These spring rolls -- with a filling of chicken, apple, green onion, bell peppers, and lettuce -- are broiled until they are lightly browned and crispy. They're ideal for a buffet or light lunch.

Body+Soul, April/May 2005, Body+Soul, April/May 2005


Credit: Lisa Hubbard

Recipe Summary

Makes 12 rolls


Ingredient Checklist


Instructions Checklist
  • Combine chili pepper, garlic, ginger, wine, orange juice, and soy sauce in a medium bowl. Add chicken and toss to coat. Cover and marinate for 15 minutes. Drain excess liquid.

  • In a small pan, heat canola oil and saute chicken until light brown outside and no longer pink inside, about 2 minutes. Combine apple, green onions, bell pepper, rice vinegar, and sesame oil in a medium bowl; toss to coat. Mix in cooked chicken.

  • Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer it to a dry work surface. Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way.

  • Coat the large baking sheet with cooking oil. Arrange spring rolls in a single layer, leaving a little space between them. Brush rolls with oil. Broil the rolls until lightly browned and crisp, 8 to 10 minutes; check frequently to avoid burning. Use a spatula to turn the rolls over and continue to broil another 8 to 10 minutes. Serve each roll wrapped in lettuce leaf, with Sweet and Sour Chili Sauce.

Cook's Notes

Once moistened with water, rice paper turns into a pliable noodle that seals as you roll it up.