Spicy Chicken Spring Rolls

Leftover Vietnamese spring roll wrappers from our Mozzarella Sticks night led to this Americanized Asian dinner!

Any excuse for soy sauce to be included in a meal and I'm in. These made for a healthy and light dinner, which was perfect for a warm spring evening.

We made chicken salad with Sriracha, mayo and an onion. Chopped up lettuce, carrots, broccoli and celery. Added a little of everything to each spring roll wrapper and served with soy sauce and extra Sriracha... Delicious!

Chicken Salad Ingredients:


-1 12.5oz can of chicken
-1 tablespoon mayonaise
-1-2 tablespoons Sriracha
-1 small onion diced
-1 teaspoon relish





Spring Roll Ingredients:

-4 Blue Dragon Spring Roll Wrappers
-2-3 stalks of celry, thinly sliced and cut in half
-4-6 small carrots in long slices
-1/4 cup Broccoli sprouts
-1/4 cup lettuce
-Soy sauce for dipping


We first made the chicken salad, mixing all ingredients, adding relish and Sriracha to taste. We placed it in the fridge to stay cold as we chopped the vegetables.

We found the easiest way to prepare the spring rolls was by using a glass and two plates that were large enough to fit each wrapper. The first plate was used to soften the wrapper. We used the glass to pour hot water on one wrapper at a time. Once softened, usually 10-15 seconds of it being immersed in the water, we'd move the wrapper to the next large plate to ensemble the spring roll. It can get sticky so we tried to move fast. We placed a scoop of chicken salad as well as a few celery and carrot slices, broccoli sprouts and lettuce on the wrapper, closer to one side. Fold the wrapper over the ingredients so about a half inch is left uncovered and then fold each side over as well. Place on another plate as you prepare the others. Repeat the process with however many you'd like (we made four).

We enjoyed them with carrots and homemade jalapeno hummus (soon to come) as well as gluten-free soy sauce, Sriracha and a glass of Pinot Grigio!