Summer Chicken Spring Rolls

Summer Chicken Spring Rolls
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Adobe Stock.

With little cooking needed, these rolls are a great addition to any summer menu.

  • Prep time
    20 min
  • Servings
    4 Servings
  • Serving size
    2 rolls
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    2 rolls
  • Amount per serving Calories 250

  • Total Fat 8g
    • Saturated Fat 1.7g
    • Trans Fat 0g
  • Cholesterol 45mg
  • Sodium 420mg
  • Total Carbohydrate 26g
    • Dietary Fiber 2g
    • Total Sugars 2g
  • Protein 18g
  • Potassium 300mg
  • Phosphorus 160mg

Choices/Exchanges: 1 1/2 Starch, 2 Lean protein, 1/2 Fat, 1 Nonstarchy vegetable



  • cabbage (shredded)
    1 cup
  • cooked chicken (shredded)
    1 1/2 cup
  • diced cucumber
    1/2 cup
  • shredded carrotst
    1/2 cup
  • chopped fresh cilantro
    1/4 cup
  • thinly sliced shiitake mushrooms
    1/2 cup
  • green onion (chopped)
  • rice paper spring roll wrappers
  • lower sodium soy sauce
    2 tbsp
  • rice wine vinegar
    3 tbsp
  • hot water
    2 tbsp
  • olive oil
    1 tbsp
  • ground ginger
    1 tsp


  1. In a medium bowl combine cabbage, chicken, carrots, cucumbers, cilantro, mushrooms and green onion.

  2. In a small bowl, whisk together the soy sauce, vinegar, hot water, olive oil, and ginger.

  3. Before using, soak spring roll skin in water for 10-15 seconds and shake off excess water. Place about 1/3 cup of chicken-vegetable mixture in the bottom of spring roll. Take the spring roll edge nearest to you and fold to cover the filling. Take the side edges and fold in tightly. Roll outward to seal. Repeat procedure for remaining spring rolls.

  4. Serve spring rolls with dipping sauce.