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Spicy Asian Chicken Spring Rolls

Recipe makes 8 to 10 spring rolls.
PREP TIME includes time to marinate the chicken. If you don't have time for that, simply use a rotisserie chicken.
Prep Time1 hour 15 minutes
Cook Time20 minutes
Total Time1 hour 35 minutes
Course: Appetizer or Main
Cuisine: Asian-influenced dish
Keyword: chicken spring rolls, fresh spring rolls, spring rolls
Servings: 8
Author: Hip Foodie Mom

Ingredients

For the marinade:

  • 1.25 lbs. Boneless Skinless Chicken Thighs or breasts
  • 3 to 4 cloves garlic minced
  • 1/2 cup low sodium soy sauce
  • 1/2 cup gochujang
  • 2 tablespoons coconut sugar or light brown sugar
  • 2 tablespoons agave
  • 1 teaspoon brown rice vinegar
  • 1/4 cup sesame oil

For the spring rolls:

  • 1 package rice paper wraps for spring rolls available at all Asian markets; look for the large round ones, comes with 25 sheets of rice paper
  • Large flat bowl of hot water
  • 4 cups green leaf lettuce shredded or chopped
  • 1 large red bell pepper sliced thin lengthwise
  • 3 large carrots peeled and julienned
  • ½ head red cabbage shredded
  • sprouts or cilantro

For the spicy peanut dipping sauce:

  • 1 tablespoon gochujang or more if desired
  • 1/2 cup creamy peanut butter
  • 2 to 3 tablespoons water + more if needed
  • 1 to 2 cloves garlic minced
  • 1/2 lime juice only + more if needed
  • 1 to 2 tablespoons soy sauce start with 1 tablespoon
  • 2 to 3 tablespoons hoisin sauce
  • 1 to 2 teaspoons sesame oil
  • roasted sesame seeds

Instructions

For the marinade:

  • Place boneless skinless chicken thighs into a gallon sized plastic zip top bag. Combine the garlic, soy sauce, gochujang, coconut sugar, honey, rice vinegar, and sesame oil in a bowl and mix well.
  • Pour the marinade into the plastic bag covering the chicken. Feel free to massage/move the chicken from the outside of the bag a bit to ensure the marinade is evenly distributed. Seal the bag and lay it flat in a large, shallow pan or on a plate.
  • Let the chicken marinate in the refrigerator for at least 1 hour or overnight, flipping once halfway through.

For the chicken:

  • When ready to cook, heat a large pan over medium high heat. Remove the chicken from the marinade and lay the chicken pieces down into the pan. Cook the chicken for about 5 to 8 minutes on each side, with the lid covering your pan. When the chicken is cooked through and no longer pink inside, and registers 165°F in the thickest part of the chicken thigh with an instant-read thermometer, it’s ready.
  • Let the chicken cool for just a few minutes before slicing into strips.

For the spring rolls:

  • Once you have all of your vegetables sliced, prepped and ready to go, set up a work station with all of your ingredients close by. If you’ve rolled spring rolls before, you can use a cutting board or any clean, flat surface but if this is your first time rolling, I recommend working on a non-stick silicone baking mat or something where the rice paper won’t stick so it’s easier for you to work, fold and roll.
  • Next to the prepped and cut ingredients, you will need a large bowl (or baking dish) of hot to very warm water. I boil water, let it cool down slightly and then pour it into my bowl and then let it cool down slightly so it’s not burning hot. You will need warm water to work with.
  • To begin, grab one sheet of rice paper and dip it into the warm water. Rotate the rice paper around until you have wet the entire sheet. Lay the wet rice paper down on your work surface and, working in the lower half of the rice paper, top with the spicy chicken strips and then top with the vegetables. Lay the chicken and vegetables on top of the rice paper sheet with at least 2 to 2 1/2 inches of rice paper showing at the bottom and leaving room on the sides as well to fold over.
  • Start by folding up the sides over and then gently pull the bottom part of the rice paper, up and over your vegetables. Then, continue rolling the spring roll, firmly but gently so you don’t tear the rice paper, like rolling a sleeping bag until you have rolled to the opposite end. Because the rice paper is sticky, the spring roll will just close and seal on its own. Place the finished spring roll on a non-stick baking sheet and cover loosely with plastic wrap. Be careful not to place the spring rolls too close to each other or they will stick to each other.
  • Repeat until all of the rice paper sheets have been used. *Note: you may need to get more hot water to dip the rice paper sheets into as you work.

For the spicy peanut dipping sauce:

  • To make the gochujang sauce, whisk together all of the ingredients in a small to medium-sized bowl. Taste and adjust any ingredients as desired. Sprinkle with sesame seeds and serve with the spring rolls.

Notes

TIPS FOR MAKING SPRING ROLLS
  1. use a baking dish or something flat and large so it's easier to soak the rice paper sheets.
  2. use hot or lukewarm water
  3. if you're worried about having your rice paper sheet sticking to your cutting board or work surface, lightly sprinkle on some water onto your cutting board or work area
  4. start in the lower half; don't over stuff. Make sure you have room on the sides to fold over
  5. place down the foods you want to see on the exterior of the spring roll. ie: often times, it's best to lay down the protein first (shrimp or chicken) and then the greens and veggies
  6. if your rice paper sheets are tearing, they are too wet or you may be pulling too hard or you are using foods with sharp edges
  7. keep your fingers slightly wet if you're finding it hard to roll. you can dip your fingers into the bowl or baking dish with the water that you used to wet the rice paper
MAKE AHEAD AND STORAGE
I think fresh spring rolls are best when made and eaten right away but if you have to make some In advance, only make them 1 to 2 hours in advance. Wrap tightly in saran wrap and store at room temperature. I personally don't think fresh spring rolls refrigerate well. The rice paper gets hard so I think these are best made and eaten day of.