Chicken Spring Rolls with Tamarind Sesame Vinaigrette

Chicken Spring Rolls with Tamarind Sesame Vinaigrette | Cooking with a Wallflower

Spring rolls filled with shredded chicken, lettuce, vermicelli, carrots, mint, and basil then served with a citrusy tamarind sesame vinaigrette. These chicken spring rolls with tamarind sesame vinaigrette is delicious, fresh, and healthy, perfect for starting off the New Year.



For the Shredded Chicken:

2 tablespoons vegetable oil

1 pound Foster Farms®Simply Raised Chicken with No Antibiotics Ever Breast Fillets

Pinch of salt

For the Vermicelli:

7 ounce vermicelli noodles

For the Spring Rolls:

Rice paper


Basil Leaves

Mint Leaves

1 medium sized carrot, thinly sliced or cut into matchsticks

For the Tamarind Sesame Vinaigrette:

1/4 cup soy sauce

Juice of 2 limes

4 tablespoons granulated sugar

2 teaspoons tamarind paste

1/2 teaspoon sesame oil

1/4 cup vegetable oil

Chili pepper, sliced (optional)


For the shredded chicken:

Lightly season the chicken with a pinch of salt. Add about a tablespoon of olive oil to a medium sized skillet. Allow the olive oil to heat for about a minute over medium low heat. Add the chicken breast to the skillet and cook for 1-2 minutes. Flip the chicken to the other side and cook for another 1-2 minutes. Lower the heat, and cover the skillet. Let the chicken cook for 10 minutes. Turn off the heat but keep the skillet covered for an additional 10 minutes. Remove the lid and let the chicken cool to touch before using forks to shred the chicken. This methods ensure that the chicken is still tender and moist on the inside.

For the vermicelli noodles:

Follow the directions on the package. Boil the noodles for several minutes until they are tender.

For the spring rolls:

Prepare all the ingredients and set them out in reaching distance. Fill a large bowl with warm water. Have a flat surface plate in front of you so that once you dip the rice paper into the warm water, you can place it flat on the plate.

Dip the rice paper into the bowl of warm water until all the surfaces are wet. Set the rice paper flat on the plate in front of you.

Place torn up lettuce on the edge closest to you. Then add several basil leaves and mint leaves and julienned or thinly sliced carrots.

Add a small handful of vermicelli noodles on top of the veggies, about a 1/8 cup or so. You don’t want too much of the ingredients otherwise, it might be hard to wrap. Next, add the shredded chicken on top of the vermicelli noodles.

To wrap the spring rolls, fold the edge closest to you over all the ingredients. Next, fold the right and the left side towards the middle to close up the end. Then tightly roll the spring roll straight until you reach the other end. The tighter the spring roll, the less likely it’ll fall apart. Continue doing this for as many spring rolls as you would like to eat.

For the tamarind sesame vinaigrette:

In a small bowl, mix together soy sauce, lime juice, granulated sugar, tamarind paste, sesame oil, and vegetable oil. Add chopped chili pepper if desired. If you can’t find tamarind paste, you can leave it out. It just enhances the sweet and sour flavor of the sauce.

Serve the chicken spring rolls with tamarind sesame vinaigrette.

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