High Protein • High Fiber • Ready in Under 20 Minutes
If you’re looking for a fresh, satisfying, high-protein snack or appetizer that’s loaded with flavor and comes together in under 20 minutes, you have to try these ground chicken spring rolls with my creamy peanut lime dipping sauce. They’re crunchy, savory, slightly spicy, and packed with protein and fiber. I make a batch of the filling for the week and roll them up as I go — they’re perfect for meal prep, parties, or even a light lunch.
The best part? You can customize the veggies and make them as mild or spicy as you like. Eat them fresh or give them a quick sear for a crispy outer layer.
🌟 Why You’ll Love These Chicken Spring Rolls
- ✅ High protein and high fiber
- ✅ Ready in under 20 minutes
- ✅ Easy to meal prep
- ✅ Fresh, crunchy, and flavor-packed
- ✅ Perfect served fresh or seared for crispiness
🛒 Ingredients
For the Ground Chicken Filling:
- 1 lb ground chicken
- 1–2 tbsp avocado oil
- 3 cloves garlic, grated
- 2 tsp fresh ginger, grated
- Juice of ½ lime (about 1 tbsp)
- 2 tsp coconut aminos (or soy sauce)
- Crushed red pepper flakes, to taste
- Salt & pepper to taste
For the Creamy Peanut Lime Sauce:
- 2 tbsp unsweetened peanut butter
- Juice of ½ lime
- 1 tsp coconut aminos (or soy sauce)
- ½ tsp sweetener (like allulose)
- ½ tsp sriracha (optional, to taste)
- Warm water, as needed for thinning
For Assembly:
- Rice paper wrappers
- Shredded cabbage or coleslaw mix
- Sliced red bell peppers
- Slivered green onions
- Fresh basil leaves
- Crushed peanuts for garnish
- Avocado oil for rolling (prevents sticking)
👩🍳 Instructions
Step 1: Cook the Chicken
- In a skillet, heat avocado oil over medium heat.
- Add ground chicken and cook, breaking it apart with a spatula.
- Grate in garlic and ginger, and stir to combine.
- Once the chicken is nearly cooked through, add lime juice, coconut aminos, crushed red pepper, salt, and pepper.
- Mix well and cook for 1–2 more minutes. Set aside to rest and develop flavor.
Step 2: Make the Peanut Lime Sauce
- In a small bowl, combine peanut butter, lime juice, coconut aminos, sweetener, and sriracha (if using).
- Stir or whisk until smooth.
- Add warm water a ½ teaspoon at a time to thin until it reaches your desired dipping consistency. Set aside.
Step 3: Assemble the Spring Rolls
- Dip each rice paper wrapper in warm water until pliable.
- Lay the wrapper on a lightly oiled surface.
- Add your fillings: cabbage, ground chicken, red bell pepper, green onions, fresh basil, and crushed peanuts.
- Fold in the sides, then roll tightly like a burrito.
Optional: Sear in a lightly oiled skillet for 1–2 minutes per side for a crisp finish.
💡 Tips & Variations
- Meal prep: The chicken filling keeps well in the fridge for 3–4 days.
- Make it nut-free: Use sunflower seed butter instead of peanut butter.
- Make it vegetarian: Swap chicken for crumbled tofu or tempeh.
- Add noodles: For a heartier option, add some vermicelli or glass noodles.
🥢 Ground Chicken Spring Rolls with Creamy Peanut Lime Sauce
These high-protein ground chicken spring rolls are packed with flavor and paired with a creamy peanut lime dipping sauce. A healthy, low-carb snack or appetizer, ready in under 20 minutes.
Ingredients
For the Chicken Filling:
- 1 lb ground chicken
- 1-2 tbsp avocado oil
- 3 cloves garlic grated
- 2 tsp fresh ginger grated
- 1/2 lime juiced, about 1 tbsp
- 2 tsp coconut aminos or soy sauce
- Pinch crushed red pepper flakes
- Salt and black pepper to taste
For the Creamy Peanut Lime Sauce:
- 2 tbsp unsweetened peanut butter
- 1/2 lime juiced
- 1 tsp coconut aminos or soy sauce
- ½ tsp sweetener such as allulose
- ½ tsp sriracha optional
- 1-2 tbso warm water as needed to thin
For Assembly:
- 8 rice paper wrappers
- 1 cup shredded cabbage or coleslaw mix
- ½ red bell pepper thinly sliced
- 2 green onions slivered
- 8 fresh basil leaves
- 2 tbsp crushed peanuts
- Avocado oil for surface prep, to prevent sticking
Instructions
- Cook the Chicken Filling
- Heat avocado oil in a skillet over medium heat.
- Add ground chicken and cook until no longer pink, breaking it into crumbles.
- Stir in grated garlic and ginger.
- Once cooked through, add lime juice, coconut aminos, red pepper flakes, salt, and pepper. Mix well and set aside to rest.
- Make the Peanut Lime Sauce
- In a small bowl, combine peanut butter, lime juice, coconut aminos, sweetener, and sriracha.
- Stir until smooth.
- Add warm water a teaspoon at a time until the sauce reaches a pourable dipping consistency. Set aside.
- Assemble the Spring Rolls
- Dip one rice paper wrapper into warm water until soft and pliable.
- Place on a lightly oiled surface to prevent sticking.
- Add 2–3 tbsp cooked chicken, a small handful of cabbage, red bell pepper slices, green onion, a basil leaf, and a sprinkle of crushed peanuts.
- Fold in the sides and roll tightly like a burrito.
- Optional (for crispy finish):
- Lightly sear rolled spring rolls in a skillet over medium-high heat with a little oil until golden, 1–2 minutes per side.
Video
@watchlolita These Thai-inspired chicken spring rolls with peanut sauce are so much easier than they look 👏 High-protein. Full of flavor.🌿🥜 #SpringRolls #GroundChickenRecipe #HighProteinLunch #MealPrepHack #HealthyAsianFood #PeanutSauce #LowCarbRecipes #WellnessOver40 #TikTokWellness #CleanEatingRecipe #AntiInflammatoryFoods #HealthyLunchIdeas #FoodTok ♬ original sound – Lolita 🦋
Notes
🥄 Storage & Serving Tips
Store the chicken filling separately and assemble rolls fresh as needed. Serve cold with dipping sauce or warm for a crispy version. Keeps in the fridge for up to 3–4 days.
Store the chicken filling separately and assemble rolls fresh as needed. Serve cold with dipping sauce or warm for a crispy version. Keeps in the fridge for up to 3–4 days.
Nutrition
Calories: 370kcalCarbohydrates: 18gProtein: 26gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 101mgSodium: 420mgPotassium: 750mgFiber: 2gSugar: 2gVitamin A: 582IUVitamin C: 26mgCalcium: 45mgIron: 3mg
Tried this recipe?Let us know how it was!
