Slow Cooker Chicken Spring Rolls
These slow cooker chicken spring rolls are tender, flavorful, and packed with healthy ingredients. Perfect for a homemade chicken spring rolls recipe, they are versatile and easy to prepare.
Ingredients
- 2 pounds boneless, skinless chicken breast halves
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup ketchup
- 1/4 cup honey
- 2 tablespoons minced fresh gingerroot
- 2 tablespoons sesame oil
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 12 round rice papers (8 inches)
- 3 cups broccoli coleslaw mix
- 3/4 cup crispy chow mein noodles
Instructions
- Place the chicken breasts in a 3-quart slow cooker.
- In a small bowl, whisk together soy sauce, ketchup, honey, ginger, and sesame oil.
- Pour the mixture over the chicken, then cover and cook on low for 3-4 hours, or until the chicken is tender and easy to shred.
- Remove the chicken and shred it using two forks. Let it cool in the refrigerator until ready to assemble.
- Meanwhile, mix cornstarch and cold water in a small bowl until smooth. Gradually stir this mixture into the cooking liquid left in the slow cooker.
- Cook the sauce on high until it thickens (about 20-30 minutes). Reserve 3/4 cup of the sauce for tossing with the chicken; set the remainder aside for dipping.
- Fill a shallow dish with warm water. Dip a rice paper wrapper in water for 10-15 seconds, allowing excess water to drip off.
- Place the softened wrapper on a flat surface. Add 1/4 cup coleslaw, 1/3 cup chicken mixture, and 1 tablespoon crispy noodles across the bottom third of the wrapper.
- Fold in the sides, then fold the bottom over the filling and continue rolling tightly. Place the roll seam-side down on a serving plate.
- Repeat with the remaining ingredients. Serve with the reserved sauce for dipping.
Notes
Store assembled rolls in an airtight container with damp paper towels to prevent drying out. Customize fillings to suit your dietary preferences, such as using tofu for a vegan option.