When I don’t have a lot of prep time, I make this recipe in the slow cooker, where everything cooks together without any further cooking. I serve it with rice. Feel free to add more spice if you choose; it isn’t spicy because my kids wouldn’t eat it otherwise.
| Prep Time: | 15 mins |
| Additional Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 rolls |
Ingredients
- 4 (8 1/2-inch) rice paper wrappers
- 1 cooked chicken breast half, cut into thin strips
- 1 red bell pepper, cut into thin strips
- 1 English cucumber, cut into thin strips
- 1 carrot, cut into thin strips
- 4 sprigs chopped fresh basil
- 4 sprigs chopped fresh mint
- 4 sprigs chopped fresh cilantro
Instructions
- Soak a rice paper wrapper in cold water just until it becomes flexible, 1 minute or less. Place on a slightly damp towel. Place some baby greens near the bottom of the round. Top with strips of chicken and pepper, leaving about a 1-inch margin on the sides. Roll tightly just until the bottom edge meets the center of the paper and sticks there. Then continue to add more chicken strips and vegetable strips. Finish with torn pieces of herbs. Complete the roll, pressing the ingredients to keep roll tight and tucking in the sides.
- Transfer completed rolls to a plate lined with damp paper towels. Cover each roll with damp papers towels as you work to prevent them from drying out; don’t let the rolls touch each other or they will stick together.
- Dotdash Meredith Food Studios
- The strips of chicken and vegetables should be no longer than about 6 inches to leave an inch margin open on the sides of the wrappers for tucking.
- All measures are approximate. You can use whatever you have on hand–leftover steak, pork, cooked shrimp–and any crisp fresh veggies or herbs you might prefer.
Nutrition Facts
| Calories | 146 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 2 g |
| Protein | 17 g |
| Saturated Fat | 1 g |
| Sodium | 49 mg |
| Sugars | 3 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Wouldn’t change a thing about this delicious dish. My taste buds were jumping with joy with every bite.
excellent. Good tips on how to do it.
Easy and so fresh. I added shrimp and served it with Vietnamese steak and dipping sauce.
Fantastic recipe. I added chopped radishes and chopped jalapenos for some extra zip.
Excellent alternative to the Vietnamese spring roll. However, I would make some changes to recipe. I peeled the carrot and half of the cucumber to reduce the toughness in each bite and that worked out well. It only took me about 3 seconds to wet my rice paper wrapper, including flipping to the opposite side. I was confused by Chef John’s meaning of “baby greens,” so I would rewrite that to cucumbers and carrots. I found that I already had enough in my roll without adding another layer of chicken and pepper and I ended up making 6 rolls instead of 4 and they were still huge, something to keep in mind if you’re making a large quantity. As others mentioned, this is delicious with a peanut sauce and I recommend a simple one by the Minimalist Baker on the interwebs.
Really nice and easy recipe and nice and easy to make
I LOVE THIS. I made it for me and my mom and it was AMAZING. I also added seaweed chips to it (only one) to see how it would taste and it was awesome would definitely be making again
I am not a cook but I love cooking food and trying new food at restruants. Big fan of Asian style cooking but no experience. I like combining styles but am a bit afraid to experament. This video gave me the basics and confidence I needed to exparament. I added a bit of my own home made chicken stock that has parcley, onion powder, gqrlic, chili powder. Then I added thin slices of pork spiced with my custom spice of smoked paprika, awesome. Thank you. I’ll start taking pics.
The video was very helpful to watch before attempting this recipe. Chef John has a lot of helpful tips. I used fried tofu and added lots of basil and cilantro – they were a hit (and were fun to make). Admittedly, homemade spring rolls are a lot of work. I did all the chopping the night before, and then assembled and rolled the day of the party. Great recipe!
easy but not quick if you make a lot but well worth it … presents pretty … guests loved them
I’ve made these twice, and they were great both times. Just took these to a party with some peanut dipping sauce and they were super popular. Thanks Chef John!