Garlic Chicken Spring Rolls Recipe

I couldn’t resist making these Chicken Spring Rolls where succulent chicken breasts meet garlic, soy sauce, and toasted sesame oil. The medley of vibrant rice noodles, julienned carrot, and crisp red bell pepper creates a delightful mix of textures and flavors. This dish offers a lively twist on a classic favorite.

I recently came across a twist on garlic chicken spring rolls that got me really excited to try something different. I started by slicing up 2 boneless skinless chicken breasts and marinating them with 3 freshly minced garlic cloves, 2 tablespoons vegetable oil, 2 tablespoons soy sauce, and 1 teaspoon toasted sesame oil.

I let the chicken chill in the fridge for about 30 minutes, which really helps the flavors sink in. While that was happening, I prepared 200 grams dried rice noodles and got a few veggies ready like a julienned medium carrot, a thinly sliced red bell pepper, 1 cup shredded lettuce and 1/2 cup bean sprouts.

I seared the chicken until it was perfectly cooked and then wrapped everything up in 8 rice paper wrappers. This recipe makes for a fresh, tasty twist on a classic chicken spring roll recipe and even gives off hints of Vietnamese rice paper rolls feel.

Enjoy the burst of flavour!

Why I Like this Recipe

I really love this recipe coz it’s super simple but packs a big flavor punch. I like how the garlic and soy sauce marinade makes the chicken taste amazing and really lets the flavors seep in after hanging out in the fridge for half an hour.

I also enjoy how the crunchy veggies and soft rice noodles mix together so nicely. It gives every bite a fun mix of textures that makes eating these rolls interesting, even if I mess up a roll here and there.

Another reason I like it is that it’s super flexible. I dont stress about perfect rolling technique because it still comes out tasting awesome, which makes cooking a lot less intimidating for me.

Ingredients

• Chicken breasts: High-quality protein that makes the dish filling and gives a tender bite.
• Garlic cloves: Aromatic garlic adds zesty flavor and carries antioxidants to boost the taste.
• Soy sauce: This salty umami liquid deepens flavor, though you should use just a bit.
• Rice noodles: Soft rice noodles supply easy carbohydrates adding a smooth texture with every bite.
• Carrot: Crunchy carrots contribute fiber and a subtle sweetness, making dish more vibrant.
• Bean sprouts: They offer a crisp freshness and extra nutrients for balance and crunch.
• Toasted sesame oil: Toasted sesame oil gives a nutty, rich aroma that lifts the overall flavor.
• Red bell pepper: Bright red bell pepper brings mild sweetness, extra vitamin C, and a lively crunch.
• Lettuce: Lettuce adds fresh crispness and a light texture for a balanced bite.

Ingredient Quantities

• 2 boneless, skinless chicken breasts
• 3 garlic cloves, freshly minced
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 teaspoon toasted sesame oil
• 200 grams dried rice noodles
• 1 medium carrot, julienned
• 1 red bell pepper, thinly sliced
• 1 cup shredded lettuce
• 1/2 cup bean sprouts
• 8 rice paper wrappers
• Salt and pepper, to taste

How to Make this

1. Slice up the chicken breasts into thin strips and toss them in a bowl with the minced garlic, vegetable oil, soy sauce and toasted sesame oil.

2. Cover the bowl and let it chill in the fridge for about 30 minutes so the flavors can really seep in.

3. Meanwhile, prepare the dried rice noodles according to the package instructions (usually soaking in hot water until they’re soft), then drain.

4. While the noodles are soaking, julienne the carrot, thinly slice the red bell pepper, shred the lettuce, and rinse the bean sprouts.

5. Heat a bit of oil in a large pan over medium-high heat and sear the marinated chicken until it’s cooked through. Season with salt and pepper to taste.

6. Fill a shallow dish with warm water and dip one rice paper wrapper at a time for about 10-15 seconds until it softens.

7. Place the softened rice paper on a clean surface and layer on some rice noodles, the seared chicken, carrot, red bell pepper, lettuce, and bean sprouts.

8. Fold in the sides of the rice paper and roll it up snugly; don’t worry if they aren’t perfect, they still taste great.

9. Repeat with the remaining wrappers and ingredients until everything is used up.

10. Serve the spring rolls immediately and enjoy your delicious snack!

Equipment Needed

1. A sharp chef’s knife for slicing up the chicken and prepping the vegetables
2. A sturdy cutting board to work on
3. A large mixing bowl to marinate the chicken with garlic, oil, and sauce
4. A refrigerator to chill the marinating chicken
5. A pot or heatproof bowl for soaking the dried rice noodles in hot water
6. A colander for draining the noodles after soaking
7. A large pan to sear the marinated chicken over medium-high heat
8. A shallow dish filled with warm water for softening the rice paper wrappers
9. A clean, flat surface to assemble the spring rolls

FAQ

Garlic Chicken Spring Rolls Recipe Substitutions and Variations

• If you can’t find boneless chicken breasts, try using tofu or shrimp instead — they work pretty great in this recipe.
• Don’t have fresh garlic? You can swap it for about 1/2 teaspoon of garlic powder per clove.
• Instead of vegetable oil, you might use canola or avocado oil if that’s what you have.
• If you’re aiming for a gluten-free version, use tamari instead of soy sauce.
• Can’t find dried rice noodles? Rice vermicelli is a fine alternative.

Pro Tips

1. Try to make sure the chicken gets turned around in the marinade so all bits get that extra flavor. If you can let it sit a bit longer than 30 minutes sometimes it really makes a difference.
2. When soaking the rice noodles, keep an eye on them so they dont get too mushy. Test a strand or two to make sure they’re just soft enough before draining.
3. Be careful with the rice paper – dip them for just about 10-15 seconds and no more, otherwise they might tear or get really slippery to handle.
4. A neat trick is to work on a damp surface or use a damp cloth nearby when you roll everything up; it helps the wrapper stick together better and makes rolling less frustrating.