Fresh vegetables, juicy chicken, and rice noodles rolled up in rice paper and dipped in a creamy peanut butter sauce. These Spring Rolls are quick and healthy, yet filling and delicious.
Print Recipe Add to Collection

Spring Rolls

Fresh vegetables, juicy chicken, and rice noodles rolled up in rice paper and dipped in a creamy peanut butter sauce. These Spring Rolls are quick and healthy, yet filling and delicious.
Prep Time15 mins
Cook Time40 mins
Course: Dinner
Cuisine: Asian
Keyword: Spring Rolls
Servings: 6 people
Calories: 366kcal

Ingredients

Chicken

  • 1.5 pound chicken breasts
  • 1 cup chicken broth
  • ½ teaspoon salt
  • ¼ teaspoon ginger powder
  • ¼ teaspoon garlic powder

Sauce

  • ¼ cup smooth peanut butter
  • ¼ cup water
  • ¼ cup Hoison sauce
  • 2 tablespoons sesame oil

Serving

  • 1 medium cucumber
  • 16 ounce bag packed coleslaw mix
  • 1 red bell pepper cut into long thin slices
  • 8 ounces rice vermicelli noodles cooked according to package directions
  • 12-16 pieces 8.5 inch rice paper

Instructions

Chicken

  • Oven cooking: Preheat oven to 350 degrees. Cut chicken breasts in half horizontally so that breasts are about ½” in thickness. Line a 9x13 baking pan with aluminum foil, leaving an extra 6-7” of foil on each end. Place chicken breasts in prepared pan. Stir together chicken broth, salt, ginger and garlic. Pour over chicken. Fold aluminum foil in to cover chicken. Bake until no longer pink in centers, about 35 minutes. Remove chicken and shred with two forks.
  • Instant Pot: Place chicken in inner pot. Stir together chicken broth, salt, ginger and garlic. Pour over chicken. Cook on high pressure for 10 minutes. Let natural release for 10 minutes. Remove chicken and shred with two forks.
  • Slow Cooker: Place chicken in slow cooker. Stir together chicken broth, salt, ginger and garlic. Pour over chicken. Cook on high for 4 hours or low 6-7 hours. Remove chicken and shred with two forks.

Sauce

  • Stir together all sauce ingredients until smooth. This takes about 3 minutes of vigorous stirring.

Serving

  • Slice cucumber into ¼” rounds, then cut each round into about 5 thin, matchstick like pieces.
  • Wet rice paper according to package directions (see above post for notes). Place desired amount of cucumber, coleslaw, bell pepper, noodles, and chicken onto paper. Roll and serve with sauce for dipping. Alternatively, you can add sauce with chicken and roll with sauce inside wrap.

Nutrition

Calories: 366kcal | Carbohydrates: 43g | Protein: 30g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 632mg | Potassium: 705mg | Fiber: 3g | Sugar: 5g | Vitamin A: 729IU | Vitamin C: 57mg | Calcium: 49mg | Iron: 1mg