Thai Basil Chicken Spring Rolls with Peanut Dipping Sauce

I love these things... My kids love these things! Thai Basil Chicken Spring Rolls with Peanut Dipping Sauce are so crisp and fresh, you won't be able to stop eating them! Seriously!

Thai Spring Rolls

What do we all order when at our favorite Thai restaurant? Spring Rolls! They are my family’s favorite and probably yours too! Making Thai Spring Rolls is remarkably easy and can be entirely prepped in advance. Plus, it’s a great way to get your kids or guests participate in the fun of cooking and to get loaded up with healthy veggies, especially dipped in this killer peanut sauce! They would eat Styrofoam dipped in our insane Peanut Dipping Sauce! It’s that good.

Thai Spring Rolls 10

Thai Spring Rolls 14Chop up your favorite fillings, set up a Thai Spring Roll Bar with a station where they can roll their own spring rolls. Dinner is done! Today we share a recipe with chicken, but you can fill them with shrimp or pork or tofu. Veggies and herbs are the true stars. Napa Cabbage, matchstick carrots (bought prepped in a bag from the grocery store), hothouse cucumbers (the kind wrapped in plastic are the only cucumber worth eating), bell peppers, cilantro, mint, and basil all rolled up into a rice paper wrapper that was softened in a pan of hot water.

[GREAT TIP] These Thai Spring Rolls are a great way to use up leftovers from last night’s cookout and the perfect quick and healthy lunch. Healthy until you realized you just woofed 6 spring rolls… Piggy.

Thai Spring Rolls 11

Thai Spring Rolls 12

Can we talk about the sauce? It’s crack. Peanut Sesame Ginger Crack. Great as a dip, salad dressing, stir-fry sauce, or a marinade, you’ll want a mason jar full of it in your fridge always. Simply fill a blender with rice wine vinegar, sesame seeds and oil, fresh ginger, creamy peanut butter, and a few other ingredients and give it a whirl until smooth.

Thai Basil Chicken Spring Rolls with Peanut Dipping Sauce
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Average: 4/5
4 ratings

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 6-8 servings

Thai Basil Chicken Spring Rolls with Peanut Dipping Sauce

These Thai Spring Rolls are a great way to use up leftovers from last night's cookout and the perfect quick and healthy lunch.


    Dipping Sauce
  • ½ cup vegetable oil
  • ¼ cup rice wine vinegar
  • 2 tbs. creamy peanut butter
  • 2 cloves garlic (small)
  • 1 tsp sesame oil
  • 1 tbs toasted sesame seeds
  • 2 tbs honey
  • 2 tbs chopped peeled ginger
  • 2 tbs tamari soy sauce
    Spring Roll Ingredients
  • 2 pounds of boneless chicken
  • 2 Tbs of grape seed or vegetable oil
  • 2 medium cloves of garlic, minced
  • 2 tsp of sesame oil
  • 4 tsp fish sauce (use Tamari for gluten free)
  • fresh basil, mint, cilantro or other herbs
  • fresh Napa cabbage or lettuce, chopped or torn in small pieces
  • carrots, hothouse cucumbers, red bell peppers
  • rice paper


    Make the dipping sauce
  • Add all ingredients into a blender and blend until smooth. Set Aside.
    Get Everything Ready
  • In a large bowl, combine chicken, vegetable oil, sesame oil, garlic and fish sauce.
  • Cover well and allow to marinade for about 20 minutes. (Or use pulled Rotisserie Chicken)
  • Heat frying pan and cook chicken.
  • Slice into thin slices, about 1/4 inches for rolling.
  • Cut all the veggies into thin strips.
  • Set into bowls or on a large platter.
  • Gather vegetables, rice paper, board surface to roll on and bowl of hot water.
    Make the Spring Rolls:
  • In large bowl, fill it with water and make it warm by adding hot water.
  • Gently dip each rice paper wrapper in warm water for a few seconds till damp.
  • Don’t over soak the rice paper.
  • Place rice paper on plate, or working surface.
  • As rice paper begins to absorb the water and become more soft and pliable (10-30 seconds, depending on wrappers and water temp.), begin to add the fillings.
  • On the 1/3 section of the rice paper wrapper closest to you, start layering your fillings of lettuce, herbs, chicken and vegetables.
  • Start rolling the wrapper over the fillings away from you, tucking and rolling the wrapper with your fingers, making sure all the fillings remain right and round within the rice paper wrapper.
  • Serve immediately with dip, or cover with plastic wrap to eat a few hours later.

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