Grilled Chicken and Strawberry Spring Rolls with Balsamic-Mint Dipping Sauce

The Perfect Marriage of Sweet Summer & Savoury Crunch

Listen up. We all love spring rolls, right? But the traditional deep and fried ones? They’re heavy. They feel like a commitment. Plus, who wants to stand over spitting oil in July? I certainly don’t. This recipe for Grilled Chicken and Strawberry Spring Rolls is the absolute opposite of all that nonsense.

It’s light, it’s vibrant, and it absolutely screams "summer garden party" without all the faff of a three and course meal. You get the smoky depth from the chicken, the crisp cucumber, and then— bam! —a pop of sweet, juicy strawberry.

It sounds weird, I know, but trust me, it’s brilliant.

Why Grilled Chicken and Strawberry Spring Rolls Are Your Next Go and To Appetizer

Because they look impressive, but they’re ridiculously easy to put together. Forget cheese and crackers, which just melt into sad puddles if you step outside for ten minutes. These rolls hold their shape, they provide a perfect balance of protein and freshness, and honestly, everyone is bored of hummus.

If you’re looking for a fresh, slightly unexpected starter that uses beautiful seasonal produce, this is it. It’s also one of the easiest ways to sneak extra veg onto the table without anyone noticing.

Mastering the Art of the Elegant Picnic Starter

I once tried taking fancy sandwiches to a picnic. They were lovely... for about 45 minutes, until the fillings slid out and the bread went soggy in the heat. It was a disaster. The beauty of a fresh spring roll is its structural integrity.

Since there’s no messy dressing inside (we rely on the dipping sauce instead), and the ingredients are primarily high and water content produce, they hold up incredibly well for transport. If you want something elegant that travels beautifully, you need these.

They feel grown and up, but they are still fun to eat.

Ditching the Deep Fryer: A Fresh Take on Spring Rolls

I’m obsessed with the fact that these are naturally gluten and free and ridiculously light. We’re using the rice paper wrappers purely as a vessel for fresh ingredients. When people ask, "Are spring rolls healthy?" the answer depends entirely on how you make them.

These certainly qualify as Healthy Fruit Spring Rolls. It’s basically a salad wrapped up in a tidy little package, meaning you get all the flavour and crunch without any of the heavy oil. This technique lets the fresh flavour of the strawberries and herbs truly shine.

Sourcing Your Fresh Components (The Rolls)

Right then, before we get to the tricky bit (the rolling), we need to prep everything. The secret to a successful spring roll experience is having a mise en place station that looks like a miniature assembly line.

Everything must be chopped, sliced, and ready to go before you even touch that first sheet of rice paper.

Crafting the Zesty Balsamic and Mint Dipping Sauce

This dipping sauce is non and negotiable. I know the traditional peanut sauce is tempting, but that rich flavour clashes with the delicate strawberries. We need something bright, acidic, and herbaceous to cut through the smoky Grilled Chicken and Strawberry Spring Rolls.

This balsamic and mint combo is tangy, sweet, and unbelievably fresh.

Essential Produce and Protein Checklist

We're keeping the filling simple so the roll isn't overburdened. The chicken is the anchor, the cucumber is the crunch, and the strawberries are the zing.

Finding the Best Rice Paper for Rolling Success

This is where I learned the hard way. Don't buy those tiny little rice paper rounds. They are impossible to fill properly unless you’re making miniature party bites. Look for the standard 8 inch (20 cm) circular sheets.

They are labelled as Bánh Tráng and usually come in a cellophane wrapper. Make sure they are 100% rice paper. If they feel suspiciously thick or opaque when dry, skip them. You want that lovely, transparent sheath for the finished product.

Preparing the Chicken Breast for Grilling

Pat those chicken breasts dry first. It helps create a nice crust and ensures your seasonings stick. For these Grilled Chicken Spring Rolls, we want a lot of flavour baked in, so don't be shy with the smoked paprika. Mix a tablespoon of olive oil with the paprika, garlic powder, salt, and pepper, and rub it all over.

Let it sit while your grill heats up. You’re not marinating it for hours, just giving it a good flavour coating.

Key Ingredients for Maximum Flavour Impact

You need contrast. The slightly salty grilled chicken needs the absolute best, ripest strawberries you can find. If your strawberries are weak, the whole roll falls flat. Similarly, don't skimp on the fresh mint. That herbaceous punch is what lifts the entire dish.

Necessary Kitchen Tools for Seamless Assembly

You actually don't need much, but the one non and negotiable item is a shallow, wide dish or pie plate big enough to fully submerge the rice paper. The other crucial tool? A clean, slightly damp tea towel or rolling mat.

If you try to roll on a dry cutting board, that sticky rice paper will fuse itself to the wood faster than you can blink. Trust me, I ruined an entire package of paper this way once. Learn from my soggy mistake.

Stage One: Grilling the Chicken to Perfection

Get your grill or grill pan smoking hot on medium and high heat. We want those beautiful, dark char lines for both visual appeal and that smokey flavour. Grill the seasoned chicken for about 5– 7 minutes per side.

Achieving the Ideal Texture and Internal Temperature

The most important part of this stage isn't the char, it's the rest. Once the chicken hits 165°F (74°C) internally, pull it off the heat immediately. I know you want to slice it, but if you do, all those beautiful juices will leak out and you’ll have dry chicken strips.

Wrap it loosely in foil and let it sit for a full ten minutes. Slice it thinly against the grain, keeping the strips about finger and length so they fit neatly in the roll.

The Secret to Infusing Smokey Flavour

That little bit of smoked paprika we used? That is the hero here. It gives the chicken a deep, outdoor flavour even if you’re using an indoor grill pan. It mimics that lovely wood and smoke taste without having to use a complicated marinade.

It is the simple trick that makes this spring roll recipe feel so substantial.

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Stage Two: Blending the Dipping Sauce (A Quick Win)

The sauce is literally five ingredients and a whisk. It’s the easiest part of the whole process. Just grab a small bowl and mix the balsamic vinegar, honey (or maple syrup if you prefer vegan), lime juice, low and sodium soy sauce, and a splash of water.

Tips for Balancing Sweet, Acidic, and Herbaceous Notes

The balance here is everything. The balsamic provides the deep, aged base. The honey adds just enough sweetness to counteract the acidity of the vinegar and lime. The soy sauce gives it an umami depth that makes you want to dip again and again.

Finally, stir in that finely chopped fresh mint. Taste it. Does it need a little more zing? Add a drop more lime. Too thick? Add another drop of water. Done.

Stage Three: Assembling the Summer Garden Rolls

Welcome to the faff zone. But seriously, once you get the hang of it, it moves fast. Rolling takes practice, so don't panic if your first two look a little messy. They still taste exactly the same.

Warming and Hydrating the Rice Paper Shells

Fill your shallow dish with warm, not scalding hot, water. If the water is too hot, the paper will become floppy mush instantly. Dip one sheet of rice paper for about 10 to 15 seconds. It should still feel slightly firm, not completely soft. This is because it will continue to soften as you lay out your fillings.

Pull it out and place it on your damp rolling surface.

Laying Out the Filling: The Optimal Order

Start about an inch from the bottom edge of the paper.

1. Base Layer: Start with one layer of butter or cos lettuce. This is your foundation. It stops sharp edges (like the cucumber) from tearing the delicate rice paper.
2. Filling Line: Add your grilled chicken strips, cucumber, then the strawberries.
3. Visual Layer: Place your fresh mint and basil leaves right on top. If you place the colourful ingredients near the top of the pile, they will shine through the transparent wrapper.

The Expert Technique for Tight, Neat Rolls

The key is starting tight.

CRUCIAL WARNING: Do not overfill the spring roll. It is always better to make 15 smaller rolls than 10 rolls that burst upon touching. A bursting roll is a ruined roll.

1. Pull the bottom edge of the rice paper up and tightly over your filling. Tuck the edge under slightly.
2. Fold in the two side edges towards the center, like closing an envelope.
3. Continue rolling tightly upwards until sealed. The dampness of the paper will make it stick to itself beautifully.

Troubleshooting and Presentation Tips

You’ve done the hard part! Now let’s talk logistics.

Preventing Sticky Rice Paper Syndrome

This is the worst. You roll a perfect Fresh Vegetable Spring Roll, you set it down, and it instantly glues itself to the counter or the roll next to it. They are unforgiving that way.

• Dusting: Lightly brush your serving platter with water.
• Separation: Lay the rolls so they are not touching, or arrange them on a Fresh Vegetable Spring Rolls On Tray with a bit of space between each one.
• Wetting: If storing them briefly, cover the rolls very loosely with a damp paper towel.

Serving Suggestions for Grilled Chicken and Strawberry Spring Rolls

Serve these sliced neatly on the diagonal. Cutting them immediately before serving makes for a much cleaner look and shows off all those vibrant colours inside. Place them cut and side up on a white platter. For the sauce, serve it in small individual ramekins.

It looks nicer, and you avoid the double and dipping awkwardness at the table.

Garnishes That Elevate the Final Dish

If you want that final "wow" factor, sprinkle a few toasted sesame seeds (black or white) over the finished rolls, or garnish the platter with whole fresh mint sprigs. A little pop of colour goes a long way.

Storage and Preparation Variations

Can You Make These Spring Rolls Ahead of Time?

Generally, no. Spring rolls are always best eaten within a couple of hours of being rolled. While they hold up better than sandwiches, the longer they sit, the tougher the rice paper wrapper becomes, and the interior vegetables start to weep moisture.

If you must prep ahead, prepare all your fillings and sauce the day before, store them separately, and plan to roll the spring rolls no more than three hours before serving.

Swapping Ingredients: Vegetarian and Seafood Substitutes

These are so flexible!

• Vegetarian: Skip the chicken entirely and add sliced avocado, marinated firm tofu, or even some crumbled salty feta cheese (use it sparingly so it doesn't tear the paper).
• Seafood: Grilled shrimp (prawns) are a classic pairing with strawberries. They work beautifully and add zero complexity to the cooking process.

Nutritional Snapshot: Light, Fresh, and Satisfying

I love that this is a starter I don't feel guilty about. Because we skipped the deep fryer and relied on lean grilled chicken and loads of raw veg and fruit, these are incredibly light.

They pack a huge protein punch thanks to the chicken, they’re low in saturated fat, and they deliver a substantial dose of fibre and vitamins. If you’re tracking your intake, these are a winner. Are spring rolls healthy? When they look like this, absolutely yes.