These fresh spring rolls with rice noodles are one of my favorite quick dinners. They’re light, fresh, and easy to make at home, with coconut chicken, sweet mango, and crisp veggies in every bite. Perfect when takeout feels too heavy.
This is one of those homemade chicken spring rolls recipes that looks fancy but is actually very doable. It’s inspired by Vietnamese and Thai flavors, super family-friendly, and ready in about 30 minutes.
Fun Fact
In Vietnamese, fresh spring rolls are called gỏi cuốn, which loosely translates to “salad rolls.” Gỏi means salad, and cuốn means to roll or coil.
Ingredients
- Chicken – Cooked and shredded works best here. Rotisserie chicken is a lifesaver on busy days, but boiled chicken breast or thighs are great too.
- Coconut milk – This is the secret. It keeps the chicken juicy and adds a mild sweetness that pairs perfectly with mango. Full-fat gives the best flavor, but light coconut milk also works. Here's my go-to coconut milk (no nasties!).
- Mango – Ripe and sweet is key. If mango isn’t available, ripe papaya or even pineapple is a good swap.
- Rice paper (bánh tráng) – I prefer using larger round rice paper sheets (about 22 cm or 8.5 inches) since they’re easier to fill and roll. Most rice paper is made in Asia, so it’s usually labeled in metric sizes. Smaller sheets will work too, but they’ll make much smaller spring rolls.
- Fresh herbs – Mint, basil, or both. This is where a lot of that fresh Vietnamese-style flavor comes from, so don’t skip them.
- Vermicelli - Traditionally, Vietnamese spring rolls use rice vermicelli, which are very thin rice noodles. Depending on the brand, they may be labeled as thin rice noodles, rice sticks, or maifun. Cooking times can vary, so follow my recipe as a guide, but always check the package directions.
- Lettuce - Typically, Vietnamese spring roll recipes include lettuce leaves because they make rolling so much easier. Wrapping the noodles, vegetables, and herbs inside a lettuce leaf helps keep the filling contained so it doesn’t spread out while you roll. The lettuce also adds a nice color contrast inside the rolls. I like using romaine or butter lettuce since the soft, round leaves are the perfect size for spring rolls. Red leaf or green leaf lettuce work well too. Be sure to snap off the thick stem at the bottom of each leaf, as it can poke through the rice paper once the rolls are wrapped.
📋 You can find the full ingredient list in the Recipe Card below the article.
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How To Make Vietnamese Spring Rolls
- Soak the chicken: Place the shredded chicken in a bowl and pour the coconut milk over it. Let it sit for 10 to 15 minutes so it absorbs all that flavor.
- Make the dipping sauce: Whisk peanut butter, soy sauce, hoisin, sesame oil, and lime juice until smooth. Add warm water a little at a time until it’s creamy and pourable.
- Prep the rice paper: To soften rice paper, briefly dip it into a bowl of lukewarm water for just a few seconds. It may still feel firm when you remove it - that’s normal. The rice paper will continue to soften as it sits on the cutting board. If it starts to wrinkle or become too soft too fast, the water is likely too hot. Simply add a bit of cold water to cool it down.
- Build the rolls: Place lettuce in the center, then layer rice noodles, coconut chicken, mango, cucumber, carrot, and fresh herbs.
- Roll it up: Fold the sides over the filling, then roll tightly from the bottom like a burrito.
- Serve: Enjoy right away with dipping sauce and a sprinkle of chili flakes or crushed peanuts.
Soften the rice paper just until flexible, not fully soft. It keeps the rolls from tearing and makes rolling much easier.
My Equipment Recommendation
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- Vietnamese and Thai flavors inspire these rolls, but they’re not strictly authentic. The coconut chicken and mango are more of a homemade, modern twist.
- Let the chicken soak in the coconut milk for the full 10 to 15 minutes. That short rest makes it juicier and lightly infused with flavor.
- Have all fillings prepped and within reach before you start. Once rice paper is wet, you don’t have much time to pause.
- A ripe mango is key here. It adds a sweet contrast to the savory chicken, and an underripe mango can throw off the balance.
- Roll firmly but gently. Snug rolls hold together better, but pulling too hard can rip the wrapper.
- These spring rolls are meant to be eaten fresh. After chilling, the rice paper loses its soft, delicate texture.
- Peanut sauce is popular in Western versions, but a simple soy and lime dip keeps the flavors lighter and closer to Southeast Asian style.
- Fresh herbs really matter. Mint, basil, or a mix of both bring that bright, fresh flavor that makes spring rolls taste special.
Serving Suggestions
These fresh spring rolls can go either way. They’re great as a light main on their own, or as an appetizer before a bigger meal.
If serving as an appetizer:
• Extra peanut dipping sauce or chili garlic sauce for dunking
• Asian cucumber salad with lime to keep things fresh
• Iced green tea or coconut water for a clean, refreshing drink
If serving as a main:
• Steamed edamame with sea salt for extra protein
• A simple rice bowl or coconut rice on the side
• Thai or Vietnamese-style noodle salad to make it more filling
Storing Instructions
- To Store. Wrap leftover spring rolls individually in parchment paper and store in an airtight container in the fridge for up to 24 hours.
- To Make Ahead. All fillings can be prepped a few hours ahead and stored separately. Assemble right before serving for the best texture.
Coconut Milk Tip
This is one ingredient I’m picky about. I always buy coconut milk with no sugar, thickeners or additives. It should be just coconut and water - that’s it!
More Asian-Style Recipes
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Recipe Card
Coconut Chicken Spring Rolls with Rice Noodles
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INGREDIENTS
For the Flling
- 1 ½ cups cooked, shredded chicken (boiled or rotisserie)
- ½ cup coconut milk
- 1 ripe mango, thinly sliced
- 1 small cucumber, julienned
- 1 medium carrot, julienned
- 1 cup cooked rice noodles, vermicelli
- fresh mint, or basil leaves
- Romaine, or butter lettuce leaves
- 8 to 10 rice paper wrappers, (spring roll wrappers)
For the Dipping Sauce
- 3 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon lime juice
- warm water, to thin
- crushed peanuts or chili flakes, for topping
INSTRUCTIONS
- Place the shredded chicken in a bowl and pour the coconut milk over it. Let it soak for 10 to 15 minutes.1 ½ cups cooked, ½ cup coconut milk
- In a small bowl, whisk together the peanut butter, soy sauce, hoisin sauce, sesame oil, and lime juice. Add warm water a little at a time until the sauce is smooth and easy to pour.3 tablespoons peanut butter, 1 tablespoon soy sauce, 1 tablespoon hoisin sauce, 1 teaspoon sesame oil, warm water, 1 teaspoon lime juice
- Dip one rice paper sheet into warm water for 5 to 10 seconds, then lay it flat on a clean surface.8 to 10 rice paper wrappers
- Place a lettuce leaf in the center, then layer with rice noodles, coconut-soaked chicken, mango slices, cucumber, carrot, and fresh herbs.½ cup coconut milk, 1 ripe mango, 1 small cucumber, 1 medium carrot, 1 cup cooked rice noodles, fresh mint, Romaine
- Fold the sides over the filling, then roll it up snugly from the bottom.
- Serve with the dipping sauce and finish with a sprinkle of chili flakes.crushed peanuts or chili flakes
- Enjoyed this recipe? Leave a quick 5-star rating and review to let me know!
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Craving more fresh rolls like these? Try my Shrimp Lettuce Wraps with Peanut Sauce next!
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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