I’m currently obsessed with the ideal Monday meal—something light, satisfying, and with room for a square or two of chocolate afterward.
Light but filling, not just a salad, and packed with vegetables so I feel a little healthier. Check, check, check.
Spring rolls are one of my favorite appetizers because they feel a bit like tacos in the best way—small, customizable packages you can fill with lots of different ingredients and then dip. There’s a freedom to them that I love.
Also: a recipe without cheese today. I know—celebrate accordingly.
That’s another reason I love spring rolls. No cheese, and they still satisfy like magic.
For me, the rice paper is the highlight: chewy and delicate while holding fresh, crunchy fillings. It’s a texture thing—almost irresistible to texture lovers.
These rolls are filled with:
- Crispy baked chicken
- Mango cut into matchsticks
- Cucumber matchsticks (yes, my partner complains, but I persist)
- Green leaf or butter lettuce
- Fresh cilantro
- Generous lime squeezes
- Warm-weather vibes
You can add avocado if you like. I’ve been unlucky with avocados lately, so I left it out this time—but it’s a great addition when your avocados cooperate.
If you want a fun, hands-on meal for two—Valentine’s Day or any night you want to cook together—these are perfect. They require just the right amount of teamwork: prep the ingredients, assemble the rolls, and eat. You can even skip the crispy chicken and use grilled chicken to make things quicker.
It’s festive and bright thanks to the blood orange dipping sauce, which is a gorgeous hot-pink color and tangy-sweet. I could easily eat it by the spoonful.
My partner and I don’t usually cook together well—he’s impatient with burner settings and I’m a control freak—so I often make these on my own. They’re easy to assemble, look impressive, and taste fresh and satisfying.
Crunchy Chicken Spring Rolls with Blood Orange Dipping Sauce
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Ingredients
- 8 boneless, skinless chicken tenders
- 2 eggs, lightly beaten
- 1 1/2 cups panko breadcrumbs
- 1/4 cup fine breadcrumbs
- 2 tablespoons flour
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 head of green leaf lettuce, 8 leaves torn, washed and dried
- 1 mango, peeled and cut into matchsticks
- 1/2 cucumber, cut into matchsticks
- 3 tablespoons chopped fresh cilantro
- 8 rice paper wrappers
blood orange dipping sauce
- 3/4 cup blood orange juice
- 1/2 cup sweet chili sauce
- 1 tablespoon honey
- 1/2 tablespoon low-sodium soy sauce
- 1/2 lime, juiced
Instructions
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Preheat the oven to 450°F (230°C). Line a baking sheet with foil and place a wire rack on top. Spray the rack with nonstick spray.
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Whisk the eggs in a bowl. In another bowl, combine panko, fine breadcrumbs, flour, garlic powder, salt, and pepper. Dip each chicken tender in the egg, then press into the breadcrumb mixture to coat. Arrange the coated tenders on the greased rack and spritz lightly with oil. Bake for 15 minutes, flip gently, and bake another 15 minutes. While the chicken bakes, prepare the fillings and the dipping sauce.
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When cooked, leave the tenders whole or slice them into pieces—either works well in the rolls.
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To assemble: fill a round pan or skillet with warm water. Dip a sheet of rice paper briefly to soften—don’t let it sit—then lay it on a cutting board. Add a lettuce leaf, a piece of chicken, mango and cucumber matchsticks, and a sprinkle of cilantro. Fold the sides in and roll tightly; the rice paper will seal itself.
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Serve the rolls immediately with the blood orange dipping sauce.
blood orange dipping sauce
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Whisk all sauce ingredients in a small saucepan over medium-low heat. Bring to a gentle simmer and cook 3–4 minutes until slightly thickened. Remove from heat and let cool to room temperature; it will thicken more as it cools.
Did you make this recipe?
I appreciate you so much!
That plate is all for you.