As a recipe creator I like to make recipes that are versatile and can be used in a lot of different ways! My Thai marinade chicken is so great alone, but added to these refreshing chicken spring rolls with the peanut sauce to dip is just chef’s kiss.

You will love this Thai Spring Roll Recipe with Peanut Sauce

Spring roll wrappers can be finicky to work with, but with my tips you’ll be making these spring rolls with ease! (Tip: Don’t soak them ahead of time!)

If you’d rather use different shredded vegetables in the filling, go right ahead! Or if you’re working around a peanut allergy, you could use almond butter for the dip. These spring rolls are versatile and can be adapted in many different ways.

Thai Spring Rolls ingredients

Spring Roll Recipe Chicken Marinade ingredients

This is one of my favorite grilled chicken recipes. The marinade is easy to throw togther with just a few ingredients:

• Lime juice
• Fish sauce (Don’t be scared by the smell of this stuff. Actually… don’t smell it at all. It’ll turn out alright in the end)
• Asian chili paste (like sriracha)
• Coconut sugar
• Fresh ginger

You can marinated this chicken for up to 36 hours, even!

Fresh Veggie Slaw

I love this particular combination of vegetables. The broccoli is unexpected, but gives it a little more heartiness. Here’s what you’ll need:

• Shredded carrots
• Finely chopped broccoli
• Napa cabbage leaves
• Green onions
• Lime juice

This can be made up to 3 days in advance, too! You could even use some of my Southwest Cabbage Slaw (minus the cumin) if you have some handy.l

Spicy Peanut Dipping Sauce

It’s everything I want in a “peanut” type of sauce — it’s creamy, a little spicy, and you’ll find yourself putting obscene amounts on your chicken rice paper rolls and licking it off your fingers.

This sauce can be spicy — or not. It can also be made wtih peanut butter or almond butter or whatever nut butter you like! I like this recipe because everything just gets blended together and stored in the fridge until you’re ready. 

Here’s what you need:

• Peanut butter
• Lime juice
• Fish sauce
• Sesame oil
• Rice vinegar
• Honey
• Garlic
• Ginger
• Jalapeno or chili flakes (optional)

This also makes a FABULOUS salad dressing to keep on hand for any fresh greens or quick bowl lunches you throw together during the week.

How to make Thai Spring Rolls

1. Put the chicken in a large zip top bag or in a shallow container for marinating. Combine the rest of the ingredients in the first section in a small bowl, then pour it over the chicken. Massage the chicken a bit to coat it evenly in the marinade and chill for at least 4 hours, up to 24 hours.
2. To make the sauce, put all of the sauce ingredients in a blender or food processor and blend until smooth. You can also put it in a large mason jar and whisk or shake it really well. Chill until ready to use.
3. To make the salad filling, put the carrots, broccoli, green onions, and cabbage in a large bowl. Drizzle with lime juice and oil, and sprinkle a pinch of salt on top. Use your hands or salad tongs to mix well. Chill until ready to use.
4. When it’s time to make the spring rolls, preheat your grill to high heat. Remove the chicken from the bag and discard the marinade. Grill the chicken until dark grill marks form on both side and the chicken is cooked through, about 6-8 minutes per side, depending on how thick your chicken is. Remove from heat and let it rest while you assemble the other ingredients.
5. Fill a large shallow bowl or dish with warm water and set a couple of paper towels on a flat surface you’re going to use to roll the spring rolls. Slice the grilled chicken thinly.
6. To assemble the spring rolls, soak each spring roll wrapper (individually) in the water for about 30 seconds or until it is very soft and pliable. Transfer it to the paper towel to soak up some of the excess water. Put about 1/4 cup of the salad filling into the center of the wrapper and stack a few slices of grilled chicken and a couple leaves from each herb (basil, cilantro, mint). Bring the bottom of the wrapper up toward the middle and place it over the filling. Fold in the side edges, then roll the whole thing tightly away from you. Repeat with the rest of the spring roll wrappers and filling ingredients.
7. Swirl some Asian chili paste or sriracha into the peanut sauce and serve the spring rolls alongside.

How to soften rice paper wrappers for Chicken Spring Rolls

1. Soak each rice paper wrapper in warm water for about 30 seconds.
2. Transfer wrapper to a damp paper towel to get rid of some of the moisture. (Don’t use a dry paper towel or it might stick.)
3. Ready to fill! 

Can you make this Thai Spring Rolls Recipe ahead of time?

Honestly, I don’t recommend assembling them ahead of time because those soft rice paper wrappers stick to everything.

That being said, you can store them on a pan in a single layer for a couple of hours chilled.

Tips for Rolling Chicken Spring Rolls

Assembling spring rolls is slightly tricky, but after a couple, you’ll be a pro.

1. Make the spring rolls as compact as you can and roll them tightly.
2. Don’t pour a lot of sauce inside the spring roll or they’ll get mushy and leak all over. Honestly, I’d use the sauce to dip them in instead of risk this.
3. Don’t stack soaked spring roll wrappers on top of each other or you may find yourself uttering some fun curse words.

How to serve this Thai Spring Rolls Recipe

These spring rolls are the perfect starter or snack, served alongside the peanut sauce.

How to store Chicken Spring Rolls

Since the rice paper is super sticky, I don’t really recommend storing these rolls for an extended period of time. If you need to store them, make sure to lay them out in a single layer with space inbetween them.

More like this Chicken Spring Rolls Recipe

If you love this healthy chicken spring rolls recipe, try this fruity version: Fruity Spring Rolls with Raspberry Sauce

I have a lot of fun Thai-inspired recipes on my site. Check them out!

Hands down, this Easy Paleo Pad Thai is our family’s favorite Thai-inspired meal! (And I use a secret ingredient to veggie-load it!)

Quick Thai Fish Curry & Coconut Rice — A great little weeknight meal! It uses my beloved Thai Spice Blend, too.

My Easy Thai Chicken Curry for Instant Pot is a great starter recipe if you’re new to Thai flavors. My kids LOVE this curry!

This Thai Shrimp and Vegetable Skillet is a quick paleo-friendly meal that’s FULL of veggies!

I made a copycat version of Noodle’s Thai Green Curry Zoodles with Broccoli & Shrimp! I love making take-out worthy meals at home!

If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Thai Spring Roll Recipe FAQs

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Chicken Spring Rolls

Yield: 10-12 spring rolls

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

These healthy chicken spring rolls are filled with Thai marinated grilled chicken, a cool veggie slaw, and a dipping sauce so good you'll want to bathe in it. Ok, maybe not bathe exactly, but you'll want to make extra.

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Ingredients

For the chicken:

• 1 1/2 pounds of boneless, skinless chicken breasts or thighs
• 2 Tablespoons avocado oil
• 2 Tablespoons coconut sugar
• 2 limes
• 1-inch knob of fresh ginger, finely grated with a Microplane
• 1 teaspoon fish sauce
• 1-2 teaspoons sambal oelek or Asian chili paste
• handful of freshly chopped cilantro

For the "peanut" sauce:

• 1/2 cup creamy roasted almond butter or other nut butter
• 1/4 cup lime juice, freshly squeezed (about 2 juicy limes)
• 1/4 cup water
• 1/4 cup cilantro, minced
• 2 teaspoons fish sauce
• 2 teaspoons sesame oil
• 2 teaspoons rice vinegar
• 2 teaspoons honey
• 2 cloves garlic, pressed
• 2 teaspoons ginger, freshly minced or grated on a Microplane zester
• 1 teaspoon chili powder or diced jalapeno pepper

For the salad filling:

• 1 1/2 cups shredded carrots
• 1 1/2 cups finely chopped broccoli
• 3 thinly sliced green onions
• 5 Napa cabbage leaves, cut in half and sliced thinly
• Juice from 1/2 lime
• Pinch of salt
• 1 tablespoon avocado or extra-virgin olive oil

For the spring rolls:

• 12 spring roll wrappers
• 1 bunch of fresh basil
• 1 bunch of fresh mint
• 1 bunch of fresh cilantro
• Asian chili paste or sambal oelek (or sriracha), for serving

Instructions

1. Put the chicken in a large zip top bag or in a shallow container for marinating. Combine the rest of the ingredients in the first section in a small bowl, then pour it over the chicken. Massage the chicken a bit to coat it evenly in the marinade and chill for at least 4 hours, up to 24 hours.
2. To make the sauce, put all of the sauce ingredients in a blender or food processor and blend until smooth. You can also put it in a large mason jar and whisk or shake it really well. Chill until ready to use.
3. To make the salad filling, put the carrots, broccoli, green onions, and cabbage in a large bowl. Drizzle with lime juice and oil, and sprinkle a pinch of salt on top. Use your hands or salad tongs to mix well. Chill until ready to use.
4. When it's time to make the spring rolls, preheat your grill to high heat. Remove the chicken from the bag and discard the marinade. Grill the chicken until dark grill marks form on both side and the chicken is cooked through, about 6-8 minutes per side, depending on how thick your chicken is. Remove from heat and let it rest while you assemble the other ingredients.
5. Fill a large shallow bowl or dish with warm water and set a couple of paper towels on a flat surface you're going to use to roll the spring rolls. Slice the grilled chicken thinly.
6. To assemble the spring rolls, soak each spring roll wrapper (individually) in the water for about 30 seconds or until it is very soft and pliable. Transfer it to the paper towel to soak up some of the excess water. Put about 1/4 cup of the salad filling into the center of the wrapper and stack a few slices of grilled chicken and a couple leaves from each herb (basil, cilantro, mint). Bring the bottom of the wrapper up toward the middle and place it over the filling. Fold in the side edges, then roll the whole thing tightly away from you. Repeat with the rest of the spring roll wrappers and filling ingredients.
7. Swirl some Asian chili paste or sriracha into the peanut sauce and serve the spring rolls alongside.

Notes

Nat's Note:

1. Don't stack the soaked spring roll wrappers on top of each other or they'll stick together.
2. You can absolutely make the chicken (even grilling and slicing), "peanut" sauce, and salad filling ahead of time. Just don't soak the spring roll wrappers until you're ready to assemble them.
3. You can roll the spring rolls a couple of hours ahead of time and store them chilled. If you're storing them, don't stack them on top of each other or they'll stick together.

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  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver

Nutrition Information

Yield 12 Serving Size 1 roll
Amount Per Serving Calories 351Total Fat 16gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 12gCholesterol 65mgSodium 426mgCarbohydrates 28gFiber 4gSugar 9gProtein 25g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won’t cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

Speaking of salad, if you’re keto or watching your carbs, then ditch the spring roll wrappers. Just pile everything into a bowl and drizzle it with that dressing. You’ll love it.

More Thai-inspired recipes:

If you love these Thai chicken spring rolls, you’ll like these other Thai-inspired recipes on my site!

Hands down, this Easy Paleo Pad Thai is our family’s favorite Thai-inspired meal! (And I use a secret ingredient to veggie-load it!)

Quick Thai Fish Curry & Coconut Rice — A great little weeknight meal! It uses my beloved Thai Spice Blend, too.

My Easy Thai Chicken Curry for Instant Pot is a great starter recipe if you’re new to Thai flavors. My kids LOVE this curry!

This Thai Shrimp and Vegetable Skillet is a quick paleo-friendly meal that’s FULL of veggies!

I made a copycat version of Noodle’s Thai Green Curry Zoodles with Broccoli & Shrimp! I love making take-out worthy meals at home!