I’ve been trying to eat more veggie-packed Asian meals lately, and these spring rolls were inspired by a local Vietnamese spot that sells a coconut curry chicken bánh mì. I loved the flavor so much, I wanted to recreate my own version at home, but in spring roll form!
These spring rolls are filled with crisp lettuce, cool cucumbers, and quick-pickled daikon and carrots (which are super easy to make at home). The creamy, flavorful coconut curry chicken ties everything together in a way that’s satisfying but still light and fresh.
One of my favorite things about spring rolls is how customizable they are. While I used my homemade coconut curry chicken here, you can swap in whatever protein you like – shrimp, tofu, ground meat, or even leftover rotisserie chicken would work great. The key is pairing a savory filling with crunchy veggies and something tangy or fresh to balance it all out.
And of course, we can’t forget the dipping sauce. I like to whip up a quick and easy version using just peanut butter, hoisin sauce, and a little water to loosen it up. It’s so simple but packs a ton of flavor.
I usually go for crunchy peanut butter for the added texture and extra peanuts, but creamy works great too if you prefer a smoother dip. It’s the perfect complement to the rolls – nutty and slightly sweet!
These rolls are fun to assemble and make a great lunch, appetizer, or light dinner. Serve them with my peanut sauce, sweet chili sauce, or a simple soy dipping sauce. Once you get the hang of rolling them, they’re super easy to throw together. And a great way to clear out the fridge while still making something beautiful and flavorful!
What Vegetables Can I Use?
For these spring rolls, I kept things fresh and simple with lettuce, cucumbers, and my quick-pickled daikon and carrots (known as đồ chua in Vietnamese). The lettuce adds a crisp, refreshing base, while the cucumbers bring a cool crunch. The pickled vegetablesadd a tangy brightness that really balances out the richness of the coconut curry chicken. Together, they create a perfect blend of textures and flavors that make every bite exciting and satisfying.
If you want to switch it up or use what you have on hand, here are a few other vegetables that work beautifully in spring rolls:
- Red bell peppers
- Shredded purple cabbage
- Avocado slices
- Bean sprouts
- Sliced jalapeños (for a little heat)
- Zucchini or yellow squash ribbons
Homemade Peanut Dipping Sauce
No spring roll is complete without a good dipping sauce, and my go-to is my easy homemade peanut sauce made with just three ingredients: peanut butter, hoisin sauce, and water. It’s creamy, flavorful, and comes together in seconds.
I personally love using crunchy peanut butter because the bits of peanut add great texture, but creamy peanut butter works just as well. Here’s what each ingredient brings to the table:
- Peanut butter: Adds creaminess, nuttiness, and richness to the sauce base.
- Hoisin sauce: Brings a sweet-savory umami depth with hints of garlic and fermented soybeans.
- Water: Helps thin the sauce to a pourable or dippable consistency. Add more or less depending on how thick you like it.
Optional: You can also toss in a little lime juice or sriracha if you want to take it up a notch, but honestly, it’s delicious just as it is.
What Proteins Work Well With This Dish?
Obviously I’m biased and love my homemade coconut curry chicken with these spring rolls! But really any protein would work great. Here are some other options:
- Shrimp (classic and light, often boiled or grilled)
- Grilled pork (thinly sliced, flavorful and tender)
- Chicken (shredded or thinly sliced, poached or grilled)
- Tofu (fried or marinated for a vegetarian option)
- Beef (thinly sliced and quickly seared or grilled)
- Egg (thin omelet strips or hard-boiled slices)
- Tempeh (marinated or fried, another great vegetarian choice)
How Do I Fold Spring Rolls?
My full instructions on how to fold spring rolls are in the recipe card below; however, here are some photos to help you visualize what the spring roll will look like when ready for assembly.
Veggie-Packed Spring Rolls with Coconut Curry Chicken
Description
These vibrant coconut curry chicken spring rolls combine tender, flavorful chicken with fresh herbs, crisp vegetables, and tangy Đồ Chua for a refreshing and satisfying bite.
Ingredients
Ingredients for Coconut Curry Chicken:
- 1 lb boneless/skinless chicken breasts (thighs work great too)
- 1/2 cup coconut milk
- 2 tbsp curry powder
- 1 tsp garlic powder
- 1/2 tsp turmeric
- 1 tsp salt
- 1 tsp ginger, grated
- 1 tbsp cooking oil
- Squeeze of lime juice (optional, to finish)
Spring Roll Fillings:
- 4 sheets of rice paper
- 1 lb coconut curry chicken (thinly sliced and cooked; ingredients listed above with instructions below)
- 4 lettuce leaves (butter or green leaf is best if available)
- 1/4 cucumber, thinly sliced into strips about 6 inches long
- Đồ Chua (Vietnamese pickled carrots & daikon)
- Bunch of fresh cilantro
- Bunch of fresh mint
Peanut Dipping Sauce:
To make: In a bowl, mix peanut butter and hoisin sauce until combined. Gradually add water, stirring until the sauce reaches a smooth, pourable consistency.
- 1/4 cup crunchy peanut butter (creamy works too)
- 1/4 cup hoisin sauce
- 2 – 4 tbsp water (to thin; adjust amount to your thickness preference)
Instructions
- In a bowl, toss the chicken with coconut milk, curry powder, garlic powder, turmeric, ginger, and salt. Let it marinate for at least 15 minutes or overnight for more flavor.
- Heat oil in a skillet over medium-high heat. Add the chicken in a single layer and cook undisturbed until golden brown on one side. Flip and cook through, about 10 – 15 minutes total.
- Fill a wide pan with water for dipping. Submerge one sheet of rice paper fully in the water for about one second, just until it’s wet all over. It’s okay if it’s not fully soft yet; it will become pliable quickly, so work fast and don’t let it sit on the table too long.
- Place the softened rice paper on a clean, flat surface.
- About one-third of the way up from the bottom, lay down your lettuce (fold it in half if it’s too wide). On top of the lettuce, place a slice of cucumber facing horizontally to you.
- Add a layer of Đồ Chua directly on top of the cucumber and lettuce. I usually do a small handful per rice paper sheet, but you can adjust to your preference. Top with a few pieces of cilantro and mint.
- Directly above the vegetables, at roughly the halfway point of the rice paper, place your strips of coconut curry chicken horizontally.
- Begin folding from the bottom by rolling up the rice paper just above the vegetables but stopping before you reach the chicken.
- Fold the right and left edges inward over the filling. Continue rolling tightly upward, encasing the chicken until the roll is completely sealed.
- Enjoy alone or with the peanut dipping sauce!
Nutrition
- Serving Size: Makes 4 rolls
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