Curried Chicken & Mushroom Spring Rolls

Curried Chicken & Mushroom Spring Rolls

Roast chicken is even better the second time around when leftovers along with wild mushrooms, bell peppers and snow peas serve as the filling for spring rolls.
  • 30m

    prep time

  • 10m

    Cook Time

  • 133


  • 14



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(1 spring roll)


Spring Rolls

Asian Dipping Sauce

  • 1/4 cup water
  • 2 tablespoons rice vinegar
  • 1 tablespoon packed brown sugar
  • 2 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 2 tablespoons finely chopped red onion


  • Heat large nonstick skillet on medium heat. Add curry powder and garam masala; cook and stir 1 minute or until fragrant. Reserve 1 teaspoon of the spice mixture to season mushrooms. Sprinkle remaining spice mixture over chicken in medium bowl. Toss to coat well. Set aside

  • Heat oil in same skillet on medium-high heat. Add mushrooms and reserved spice mixture; cook and stir 3 to 4 minutes or just until tender. Remove from skillet. Add bell pepper and snow peas to skillet; cook and stir 1 to 2 minutes or until tender-crisp. Remove from skillet

  • To assemble Spring Rolls, fill 9-inch pie plate with warm water. Dip 1 rice paper wrapper in water to wet completely. Place on work surface. Blot dry with paper towel. Arrange 1/4 cup of the mushrooms, 2 tablespoons of the vegetable mixture and 2 tablespoons of the chicken in center of the rice paper wrapper. Fold bottom edge of rice paper wrapper over filling ingredients. Fold in sides, then gently roll tightly to enclose filling. Place spring roll on platter or tray. Cover with damp paper towels and plastic wrap. Repeat with remaining rice paper wrappers and filling ingredients to make 12 spring rolls. Refrigerate at least 30 minutes or up to 2 hours

  • For the Asian Dipping Sauce, mix water, vinegar, sugar, soy sauce and sesame oil in small bowl until well blended. Stir in onion. Serve dumplings with Dipping Sauce

Nutrition information (per Serving)



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