I love the 'authentic' spring rolls I so often order at my friendly, neighborhood Vietnamese restaurant. But in this recipe, I'm showing a technique and you can fill the rolls with whatever you have on hand. You should be able to get rice paper wrappers at any large grocery store with an Asian food section but if not, they're easily found online.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • The strips of chicken and vegetables should be no longer than about 6 inches to leave an inch margin open on the sides of the wrappers for tucking.

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  • Soak a rice paper wrapper in cold water just until it becomes flexible, 1 minute or less. Place on slightly damp towel. Place some baby greens near the bottom of the round. Top with strips of chicken and pepper, leaving about an inch margin on the sides. Roll tightly just until the bottom edge meets the center of the paper and sticks there. Then continue to add more chicken strips and vegetable strips. Finish with torn pieces of herbs. Complete the roll, pressing the ingredients to keep roll tight and tucking in the sides.

  • Transfer completed rolls to a plate lined with damp paper towels. Cover each roll with damp papers towels as you work to prevent them from drying out; don't let the rolls touch each other or they will stick together.

Cook's Note:

All measures are approximate. You can use whatever you have on hand--leftover steak, pork, cooked shrimp--and any crisp fresh veggies or herbs you might prefer.

Nutrition Facts

146 calories; 4.3 g total fat; 41 mg cholesterol; 49 mg sodium. 9.3 g carbohydrates; 17 g protein; Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/20/2016
I've made these twice and they were great both times. Just took these to a party with some peanut dipping sauce and they were super popular. Thanks Chef John! Read More
(3)
11 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/20/2016
I've made these twice and they were great both times. Just took these to a party with some peanut dipping sauce and they were super popular. Thanks Chef John! Read More
(3)
Rating: 5 stars
11/20/2016
I've made these twice and they were great both times. Just took these to a party with some peanut dipping sauce and they were super popular. Thanks Chef John! Read More
(3)
Rating: 5 stars
03/04/2018
I LOVE THIS. I made it for me and my mom and it was AMAZING. I also added seaweed chips to it (only one) to see how it would taste and it was awesome would definitely be making again Read More
(2)
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Rating: 5 stars
04/17/2017
The video was very helpful to watch before attempting this recipe. Chef John has a lot of helpful tips. I used fried tofu and added lots of basil and cilantro - they were a hit (and were fun to make). Admittedly homemade spring rolls are a lot of work. I did all the chopping the night before and then assembled and rolled the day of the party. Great recipe! Read More
(2)
Rating: 5 stars
12/25/2016
easy but not quick if you make a lot but well worth it... presents pretty... guests loved them Read More
Rating: 5 stars
05/14/2018
Really nice and easy recipe and nice and easy to make Read More
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Rating: 5 stars
07/21/2017
I am not a cook but I love cooking food and trying new food at restruants. Big fan of Asian style cooking but no experience. I like combining styles but am a bit afraid to experament. This video gave me the basics and confidence I needed to exparament. I added a bit of my own home made chicken stock that has parcley onion powder gqrlic chili powder. Then I added thin slices of pork spiced with my custom spice of smoked paprika awesome. Thank you. I'll start taking pics. Read More
Rating: 5 stars
07/22/2019
Fantastic recipe. I added chopped radishes and chopped jalapenos for some extra zip. Read More
Rating: 4 stars
07/15/2019
Excellent alternative to the Vietnamese spring roll. However I would make some changes to recipe. I peeled the carrot and half of the cucumber to reduce the toughness in each bite and that worked out well. It only took me about 3 seconds to wet my rice paper wrapper including flipping to the opposite side. I was confused by Chef John's meaning of "baby greens " so I would rewrite that to cucumbers and carrots. I found that I already had enough in my roll without adding another layer of chicken and pepper and I ended up making 6 rolls instead of 4 and they were still huge something to keep in mind if you're making a large quantity. As others mentioned this is delicious with a peanut sauce and I recommend a simple one by the Minimalist Baker on the interwebs. Read More