Go Back
–+ servings
Finished chicken spring rolls ready to serve.

Coconut Chicken Spring Rolls with Rice Noodles

Julia
Fresh spring rolls with coconut chicken, mango, and herbs. A quick, healthy, and easy homemade chicken spring rolls recipe inspired by Vietnamese and Thai flavors.
No ratings yet
Print Pin
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer, Main Course
Servings 8 rolls
Calories 208 kcal

VIDEO

" player-type="default" override-embed="default"]

Want to Save This Recipe?

Enter your email and we’ll send the recipe directly to you!

By submitting this form, you consent to receive emails from The Yummy Bowl.

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

Click here to add your own private notes.

NUTRITION

Calories: 208kcalCarbohydrates: 25gProtein: 8gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 17mgSodium: 550mgPotassium: 268mgFiber: 2gSugar: 6gVitamin A: 1584IUVitamin C: 16mgCalcium: 28mgIron: 2mg
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!