliable but not overly soft (it will continue to soften). Lay wrapper flat on a clean damp towel or cutting board.

Assemble spring rolls

Place about 2–3 tablespoons of the filling (approx. 2 tablespoons chicken/vermicelli + vegetables) in a horizontal line across the lower third of the wrapper. Top with a couple basil leaves, a few cilantro leaves and a small handful of bean sprouts. Fold bottom edge over filling, tuck sides in, then roll snugly into a sealed cylinder. Repeat to make 12 rolls.

Toast rolls

Heat a non-stick skillet over medium with 2 tbs neutral oil. Working in batches, place rolls seam-side down and toast, turning occasionally, until all sides are golden brown and slightly crisp, 6–8 minutes total per batch. Transfer to a wire rack so they remain crisp.

Toast peanuts in a dry skillet over medium heat, stirring, until fragrant and lightly browned, 3–4 minutes. Transfer to a food processor and pulse until coarsely ground (leave some texture).

In the processor add warm water, 2 tbs peanut butter, lime juice, 1 tsp soy sauce, 1/2 tsp fish sauce, brown sugar, minced garlic, grated ginger, chili and toasted sesame oil. Pulse until smooth but still slightly textured. Taste and adjust: add more lime for acidity, more water to thin, or a pinch more sugar or soy to balance. Transfer to a small bowl and keep at room temperature until serving.

Combine 1/4 cup maple syrup, 2 tbs soy sauce, 1 tsp rice vinegar and 1/2 tsp grated ginger in a small saucepan. Bring to a gentle simmer over medium-low heat and reduce until slightly syrupy and reduced by about 25–30%, 4–6 minutes. Watch closely to prevent burning. Remove from heat and let cool slightly; it will thicken more as it cools.

Arrange 3 spring rolls per plate (or as tapas portions) on a platter or individual plates. Spoon 1–2 tbs toasted peanut sauce into small dipping dishes or drizzle a little next to the rolls. Lightly drizzle the maple soy reduction over the rolls in a zigzag (about 1–2 tsp per plate) for a sweet-savory finish. Sprinkle crushed roasted peanuts over the rolls and sauce, add a lime wedge and optional micros or mixed greens for color.

Serve immediately so toasted wrappers remain crisp. Provide extra peanut sauce and lime on the side.