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Light Chicken Veggie Spring Rolls

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By Samantha Lee • March 11th, 2026
Golden translucent rice paper rolls stuffed with sliced chicken and colorful julienned vegetables Pin It
Golden translucent rice paper rolls stuffed with sliced chicken and colorful julienned vegetables | recipejoyhub.com

These light and refreshing spring rolls feature tender seasoned chicken breast paired with crisp julienned carrots, cucumber, and red bell pepper. Fresh herbs like mint and cilantro add brightness, while bean sprouts provide satisfying crunch. Wrapped in soft rice paper and served with a tangy sesame-ginger dipping sauce, they make an ideal healthy appetizer or light meal.

The first time I made spring rolls, my kitchen counter looked like a vegetable explosion and I had rice paper stuck to my forearms. These light chicken veggie spring rolls became my go-to summer dinner after a long hot day when even the thought of turning on the oven feels like a personal offense.

Last summer my neighbor Sarah came over for what was supposed to be a quick lunch and we ended up rolling spring rolls for hours talking about everything and nothing. There is something meditative about the process that turns cooking into conversation.

Ingredients

  • Boneless chicken breast: The mild flavor lets the vegetables shine while providing substance that makes these rolls satisfying enough for dinner
  • Sesame oil: Just a teaspoon adds that nutty aromatic backbone that makes everything taste more complete
  • Fresh mint and cilantro: These herbs are non negotiable they bring that bright restaurant quality flavor that dried herbs simply cannot replicate
  • Rice paper wrappers: Keep them separate until you are ready to roll because they stick to everything including each other

Instructions

Cook the chicken simply:
Season the chicken breast with salt and pepper then cook in sesame oil over medium heat for about 4 to 5 minutes per side until cooked through. Let it rest for a few minutes before slicing into thin strips against the grain.
Prep your vegetable lineup:
Julienned carrots and cucumber should be roughly the same size while the bell pepper gets cut into thin matchsticks. Having everything ready before you start rolling makes the process so much smoother.
Soften the rice paper:
Fill a large shallow dish with warm water and dip one wrapper for about 10 seconds until pliable. Lay it flat on a clean damp towel where it will be easier to work with.
Layer and roll:
Arrange lettuce chicken slices and colorful vegetables in the lower third of the wrapper. Fold the bottom edge over the filling fold in the sides and roll forward tightly like a burrito.
Make the zesty sauce:
Whisk together soy sauce rice vinegar a teaspoon each of sesame oil and honey grated ginger minced garlic and those optional chili flakes for gentle heat.
Fresh light chicken veggie spring rolls on white plate with zesty dipping sauce beside Pin It
Fresh light chicken veggie spring rolls on white plate with zesty dipping sauce beside | recipejoyhub.com

My daughter now requests these for her birthday dinner every year. What started as a quick summer lunch has become our family tradition for celebrating warm weather milestones.

The Art of Rolling

Keep your filling toward the bottom third of the wrapper and do not overstuff. A tightly rolled spring roll holds together better and looks more appetizing than one that is bursting at the seams.

Make Ahead Strategy

You can prepare all the components up to a day in advance. Store the cooked chicken sliced vegetables and sauce separately in the refrigerator then roll them just before serving for the freshest texture.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the fresh vegetables beautifully while a cold beer works just as well. For a non alcoholic option try sparkling water with lime.

  • Serve with extra sauce on the side because everyone wants more dipping power
  • These rolls travel well for picnics but pack them in a single layer to prevent squishing
  • If taking to a party cover the tray with a damp paper towel then plastic wrap to prevent drying
Handheld Asian fusion appetizer featuring tender chicken breast crisp vegetables and fresh herbs visible Pin It
Handheld Asian fusion appetizer featuring tender chicken breast crisp vegetables and fresh herbs visible | recipejoyhub.com

These fresh spring rolls are what summer tastes like in my kitchen. Hope they become a staple in yours too.

Recipe Q&A

Soak wrappers in warm water for just 10 seconds until pliable. Over-soaking makes them fragile. Work on a damp surface and roll tightly but gently.

Prepare fillings and sauce up to 24 hours ahead. Assemble rolls within 2-3 hours of serving to prevent wrappers from drying out. Cover with damp paper towels.

Shrimp, tofu, or shredded pork work beautifully. For vegetarian options, use extra vegetables, avocado, or rice noodles for added substance.

Store assembled rolls in an airtight container with damp paper towels for up to 1 day. The sauce keeps refrigerated for up to a week.

These are designed as fresh summer rolls. For fried versions, use wheat spring roll wrappers and deep-fry until golden and crispy.

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Golden translucent rice paper rolls stuffed with sliced chicken and colorful julienned vegetables
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Light Chicken Veggie Spring Rolls

Crisp rolls with chicken, fresh vegetables, and zesty dipping sauce. Ready in 35 minutes.

Prep 25m
Cook 10m
Total 35m
Servings 4
Difficulty Easy

Ingredients

Chicken

  • 7 oz boneless, skinless chicken breast
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp sesame oil

Vegetables

  • 1 medium carrot, julienned
  • 1/2 cucumber, julienned
  • 1 small red bell pepper, thinly sliced
  • 1.75 oz bean sprouts
  • 4 large lettuce leaves, torn into smaller pieces
  • 2 tbsp fresh mint leaves
  • 2 tbsp fresh cilantro leaves

Wrappers

  • 8 rice paper wrappers (8.5 in diameter)

Dipping Sauce

  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp honey
  • 1/2 tsp grated fresh ginger
  • 1 small garlic clove, finely minced
  • 1 tsp chili flakes (optional)

Instructions

1
Cook the Chicken: Season the chicken breast with salt and pepper. Heat sesame oil in a skillet over medium heat. Cook the chicken for 4–5 minutes per side, until cooked through. Let cool, then slice thinly.
2
Prepare Vegetables: Julienne the carrot and cucumber. Slice the red bell pepper into thin strips. Prepare lettuce, mint, and cilantro. Fill a large shallow dish with warm water for softening rice paper.
3
Soften Rice Paper: Dip one rice paper wrapper into the warm water for about 10 seconds until just softened. Lay it flat on a clean, damp kitchen towel or cutting board.
4
Fill and Roll: Arrange a small amount of lettuce, chicken slices, carrots, cucumber, bell pepper, bean sprouts, mint, and cilantro in the lower third of the wrapper. Fold the bottom edge over the filling, then fold in the sides and roll tightly into a cylinder. Repeat with remaining ingredients.
5
Prepare Dipping Sauce: Whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and chili flakes in a small bowl until well combined.
6
Serve: Serve the spring rolls whole or sliced in half, with the dipping sauce on the side.
Additional Information

Equipment Needed

  • Cutting board
  • Sharp knife
  • Skillet
  • Large shallow dish for soaking rice paper
  • Small bowl for sauce

Nutrition (Per Serving)

Calories 170
Protein 14g
Carbs 22g
Fat 3g

Allergy Information

  • Contains soy (soy sauce); use tamari for gluten-free option.
  • Contains sesame (sesame oil).
  • Double-check rice paper and sauce labels for potential allergens.
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Samantha Lee

Home cook sharing easy, tasty recipes and practical kitchen tips for everyday family meals.