Have you ever peered into your fridge only to see last night’s leftovers staring back at you?
I found a magical way of repurposing leftover grilled barbecue chicken. Let me introduce you to…Barbecue Chicken Spring Rolls! There is something pretty cool about taking a traditional Asian appetizer and turning it on its face to give it new flavor. See, I told you we were going to get creative. Let’s get started!
The ingredients to make spring rolls are not hard to find. You don’t have to got to an Asian market to locate rice paper wrappers or rice stick noodles. Just cruise down the ethnic foods aisle at your neighborhood grocery store to purchase them. Each package will last you several recipes. I like to keep these staples on hand in the pantry especially for moments like these when I’m bored with leftovers.
Rice noodles, sometimes referred to as “sticks,” are extra thin, round noodles that soak in warm water before use. After draining off the water, the noodles can be used in anything from a wrap to a noodle bowl. Avoid the thicker, flat noodles sometimes labeled “vermicelli.”
Food dishes should have texture, layers of flavor. (I’m known for adding potato chips to my sandwiches.) While these raw vegetables have decent crunch inside these rolls, you can also tuck wonton strips inside too. The thin rice stick noodles soften when cook and give the julienned vegetables and chicken a starch to adhere to inside the roll.
Of course, they wouldn’t be true spring rolls unless a dipping sauce accompanied them. When I order spring rolls (or egg rolls) in a restaurant, they typically arrive to the table with peanut dipping sauce. Try a new sauce. Elevate the flavor of your dipping sauce by combining a sweet barbecue sauce with sriracha mayo and drizzle it across your appetizer plate.
Serves 5-6 large spring rolls
Everyone wins with these Barbecue Chicken Spring Rolls! Use up leftover barbecue chicken and add new flavor to the typical Asian appetizer.
20 minPrep Time
10 minCook Time
30 minTotal Time
- 2 c. softened rice stick noodles, drained
- 2 c. julienned barbecue chicken thigh meat
- 2 c. julienned carrots
- 2 c. julienned red bell pepper
- 2 c. julienned cucumbers (partially peeled)
- 1 c. green onion (cut on a bias)
- 4-5 T. wonton crisps
- 5-6 rice paper wrappers
- Dipping Sauce:
- 3 T. barbecue sauce
- 3 T. sriracha mayo
- 1/2 c. wonton strips
- Prep all vegetables and chicken in advance.
- Cook rice sticks according to package directions and drain water.
- Run warm water over each rice paper wrapper for 5 seconds (one at a time) and lay flat on a cutting board.
- Fill the now soft rice paper wrapper with julienned vegetables and chicken. Top with a small handful of prepped rice noodles.
- Add a few wonton crisps.
- Fold the shorter side of the rice paper wrapper over the filling and toward the wrapper's center.
- Fold and tuck in the filling by pulling the bottom end of the wrapper and rolling it until complete. (Roll it like you would a burrito, but tightly otherwise your filling will fall out when the spring roll is cut in half.)
- Garnish with green onion.
- Serve with dipping sauce on the side.
Add the vegetables to the prepped rice paper wrapper before the noodles and chicken, if you want bright color to show through your roll when plating.