These Quick & Easy Chicken Spring Roll Jars are the perfect grab-and-go lunch with ground chicken and sweet chili sauce for an added kick.
These jars are a fun and mess-free way to enjoy all the flavours of spring rolls, with no rolling required! Just give the jar a good shake or pour into a bowl when you’re ready to eat.
Why you’ll love this recipe
- No rolling required: Get all the flavours of a spring roll in a convenient and mess-free mason jar.
- Customizable and flavour-packed: These jars are so easy to adapt with your favourite veggies or protein.
Ingredients and substitutions
- Sesame oil – or any neutral cooking oil like olive, avocado or canola oil.
- Ground chicken – you could also use ground turkey, pork or beef.
- Soy sauce – tamari or coconut aminos are both gluten-free alternatives.
- Garlic – fresh garlic is best but jarred minced garlic will work in a pinch.
- Ginger – if you don’t have any fresh garlic, try ground ginger.
- Coleslaw – use a combination of shredded cabbage, carrot and radish in place of the mixed bag.
- Sweet chili sauce – plum sauce, soy sauce or sriracha would also work here.
- Cucumber – leave this out altogether if you don’t have any cucumber.
- Red pepper – or any other colour bell pepper like yellow and orange.
- Rice stick vermicelli noodles – try using plain rice noodles or pre-cooked Cantonese noodles instead.
- Cilantro – parsley has a similar flavour or leave the cilantro out altogether.
- Sesame seeds – poppy or hemp seeds could also work.
How to make chicken spring roll jars
Step 1: Cook the ground chicken.
Sauté ground chicken, then add aromatics.
Step 2: Sauté the coleslaw.
Cook the coleslaw until just softened.
Step 3: Make the noodles.
Prepare the vermicelli noodles.
Step 4: Assemble and serve.
Layer noodles, chicken, veggies and sauce in mason jars.
Recipe tips and variations
These Chicken Spring Roll Jars are super flexible and easy to make your own! Here are a few fun ideas to switch things up:
- Turn up the heat: Add sriracha, Sambal Oelek, jalapeños or red chili flakes if you love a spicy kick.
- Mix up the protein: Try ground turkey, pork, tofu, tempeh or even shelled edamame for a vegetarian option.
- Add extra crunch: Toss in extra veggies like snap peas, mushrooms or shredded bok choy to boost the fibre and flavour.
- Switch the base: Swap out rice noodles for cooked brown rice or even ramen noodles for a different texture.
- Layer it right: Layer your jars with sauce at the bottom and noodles or chicken in the middle to keep everything fresh and crisp until you’re ready to eat.
Frequently asked questions
Can I eat these jars warm or cold?
You can enjoy them cold for maximum crunch, or remove the fresh veggies and warm them in the microwave for 1–2 minutes.
Can I wrap up the chicken jars and bring them to work?
Absolutely. These jars are meant for grab-and-go lunches, no separate containers needed.
What’s the best way to keep rice noodles from sticking before eating?
Rinse with cold water immediately after cooking and drizzle a tiny bit of oil to keep them separate .
What to serve with this dish
These spring roll jars are a complete meal on their own, but if you’re looking to round things out or impress with a full spread, here are some great options:
- Miso soup or broth-based soup
- Salads like kale salad or brussels sprout salad
How to store and reheat
Make-ahead: Assemble the jars up to 4 days in advance for an easy grab-and-go lunch option.
Store: Keep jars tightly sealed in the fridge for up to 4 days.
Reheat: These jars are best enjoyed cold or at room temperature, but you can microwave just the chicken if you prefer it warm.
Quick and Easy Chicken Spring Roll Jars
Equipment
Ingredients
- 1 tbsp sesame oil
- 1 lb Ground chicken or turkey
- 2 tbsp soy sauce or tamari if gluten-free
- 2 cloves garlic minced
- 1 tbsp ginger, minced
- 1 bag coleslaw
- 1/2 cup sweet chili sauce
- 1 cup cucumber, cut into matchsticks
- 1 cup red pepper, sliced
- 200 g rice stick vermicelli noodles about half of a 400g package
- 1/3 cup cilantro, chopped (can also use/add in fresh mint and basil)
- Sesame seeds, soy sauce & sriracha to taste
Instructions
- Heat sesame oil over med-high heat in a large skillet. Add ground chicken and 2 tbsp soy sauce, cooking for 2-3 min. Add garlic and ginger, then sautee for 7-8 min until chicken is fully cooked.
- Remove chicken from pan and add coleslaw and 2 tsp soy sauce, sauteeing for 2-3 min until slaw is slightly wilted. Meanwhile, cook vermicelli noodles according to package directions (usually takes 2-3 min in boiling water).
- Divide sweet chili sauce among the bottom of 4 medium-sized mason jars (it ends up being about 2 tbsp sweet chili sauce added to each 16oz jar). Divide chicken among jars, then coleslaw, cucumber and red pepper. Top with vermicelli noodles, fresh herbs and sesame seeds. Add soy sauce and sriracha if desired. Jars keep in fridge up to 5 days.
Video
Comments & Reviews
Morgan says
Amazing! Made it 3 times in the last month. Very filling yet still feels fresh. Great for anyone who is obsessed with noodle bowls.
Taylor Stinson says
I’m so happy you love them 🙂 Thanks for the review!
Marla says
Made these today for my lunches this week! They look so yummy & pretty! Looking forward to lunch tomorrow lol
Deborah says
Do you eat this salad cold or reheat it?
Taylor Stinson says
I tend to eat them cold (great if you don’t have a microwave at work!) but you can remove the cucumbers and then reheat from there!