These tasty spring rolls are filled with juicy chicken, crunchy veggies, and a hint of turmeric and sesame. They make a great snack or light meal that’s fun to munch on!
Rolling these up is almost as fun as eating them! I love dipping them in a sweet sauce—it’s like a flavor party! Plus, they’re simple to make and perfect for sharing with friends! 🥢
Key Ingredients & Substitutions
Spring Roll Wrappers: You can use rice paper or thin crepe-style wrappers. If you’re looking for a gluten-free option, rice paper is great! You can also try lettuce leaves for a low-carb version.
Chicken: Shredded cooked chicken is the main ingredient here. For a twist, you could swap it for cooked shrimp or tofu for a vegetarian option. Leftover roasted chicken also works wonderfully!
Turmeric: This spice gives a lovely color and flavor. If you don’t have turmeric, try curry powder instead for a different but still tasty result.
Sesame Oil: It adds a nutty aroma. You can use olive oil in a pinch, but the flavor will change. If you want to keep it Asian-inspired, try peanut oil instead.
Fresh Veggies: Carrots and spinach are perfect, but feel free to mix in bell peppers, cucumbers, or even avocados for a unique twist. Choose veggies you love!
How Do You Roll Spring Rolls Without Them Breaking?
Rolling spring rolls can be tricky but with a little practice, you’ll get it right! First, ensure your wrappers are soft enough; soak rice paper just until pliable. If using crepe wrappers, make sure they’re warm but not overly crispy.
- Place your fillings in the center without overstuffing, to avoid tearing.
- Fold the sides over the filling first, then roll tightly from the bottom up, like a burrito.
- If using rice paper, let the rolls rest for a minute after rolling to help them seal.
Lastly, keep the finished rolls covered with a damp cloth to prevent drying out until serving. Happy rolling!
How to Make Turmeric Sesame Chicken Spring Rolls
Ingredients You’ll Need:
For the Spring Rolls:
- 12 spring roll wrappers (rice paper or thin crepe style)
- 2 cups cooked chicken breast, shredded
- 1 tbsp turmeric powder
- 1 tbsp sesame oil
- 1 medium carrot, julienned or shredded
- 1 cup fresh spinach or baby greens
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh chives, chopped
- Salt and pepper, to taste
For the Sesame Dipping Sauce:
- 1/4 cup soy sauce or tamari
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tsp grated fresh ginger
- 1 garlic clove, minced
- 1 tbsp water (to thin, optional)
- Sesame seeds for garnish
Time Needed:
This delightful recipe will take about 30 minutes to prepare and assemble. You’ll spend around 10-15 minutes prepping the ingredients and making the dipping sauce, with an additional 15 minutes for assembly and toasting the spring rolls. A quick and delicious meal option!
Step-by-Step Instructions:
1. Prepare the Chicken Filling:
In a bowl, toss together the shredded cooked chicken with turmeric powder, sesame oil, salt, and pepper. Mix well so all the chicken pieces are evenly coated with the vibrant turmeric and flavorful sesame oil.
2. Preheat the Skillet:
Place a non-stick skillet over medium heat. This will be used to toast the spring roll wrappers later. If you’re using rice paper, you can also warm them according to the package instructions to make them pliable.
3. Assemble the Spring Rolls:
Lay one spring roll wrapper flat on a clean surface. In the center, place a small handful of fresh spinach or baby greens. Follow this with a portion of the turmeric-seasoned shredded chicken.
4. Add Vegetables:
Next, add a few strips of shredded carrot, some fresh cilantro leaves, and chopped chives over the chicken filling. Feel free to customize based on your taste preferences!
5. Roll the Spring Rolls:
Fold the edges of the wrapper over the filling and then roll tightly from the bottom to enclose all ingredients, creating a neat cylindrical shape. Repeat this process with the remaining wrappers and filling until you’ve made all your spring rolls.
6. Lightly Toast the Spring Rolls:
In your preheated skillet, add a small amount of sesame oil or any neutral oil. Lightly fry the spring rolls until they turn golden and crisp on both sides, about 2-3 minutes per side. If you prefer a softer texture, you can serve them fresh without frying.
7. Prepare the Dipping Sauce:
In a small bowl, whisk together the soy sauce (or tamari), honey (or maple syrup), rice vinegar, toasted sesame oil, grated ginger, and minced garlic. If the sauce is too thick, add a tablespoon of water to get your desired consistency. Top with sesame seeds for added crunch.
8. Serve:
Your turmeric sesame chicken spring rolls are ready to enjoy! Serve them warm or at room temperature with the sesame dipping sauce on the side. For a beautiful presentation, garnish your platter with extra fresh herbs or even edible flowers.
Enjoy these delicious and vibrant spring rolls as an appetizer or light meal! They’re packed with flavor and freshness.
Can I Use a Different Type of Protein?
Absolutely! If you prefer a different protein, you can use shrimp, tofu, or even edamame for a vegetarian option. Just make sure whatever protein you use is cooked before adding it to the spring rolls.
How Do I Store Leftover Spring Rolls?
Store any leftover spring rolls in an airtight container in the fridge. They’ll be best consumed within 2 days. To keep them from getting soggy, you may want to separate layers with parchment paper.
Can I Prepare the Spring Rolls Ahead of Time?
Yes, you can assemble the spring rolls a few hours in advance. Just keep them covered with a damp cloth or plastic wrap to prevent them from drying out. It’s best to toast them right before serving for that crispy texture!
What If I Can’t Find Spring Roll Wrappers?
If you can’t find spring roll wrappers, you can use large lettuce leaves as a fresh alternative. They won’t require cooking and will keep the rolls light and crunchy. Just roll the filling tightly in the lettuce leaves!
