Fresh Vegetable and Chicken Rolls
Recipe type: appetizer
Prep time: 
Total time: 
Serves: 12 rolls
Enjoy a fresh roll filled with brightly colored vegetables and chicken served with a sweet and spicy dipping sauce.
For the rolls:
  • 12 spring roll wrappers (rice paper)
  • 2 red peppers, cut into thin strips
  • 2 carrots, grated
  • 1 cucumber, cut in half and then into thin strips
  • 3 green onions, chopped
  • 1 c. red cabbage, thinly sliced
  • 2 chicken breasts, cooked and chopped
For the sauce:
  • ¼ c. Thai sweet chili sauce
  • 1 T. soy sauce
  • 3 garlic cloves
  • 1 t. Sriracha
  1. Fill a large, shallow bowl with water. Dip a spring roll into the water for 10 seconds to soften it up. Remove and place on a cutting board.
  2. Place 2 strips of red pepper, 1 tablespoon of carrots, and 2 of cucumber in the center of the wrapper. Place 1 tablespoon of green onions, 2 tablespoons of red cabbage, and 2 tablespoons of chicken on top of the first row of vegetables.
  3. Fold the sides on top of the vegetables and chicken then roll up the vegetable roll. Repeat with the remaining 11 rolls. Set aside.
  4. In a medium bowl combine all the ingredients for the sauce and whisk together.
  5. Serve the vegetable and chicken rolls with sauce for dipping.
  6. **The wrappers may be a little chewy. I found that putting the rolls in the refrigerator for an hour before serving helped. **
A Hezzi-D Original Recipe
Recipe by Hezzi-D's Books and Cooks at