These fresh and crunchy Grilled Chicken and Strawberry Spring Rolls are full of summer flavor! Dip them in a healthy poppy seed dressing for a fun and easy appetizer or light dinner!
A couple weeks ago I took my first stab at making my own spring rolls. It’s been on my list of foods to make for so long, but they always intimidated me a little. I pictured myself trying to make beautiful rolls stuffed with amazing fillings only to have the rice paper rip and tear as I tried to roll it up. Luckily this wasn’t the case. Whether it was the brand of rice paper I chose or just beginners luck, not one of them tore. Since it’s spring going on summer these Grilled Chicken and Strawberry Spring Rolls were the perfect crisp, fresh flavors I was craving.
The filling for these spring rolls includes grilled chicken which we always have leftovers of in the fridge, slices of strawberries, crisp strips of cucumber and arugula. Let me tell you about the arugula…it was never supposed to be in the recipe.
My original plan was to use either microgreens or pea shoots. I thought they would be the perfect light and delicate green to use. I went to three stores looking for either one of them and of course no one did! I hate when that happens. I get a great idea and then can’t find the ingredient. Well I wasn’t about to go to a fourth store and be disappointed so I decided that peppery arugula would be a good substitute. If you do find some microgreens or pea shoots give them a try and let me know how they turn out.
I kept the filling for the grilled chicken and strawberry spring rolls simple because I paired them with a flavorful, light and creamy poppy seed dressing. Where there are spring rolls there must be something to dip them in! The poppy seed dressing was a no-brainer because essentially what these rolls are is a version of one of my favorite spring salads. The poppy seed dressing is kept healthy by using Greek yogurt and far less sweetener than you find in most poppy seed dressings. It’s the perfect creamy dip to compliment the fresh flavors in the spring rolls!
Yields 8-10 spring rolls
25 minPrep Time
25 minTotal Time
Save RecipeIngredients
- 8-10 spring roll wrappers
- 1 large grilled chicken breast, thinly sliced
- 1/2 of an English cucumber, seeds removed and cut into matchsticks
- 1 cup fresh strawberries, thinly sliced
- Arugula or spinach
- Kosher salt and black pepper to taste
- 1/4 cup plain non-fat Greek yogurt
- 2 tablespoons milk
- 1 tablespoon white wine vinegar
- 1 1/2 tablespoons honey
- 1 tablespoon poppy seeds
- Kosher salt and black pepper to taste
Instructions
- In a small bowl add all of the ingredients then whisk together until combined.
- Cover the bowl and refrigerate until ready to serve.
- Whisk again if necessary before serving.
- On a cutting board or in small bowls lay out all of the prepared spring roll ingredients.
- Fill a bowl large enough to fit the spring roll wrappers with warm water.
- Dip the spring roll wrapper into the water and let it soak for about 30 seconds.
- Remove the wrapper from the water and let the excess water drip off, then place it on a clean cutting board.
- Place 2-3 strawberry slices on the bottom third of the wrapper leaving about a 1 inch border on all sides.
- Add some of the arugula next, then 2-3 slices each of the chicken and cucumber.
- Season with a pinch of salt and pepper.
- Top with a few more pieces of arugula and 2-3 more slices of strawberries.
- Adjust these amounts if the spring rolls look too full, you don't want to overfill them or the wrapper may tear.
- Fold the wrapper over the top of the filling and start rolling.
- Stop rolling about halfway and fold in the sides.
- Continue rolling until the spring roll is a tight cylinder.
- Place the finished spring rolls on a serving plate and cover with a damp paper towel to prevent them from drying out.
- Serve the finished spring rolls with the poppy seed dressing for dipping.
More Summer Appetizers
Tequila Lime Shrimp Taco Bites
Prosciutto Wrapped Grilled Asparagus with Red Wine Drizzle
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