I made these while we were away, so I unfortunately couldn’t add a lot of exotic flavours or fresh herbs as very little was available where we were, but I cannot tell you how much my children loved these. So crunchy, tasty, healthy and full of vegetables. You could change the chicken to be shrimp or beef. Why not add lettuce, broccoli, sliced peppers, asparagus, coriander, mint, ginger, chilli, peanut sauce, cashews.
They are great as a dinner, snack, appetiser, school lunch boxes. Fill them with your favourite vegetables. You can also steam them or use salad ingredients inside and not even cook the rice papers, but personally, I like the crunchy texture of baked ones.
Serve with a salad, steamed vegetables, bok choy, dipping sauces, sprinkle with sesame seeds when the spring rolls come out of the oven. If you have time, make a double batch and that is school lunch sorted for tomorrow (and maybe the next day).
Wheat free, gluten free, low carb spring rolls.