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A plate with Thai spring rolls arranged around a bowl of peanut sauce.
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5 from 3 votes

Thai Chicken Spring Rolls

A light and summery Thai inspired appetizer or light dinner. Rice paper wrappers are filled with fresh crunchy vegetables, herbs, and ginger chicken. Serve with a Thai sweet chili sauce -- but I highly recommend trying to almond dipping sauce!
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Appetizer
Cuisine: Thai
Servings: 16 rolls
Calories: 101kcal


  • 15 rice paper wrappers
  • 1 cup Thai basil
  • 1 cup cilantro
  • 2 cups purple cabbage shredded
  • 2 cups carrots shredded

Ginger Chicken

  • 1 pound ground chicken
  • 1 tablespoon sesame oil
  • 1/4 cup shallots minced
  • 1/4 cup ginger minced
  • 1/3 cup coconut aminos
  • 1/2 tablespoon sriracha
  • 1/4 teaspoon sea salt or to taste

"No Peanut" Sauce


Ginger Chicken

  • Add sesame oil to a frying pan, then saute the minced ginger and shallots on medium for 4-5 minutes, until soft and translucent.   
  • Add minced chicken to the frying pan, and stir fry until browned. Season with coconut aminos, sriracha, and sea salt. Set aside to cool.

"No Peanut"Sauce

  • Add all ingredients to a blender. Blend on high speed for about a minute. The coconut milk will whip and the sauce will end up pourable, but light and airy. Once it has been refrigerated, it will solidify a bit, but remain light and airy.

Spring Rolls

  • Set up a “station,” with a flat, round bowl of warm (not boiling) water, and bowls of all your filling ingredients. Take a rice paper wrapper, wet it in the bowl quickly. Don’t allow the rice paper to sit in the water until it’s soft. It will continue to soften as the fillings as added.
  • Start by adding herbs to the center of the rice paper wrapper. The leaves can be left mostly whole, but tear them a bit to release the flavors. Then, add the cabbage and carrots.
  • Add the ginger chicken to the center of the rolls, so when rolled, the chicken isn't in contact with the rice paper. Try not to overfill. The papers will be difficult to roll if too many fillings are added.
  • Start rolling by folding the top and the bottom in towards the middle, like wrapping a burrito. Then grab a side, and roll over. The rice paper sticks to itself quite well, so the rolls stay wrapped tight.
  • If the rice paper is tearing, it is too wet. Try to use a kitchen towel to dry your rolling surface between spring rolls, and make sure the water isn’t too hot, and the paper isn’t left in the water too long.
  • Serve with “No-Peanut” Sauce, or a spicy rice wine vinegar. Often Thais use a sweet chili sauce or a sweet and sour tamarind sauce.


Nutrition facts are for 1 roll plus 1/16 of the dipping sauce.


Calories: 101kcal | Carbohydrates: 5g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 262mg | Potassium: 279mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2945IU | Vitamin C: 8.5mg | Calcium: 30mg | Iron: 0.7mg