Fresh Spring Rolls Recipe | Indonesian-Style Chicken Rolls
Light, fresh rice paper rolls filled with seasoned chicken, crisp vegetables, and herbs—perfect for a refreshing appetizer.
Servings: 12 rolls
Ingredients
- 1 chicken breast sliced into small cubes
- 1 tablespoon Ayam Goreng spice mix or preferred spice blend
- 1/4 cup red onion sliced
- 1 cup lettuce or shredded cabbage
- 1/2 cup carrots julienned
- 1/2 cup cucumber sliced into strips
- 1/2 cup mung beans
- 2 tablespoons cilantro chopped
- 8 to 10 rice paper wrappers
- 1 tablespoon oil for pan-frying
Instructions
- Combine chicken, spice mix, and red onion in a bowl. Mix and let marinate briefly.
- Heat oil in a pan and cook the chicken mixture until fully cooked and lightly browned.
- Slice the cooked chicken into thinner strips.
- Prepare lettuce or cabbage, carrots, cucumber, mung beans, and cilantro.
- Soak one rice paper wrapper in water for about 20 seconds until softened.
- Transfer to a plate or work surface.
- Place a small amount of filling near the lower center.
- Fold the bottom over the filling, tuck the sides, and roll tightly.
- Repeat with remaining wrappers and filling.
- Serve fresh with dipping sauce.
Notes
Do not overfill to prevent tearing.
Work one wrapper at a time to avoid sticking.
Adjust spice mix for a more garlicky or savory profile.
Use chilled vegetables for a fresher bite.
Serve with Prik Nam Pla for a salty, spicy kick or peanut sauce for a richer flavor.
Best eaten fresh. Store covered to prevent drying.