georgie’s shredded chicken spring rolls


shredded chicken spring rolls (+ a to die for dipping sauce!) are the perfect summer appetizer for a dinner or lunch! super fresh & super easy to whip up!!



for the chicken spring rolls

  • 1 chicken breast, poached (poaching instructions below, or cook however you desire!)
  • 1 carrot, peeled & julienned
  • 1 Persian cucumber, julienned
  • 1.5 oz vermicelli noodles
  • 10 snow peas, sliced long ways
  • 10 rice paper sheets
  • 20 mint leaves

for the dipping sauce

  • 1 T granulated sugar
  • 12 tsp of sambal oelek (start with 1 tsp, adding more to desired chili taste)
  • 1 tsp rice vinegar
  • 2 T fish sauce
  • juice of ½ a lime
  • 3 T water


poach the chicken breast

  1. bring a pot of water to a boil, & add chicken. bring chicken to boil, then take off the heat & leave, lid on for 25-30 minutes.
  2. transfer chicken to a plate, then shred chicken using two forks.

make the dipping sauce

  1. combine all of ingredients together, stirring well until sugar is dissolved. adjust to taste accordingly – you may wish to add more sugar or lime depending on your personal taste.

meanwhile, prepare vermicelli noodles according to packet instructions

once chicken & vermicelli are ready, start assembling rice paper rolls

  1. fill a large bowl with warm water (the bowl needs to be large enough to fit the rice paper sheet).
  2. submerge a rice paper sheet for 20–30 seconds, then pull out & place on a clean plate.
  3. assemble rolls – add as much vermicelli, cucumber, carrot, & snow peas as you wish. top with chicken, & mint leaves.
  4. roll according to packet instructions (with a similar method as you would a burrito).
  5. continue to do this until all ingredients are gone. you should get at least 10 out of the ingredients, if you don’t go too overboard at the start!
  6. serve with dipping sauce & enjoy!


  • Serving Size: 10