Five Spice Chicken Spring Rolls

It’s been a hot minute since I’ve made Vietnamese Spring Rolls or Gỏi Cuốn and Spicy Peanut Sauce. I normally make them with shrimp, but Chicken sounded amazing. I also had some of the sweet and sticky sauce leftover from last night so I made a small bowl of Ground Beef & Broccoli.


2 medium Chicken Breasts

½ teaspoon Smoked Paprika

¼ teaspoon Onion Powder

1 teaspoon Chinese Five Spice

½ teaspoon Garlic Powder

Salt and Pepper to taste


4 rice Spring Roll Wrappers

1 ½ cups Lettuce; chopped

½ cup carrot; shredded

½ cup Red Cabbage; shredded

2 oz. Rice vermicelli; cooked, drained and chilled

¼ cup Red Onion; sliced

Preheat oven to 375°F. 

Add the chicken to a cutting board and drizzle lightly with olive oil. Sprinkle on the spices and rub into the chicken, making sure the entire surface is covered. Place on a baking dish and cover with foil. Bake for 20 minutes or until the internal temperature reaches 165°F. Rest for 5 minutes before slicing.

Run the rice wrappers under warm water and place on cutting board. Working quickly, add 3-4 slices of chicken to the wrapper, forming a row. Layer a handful of the lettuce, carrots, cabbage, onion and vermicelli over top. 

Wrap tightly, being careful not to tear the wrapper. Place on a small platter and repeat with the remaining rolls. Chill for 10 minutes before serving.


Looking for a main dish? Try one of these recipes!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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