Thai Chicken Spring Rolls Recipe

Name: Thai Chicken Spring Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup peanut sauce; 1 (1 1/2 inch) piece fresh ginger root, minced; 2 cloves garlic, minced; 1 teaspoon soy sauce; 1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces; 1 teaspoon peanut oil; 6 ounces fresh snow pea pods; 12 ounces bean sprouts; 4 green onion, chopped; 1 pound watercress, chopped; 1/4 cup chopped fresh cilantro; 2 large carrots, peeled; 1 teaspoon peanut oil; 1 teaspoon soy sauce; 12 spring roll wrappers; 1/2 cup peanut sauce

Servings: persons

1 cup peanut sauce
1 (1 1/2 inch) piece fresh ginger root, minced
2 cloves garlic, minced
1 teaspoon soy sauce
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
1 teaspoon peanut oil
6 ounces fresh snow pea pods
12 ounces bean sprouts
4 green onion, chopped
1 pound watercress, chopped
1/4 cup chopped fresh cilantro
2 large carrots, peeled
1 teaspoon peanut oil
1 teaspoon soy sauce
12 spring roll wrappers
1/2 cup peanut sauce

1
Combine 1 cup peanut sauce, ginger, garlic, and 1 teaspoon soy sauce in a bowl. Add the chicken and mix until the chicken is coated. Place in refrigerator to marinate for 30 minutes.
2
Heat 1 teaspoon peanut oil in a wok or skillet over medium heat. Cook the snow peas, bean sprouts and green onion in the oil until heated but still crisp, 3 to 4 minutes. Transfer to a large bowl. Mix in the watercress and cilantro. Use a vegetable peeler to have long slices of carrot into the watercress mixture. Drizzle 1 teaspoon soy sauce into the watercress mixture; toss to coat.
3
Heat 1 teaspoon of oil to the wok or skillet. Cook the marinated chicken until no longer pink inside, about 10 minutes.
4
Fill a large bowl with hot water. Dip wrappers one at a time into the water for about 2 seconds each. As wrappers are removed from the water, fill each with 2 large spoonfuls of the chicken and a small handful of the watercress mixture. Fold in two opposite ends of the wrapper to meet the filling. Then fold the bottom of the wrapper over the top of the filling and roll. Serve with 1/2 cup peanut sauce for dipping.

799

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup peanut sauce, 1 (1 1/2 inch) piece fresh ginger root, minced, 2 cloves garlic, minced, 1 teaspoon soy sauce, and more.

Yes, Thai Chicken Spring Rolls falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Chicken Spring Rolls

How did you like this recipe?

Frequently Asked Questions