Chicken Spring Rolls | Easy Japanese Recipes at JustOneCookbook.com

Chicken Spring Rolls

Course: Appetizer
Cuisine: Japanese
Keyword: fresh spring roll, spring roll
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 10 spring rolls
Author: Nami
These Chicken Spring Rolls are one of my favorite foods for a summer lunch. Heaps of refreshing vegetables, fresh mint, and chicken, all wrapped up in rice paper rolls and ready to dip in a delicious, savory sesame sauce.
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Ingredients

  • ½ lb boneless skinless chicken breast (½ lb = 227 g)
  • 1 tsp salt (kosher or sea salt; use half if using table salt)
  • 2 Tbsp sake (optional) (See Note 1)
  • 2 green onions/scallions
  • 1 inch ginger (1" = 2.5 cm)
  • 1 carrot
  • 2 Persian/Japanese cucumbers (or 1 English cucumber)
  • 5 butter lettuce leaves
  • Cilantro
  • Mint leaves
  • 10 rice paper wrappers

Sesame Dipping Sauce

Instructions

  1. Gather all the ingredients.

    Chicken Spring Rolls Ingredients
  2. For the sauce, grind 2 Tbsp. toasted sesame seeds in your mortar and pestle. Transfer the ground sesame seeds into a small bowl. Then grate the ½” ginger and 1-2 garlic cloves (I used Micropane grater).
    Chicken Spring Rolls 1
  3. Add 3 Tbsp. sugar, 3 Tbsp. soy sauce, 2 Tbsp. rice vinegar, 2 tsp. sesame oil, and 1 tsp. la-yu in the bowl and mix well. Set aside.
    Chicken Spring Rolls 2
  4. Chop the scallions into 3 pieces. Slice 1” ginger into thin slices.
    Chicken Spring Rolls 3
  5. Butterfly the chicken breast (See Note 2). First remove the tender (small inner fillet) by cutting away any connective tissue. Turn the breast over and with the edge of a knife parallel to the cutting board, cut the length of the side of the breast. Carefully slice the breast in half widthwise almost to the other edge. Keep the edge intact and open the breast along the fold.
    Chicken Spring Rolls 4
  6. In a large pot, add water, 1 tsp. salt and 2 Tbsp. sake that is enough to cover the chicken. Put sliced ginger and scallions and bring it to a boil. Once boiling, put the chicken (breast and tender) in the pot, reduce the heat to the lowest setting, and cover the lid. Cook the chicken for 15 minutes.
    Chicken Spring Rolls 5
  7. Meanwhile, juliene carrot and cucumber. I use a juliene slicer but if you don’t have one, cut into thin sheets first and then cut into matchstick size strips.
    Chicken Spring Rolls 6
  8. Take out the chicken from the pot onto a plate and immediately cover with the plastic wrap to prevent from drying. Once the chicken has cooled, shred the chicken into small pices with your hands.
    Chicken Spring Rolls 7
  9. Rinse the butter lettuce, mint, and cilantro under water and dry completely. Set all the ingredients on the working surface.
    Chicken Spring Rolls 8
  10. Pour hot water in a large bowl. Working with 1 wrapper at a time, soak the wrapper in the hot water and rotate 2-3 times, about 10 seconds. The wrapper will still feel slightly stiff but don’t worry, it will become softer. Place it flat on a working surface.
    Chicken Spring Rolls 9
  11. Lay the butter lettuce, chicken, carrot, and cucumber at bottom 1/3 of the wrapper closest to you, and place the mint and cilantro leaves at the top 1/3 of the wrapper.
    Chicken Spring Rolls 10
  12. Pressing firmly down to hold the filling in place, fold the bottom of the wrapper and start rolling tightly.
    Chicken Spring Rolls 11
  13. Around the middle of the wrapper, fold both sides of the wrapper in and roll up tightly to the top. Place on a plate and cover loosely with plastic wrap and repeat with the remaining wrappers and fillings. Cut in half or in thirds, and serve with the Sesame Dipping Sauce.
    Chicken Spring Rolls 12
  14. If not serving immediately, keep the spring rolls tightly covered with plastic wrap at room temperature for up to 2 hours.

Recipe Notes

1: We use sake to remove the odor of chicken. You can skip if you can't take alcohol.

2: Butterflying is a really useful technique to create a uniform thickness throughout a piece of meat, so that it will cook more quickly and evenly.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.