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Chicken Spring Rolls with Hoisin Sauce

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Chicken Spring Rolls with Hoisin Sauce
  • Prep 60 min
  • Total 60 min
  • Servings 4
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Treat your family to tasty spring rolls like those you find at Asian restaurants. We've made the directions simple to follow for authentic results.
Sep 8, 2011


  • 1/2 cup uncooked short-grain Arborio rice
  • 1 cup water
  • 1/3 cup hoisin sauce
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 clove garlic, finely chopped
  • 1 teaspoon grated gingerroot
  • 2 cups diced or shredded deli rotisserie chicken (from 2-lb chicken)
  • 1 cup sweet-and-sour coleslaw (from deli), drained
  • 1/4 cup shredded carrots (from 10-oz bag)
  • 2 medium green onions, chopped (2 tablespoons)
  • 8 spring roll wrappers (8 inch)
  • 8 fresh cilantro leaves


  • 1
    Cook rice in water as directed on package. Meanwhile, in small bowl, mix hoisin sauce, soy sauce, oil, vinegar, garlic and gingerroot. In medium bowl, mix chicken, coleslaw, carrots and onions; set aside.
  • 2
    Fill pie plate with water. Place 1 spring roll wrapper in water 45 to 60 seconds or until pliable but not completely softened. Gently remove wrapper from water, shaking to drain excess water; place on damp paper towel. Place 1 cilantro leaf in center of wrapper. Spoon about 2 tablespoons cooked rice in a row about 4 inches long over cilantro leaf. Spoon about 1/3 cup chicken mixture on rice; press into log shape. Pull wrapper over filling; bring up the 2 ends and roll up, tucking in loose ends. Repeat.
  • 3
    Serve immediately with hoisin sauce mixture.

Nutrition Information

No nutrition information available for this recipe
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