Roasted Chicken Spring Rolls Recipe

Prepare roasted chicken

If not already shredded, remove skin and bones from roasted chicken and shred meat into bite-sized thin strips until you have about 2 cups. Keep warm or at room temperature.

Cook and dress rice noodles

Cook rice vermicelli per package instructions (usually soak in hot water 4–6 minutes until tender). Drain and rinse with cold water. Toss noodles with 1 tsp sesame oil and a pinch of salt to prevent sticking; set aside and drain excess.

Prep vegetables and herbs

Julienne the cucumber and shred the carrot. Roughly chop cilantro, basil and mint; thinly slice green onions. Coarsely chop the roasted cashews. Place all in a large bowl and season with 1/2 tsp kosher salt and 1/4 tsp black pepper; toss gently.

Combine filling components

Add shredded roasted chicken and dressed rice noodles to the vegetable-herb mixture. Toss gently to combine, tasting and adjusting salt or herbs as needed. Keep the filling slightly loose (not wet) so wrappers seal easily.

Make chili-herb dipping sauce by whisking together 1/2 cup chili jam, 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tbsp lime juice, and 1 tsp honey or palm sugar in a small bowl. Add 1–2 tbsp warm water to reach a slightly pourable but still thick glaze consistency. Taste and adjust acidity or sweetness as desired.

Reserve about 1/4 cup of the sauce for brushing inside rolls (optional) and serve the rest in a small bowl for dipping.

Set up station

Arrange a clean flat work surface, a shallow bowl of warm water for soaking wrappers, a small bowl of cold water (optional) and a damp kitchen towel to rest finished rolls. Have filling nearby in a shallow bowl.

Soak rice paper

Submerge one rice paper wrapper in the warm water for 8–12 seconds until pliable but not overly soft (it will continue to soften). Lay the softened wrapper flat on the work surface.

Fill and roll

Place a small handful (about 1/4–1/3 cup) of the filling across the lower third of the wrapper, leaving 1–2 inches free at both sides. If using, brush a thin layer (about 1/2 tsp) of reserved chili jam sauce across the filling for extra heat. Fold the bottom edge up over the filling, fold both sides inward snugly, then roll tightly toward the top to form a sealed cylinder. Avoid overfilling; the wrapper should stretch but not tear.

Finish and store

Place finished roll seam-side down on the damp towel. Repeat with remaining wrappers and filling (should yield about 10–12 rolls depending on filling amount). If not serving immediately, cover loosely with plastic wrap or a damp towel and refrigerate up to 4 hours. For longer storage, place rolled springs in an airtight container with parchment between layers.

Optional crisping

For a warm crispy variation, lightly brush assembled rolls with neutral oil and pan-fry seam-side down in a nonstick skillet over medium heat 1–2 minutes per side until golden and crisp. Serve immediately.

Arrange rolls on a platter with the chili jam dipping sauce. Garnish with extra chopped cashews and herb sprigs if desired. Provide small bowls of sauce for individual dipping.