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.
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 a deconstructed spring roll
- Cook the ground chicken in soy sauce.
- Add in the garlic and ginger.
- Sauté the coleslaw in soy sauce.
- Make the vermicelli noodles.
- Assemble the jars and serve.
Customizing this recipe
You can customize this chicken spring roll recipe to make it your own! Here are some different variations you can try:
- Make the jars spicy by adding in sriracha, Sambal Oelek, jalapenos or red chili flakes.
- Switch up the protein and swap out the ground chicken for ground turkey, ground pork, edamame, tofu or tempeh.
- Add in more veggies like snap peas, mushrooms or bok choy.
- Serve with cooked brown rice or ramen noodles instead of rice noodles.
Frequently Asked Questions
I typically eat these spring roll jars cold, but if you want to reheat them, remove the cucumber and microwave for 1 to 2 minutes.
I like using these 12 oz. mason jars for this chicken spring roll recipe. They're the perfect size for an individual portion!
Yes! While this recipe uses ground chicken, feel free to swap out the chicken for ground turkey or ground pork, or make the dish vegetarian by using edamame, tofu or tempeh instead.
If you want to turn up the heat a bit in your deconstructed spring roll jar, just mix in some sriracha, add in some diced jalapenos or sprinkle with red chili flakes. To make them milder, just cut down on the amount of sweet chili sauce you add.
Storing these spring roll jars
These spring roll jars will last in the refrigerator for up to 5 days, which means they are perfect for meal prep! This recipe will make four servings, so you can have nearly a whole work week’s worth of lunches ready in about 30 minutes.
You can even throw the jars in the microwave for a hot meal – simply microwave the mason jar on high for 1-2 minutes and pour into a large bowl.
Freezing the ground chicken
You can't freeze these jars whole, but you can take the chicken out and freeze it for later if you know you're not going to eat all four jars in one week.
To defrost the chicken, simply let it thaw for 24 hours in the fridge then reheat in the microwave or on the stove. You can also just add your frozen chicken to the bottom of your jars and store them in the fridge – your chicken will defrost in the fridge.
Wanna Learn How To Meal Prep?
My meal planning service, Dinner Prep Pro, removes the guesswork and helps you get dinner on the table in 15-20 minutes each night. My meal prep checklists only take 1 hour each week!
Meal Prep Tools
- I use these mason jars – they're so perfect for meal prep!
- This is my fave sweet chili sauce.
- These are the vermicelli noodles I buy.
- This is the brand of tamari I like, and I love this low-sodium soy sauce!
- And of course I get all my free range ground chicken from Butcher Box!
- **Get my full list of tools here**
Quick & Easy Chicken Spring Roll Jars
- 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
- 2 tsp soy sauce or tamari if gluten-free
- 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
- 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.