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Garlic Chicken Spring Rolls

Bev Cooks Recipe by
(12 reviews)
Garlic Chicken Spring Rolls
  • Prep Time 30 min
  • Total Time 50 min
  • Servings 6
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Garlic Chicken Spring Rolls

Summer = Spring Rolls! Well, and lots of other things too.


boneless, skinless chicken breasts, cut into thin slices
tablespoons vegetable oil
tablespoons soy sauce, divided
teaspoon toasted sesame oil, divided
cloves garlic, minced
rice paper sheets
cup cooked vermicelli noodles
carrots julienned (or thinly sliced)
cups baby spinach
cup cilantro leaves (or basil, mint)
scallions, finely sliced
teaspoon brown sugar
tablespoons fresh lime juice


  • 1 In a bowl, combine the sliced chicken, vegetable oil, 2 tbsp. soy sauce, 2 tsp sesame oil and the minced garlic. Toss to coat well and marinate in fridge for 20 minutes.
  • 2 Heat a large skillet or wok over medium-high. Add the chicken and sear on all sides until cooked through, about 5 minutes. Remove from heat.
  • 3 Fill a shallow dish with warm water. Add a rice paper sheet, one at a time for 5 to 10 seconds. Remove and place on a flat surface. Layer the cooked vermicelli noodles, the chicken, spinach, carrots and cilantro right in the center of the paper.
  • 4 Fold both ends to the center and roll the sheet as tightly as you can without ripping. Continue with remaining 5 sheets and filling.
  • 5 For the dipping sauce, combine the remaining 3 tbsp. soy sauce, 2 tsp sesame oil, brown sugar, lime juice and scallions. Whisk to combine.
  • 6 Serve spring rolls with dipping sauce.
See Step By Step


Garlic Chicken Spring Rolls

As prepared by Bev Cooks,

You know how they say to eat a rainbow?

Well not like, A rainbow, but the colors of a rainbow? On your plate? As in, your food? This is like that! But it's mostly the green part of a rainbow. And the orange part. And the clear part. Rainbows aren't clear, though. So this is like eating a glass house! But it's not glass. So it doesn't hurt to eat. But the noodles inside these are sometimes called glass noodles, SO it's like eating the glassy, orange and green parts of a rainbow.


Let's start with the chicken. Slice up a couple of breasts and plop them into a bowl. Add some good ol' freshly minced garlic, some vegetable oil, soy sauce and toasted sesame oil.

Ingredients for Garlic Chicken Spring Rolls

Toss to coat, cover and slide her into the fridge for one Friends episode.

Toss to coat

In the meantime, prep the rest. Dump about a cup's worth of rice vermicelli noodles into some boiling water and cook for about 2 minutes, until soft. Then drain under cool water and set aside.

Also, julienne your carrots, or slice them super thinly.

More ingredients for Garlic Chicken Spring Rolls

Then throw that marinated chicken into a wok or a large heated skillet. Sear on all sides until cooked through, about 5 minutes.

Searing chicken

This is where it gets fun. Fill a shallow dish with warm water. One at a time, add a rice paper sheet into the water and soak for seriously only 5 to 10 seconds. It might not be COMPLETELY pliable, but that's fine!

Preparing rice paper sheets

Carefully lay it on a flat surface. It might be sticky, so use gentle fingers.

Carefully lay sheet

Then we just layer! Little bit of rice noodles, 3 or 4 slices of chicken...

Layering chicken and rice noodles


Layering spinach


Layering carrots


Layering cilantro

Okay this part is tricky! Fold in the sides toward the center of the roll, like so...

Fold in sides toward center

And then roll it up as tightly as you can, without ripping. Obviously we are, ahem, not very skilled at the rolling. But it doesn't matter because….

Rolling it up

You still end up with this! And oh, make your dipping sauce, which is a little bit of soy sauce, sesame oil, brown sugar and lime juice. And scallions. Oh dear it's so good.

Slice if you like it

Slice if you feel like it! I sliced about half of mine. I was too impatient because they taste SO FREAKING GOOD.

Overhead shot of Garlic Chicken Spring Rolls

Make these. It's summer. You won't regret it. And then send me a picture showing off your rolling skills. UGH.

Bev has come to terms that she's not the best at rolling spring rolls. But she does have a joke for you! Oh, no? Oh. For more musings, visit her blog at Bev Cooks and her Tablespoon profile.
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