Photo of Chicken & Spring Veggie Summer Rolls by WW

Chicken & Spring Veggie Summer Rolls

Points® value
Total Time
25 min
25 min
Chewy, soft rice paper wraps come to life after a quick dip in warm water, making these summer rolls filled with crunchy, colourful veggies and lean chicken lighter and simpler to put together than fried spring rolls. Feel free to adjust the consistency of the peanut dipping sauce to suit your tastes by stirring in water a drop at a time until you reach the thickness you prefer. These will keep in the fridge overnight in an airtight container, covered with damp paper towels.


Peanut butter

¼ cup(s), creamy

Low sodium soy sauce

1½ tbsp(s)

Unseasoned rice vinegar

1 tbsp(s)

Toasted sesame oil

1 tsp(s)

Garlic clove

1 clove(s), medium, grated

Rice paper wrappers

8 item(s)

Mesclun (baby greens)

2 cup(s), (spring mix)


1 cup(s), cut into matchsticks

Uncooked sugar snap peas

1 cup(s), cut into matchsticks

Grilled skinless boneless chicken breast

280 gm, shredded


  1. In a small bowl, whisk peanut butter, soy sauce, vinegar, oil, garlic, and 1½ to 2 tbsp water, depending on how thick your peanut butter is, until smooth.
  2. Fill a pie plate or large skillet with warm water. Arrange a clean towel or double layer of paper towels nearby. Soak 1 rice paper wrapper in the water until just pliable, 30 to 45 seconds. Lay wrapper flat on towel or paper towels. Arrange ¼ cup mesclun, about 2 tablespoons each carrot and peas, and ¼ cup chicken across the bottom third of wrapper. Tightly roll bottom of wrapper over filling, then fold in sides of wrapper. Roll up tightly. Arrange on a platter and cover with a damp paper towel. Repeat with remaining filling ingredients and wrappers to make 8 rolls. Stir the sauce and serve with the rolls.
  3. Per serving (2 summer rolls and 2 tbsp sauce)