Chicken Spring Rolls (Gỏi Cuốn Gà) are light, fresh, and full of flavor. Loaded with juicy chicken, crisp veggies, and paired with tasty dipping sauces — these little rolls will win your heart in no time.
Chicken Spring Rolls – Easy, Fresh & Wholesome
Fresh Spring Rolls (known as Bánh Tráng Cuốn in Vietnamese) are one of those dishes that are light yet never boring.
The traditional Vietnamese Spring Rolls (Gỏi Cuốn) usually come with shrimp, pork, and chives, served with a rich hoisin peanut sauce.
For my chicken version, I like to switch things up a bit — adding avocado for a creamy touch.
And instead of making the sauce from scratch, I simply use Japanese sesame dressing. It’s quick, nutty, and pairs so beautifully with the rolls.
Besides fresh spring rolls, we also have Nem Rán — fried spring rolls that are golden, crispy, and a little more indulgent.
Related Recipes | More fun ways to enjoy rice paper:
Ingredients
- Rice paper: Use the type meant for fresh spring rolls — it usually has more tapioca starch, making it slightly translucent and nicely pliable once dipped in water.
- Rice noodles: Thin vermicelli noodles (bún in Vietnamese) are the go-to. Some Vietnamese love Bánh Hỏi (woven rice noodles) since they’re super quick to prepare and easy to roll.
- Chicken: You can keep it simple with blanched chicken breast or microwaved thighs. For extra flavor, try Vietnamese lemongrass chicken or even gochujang chicken.
- Avocado: Though often seen in Vietnamese desserts like avocado smoothies, it adds a creamy, rich touch to these savory rolls.
- Vegetables: Besides lettuce, I always like to add at least one crunchy veggie — bean sprouts, carrot, cucumber, or bell pepper matchsticks all work beautifully.
- Herbs: Thai basil are the best, but mint or cilantro are wonderful options too.
- Dipping sauce: This time, I went with Japanese sesame dressing. But you can’t go wrong with classic peanut sauce, Nuoc Cham sauce, or even Nam Jim Jaew (Thai BBQ dipping sauce).
Instructions
Prepare the fillings
- Cook the vermicelli rice noodles according to the package directions. Rinse under cold water to remove starch, then drain well.
- Peel the avocado, remove the seed, quarter it, and slice lengthwise.
- Slice the red bell pepper into thin strips.
- Cut the carrots into matchsticks.
- Wash, drain, and shred the lettuce.
- Rinse and drain all other veggies and herbs thoroughly.
Assemble & Serve
- Fill a large shallow bowl with room-temperature water. Dip one rice paper into the water for about 3–5 seconds, then shake off the excess. Place it on a clean flat surface, glossy side down.
- Lay a few lettuce leaves on the bottom third of the rice paper. Top with rice noodles, herbs, chicken, and veggies. Place a few slices of avocado near the opposite edge so they show through the roll.
- Fold the sides inward, then fold the bottom edge over the filling. Roll it up tightly to seal.
- Repeat with the remaining ingredients.
- Enjoy your chicken spring rolls fresh with your favorite dipping sauce!
Expert Tips
Don’t overfill. Too much filling makes the roll hard to wrap and more likely to tear.
Work quickly. Rice paper softens fast — if you wait too long, it becomes sticky and harder to handle.
Keep it slightly firm. Don’t soak the rice paper too long; a quick dip (3–5 seconds) is enough. It’ll continue to soften as you roll.
Start tight, end tighter. Begin rolling firmly from the bottom, tucking in as you go. A snug roll helps the fillings stay in place.
For more tips, check out my post on how to wrap spring rolls (both fresh and fried).
More Refreshing Vietnamese Recipes
(bún gà nướng)
(bún bò xào)
(canh chua)
Chicken Spring Rolls (Summer Rolls)
Ingredients
- 5 rice papers
- 1 cup cooked chicken (150g)
- 2 oz Thin rice vermicelli (60g)
- Assortment of vegetables and herb (lettuce, bean sprouts, red pepper, Thai basils, garlic chives, mint, etc.)
- 1 Avocado
- Dipping Sauce (Hoisin Peanut Sauce, Vietnamese dipping fish sauce, Japanese Sesame Sauce)
Instructions
Prepare the fillings:
- Cook vermicelli rice noodles following package instructions. Rinse with water to remove any starch, drain well.
- Peel, seed, then quarter, and lengthwise slice the avocados.
- Slice red pepper into strips.
- Cut carrots into matchsticks.
- Wash, drain, then shred lettuce.
- Wash and drain other veggies and herbs.
Prepare dipping sauce.
Assemble & Enjoy:
- Soften the rice papers: Fill a broad, shallow bowl with room-temperature water (avoid warm water). Dip one rice paper into the water for 3-5 seconds, then remove and gently shake off excess water. Place the rice paper on a dry surface with the glossy side facing down.
- Create a lettuce layer on the bottom third of the rice paper. Arrange rice noodles, herbs, chicken, and veggies on top. Place avocado slices on the opposite end for visual appeal. (Check the image guidance above)
- Fold the sides inward toward the center, then fold the bottom edge of the rice paper over the filling. Roll the rice paper tightly to enclose the filling. (Check the image guidance above)
- Repeat the process with the remaining ingredients to craft more spring rolls.
- Enjoy these chicken spring rolls with your preferred dipping sauce.
