These chicken spring rolls with a Thai-style peanut sauce are filled with marinated chicken breast and crisp vegetables, which make a beautiful presentation through the translucent spring roll wrappers. Serve as an appetizer or light entrée.
Thai Chicken Spring Rolls
These chicken spring rolls with a Thai-style peanut sauce are filled with marinated chicken breast and crisp vegetables, which make a beautiful presentation through the translucent spring roll wrappers. Serve as an appetizer or light entrée.
Ingredients
- 1 ½ cups peanut sauce divided
- 1 1 1/2 inch piece fresh ginger root, minced
- 2 cloves garlic minced
- 2 teaspoons soy sauce divided
- 1 pound skinless boneless chicken breast halves – cut into 1 inch pieces
- 2 teaspoons peanut oil divided
- 12 ounces bean sprouts
- 6 ounces fresh snow pea pods
- 4 green onions chopped
- 1 pound watercress chopped
- ¼ cup chopped fresh cilantro
- 2 large carrots peeled
- 12 spring roll wrappers
Instructions
- Combine 1 cup peanut sauce, ginger, garlic, and 1 teaspoon soy sauce in a bowl. Add chicken and mix until coated. Cover and refrigerate for 30 minutes.
- Heat 1 teaspoon peanut oil in a wok over medium heat. Add bean sprouts, snow peas, and green onions and cook until heated but still crisp, 3 to 4 minutes. Remove from the heat.
- Transfer bean sprout mixture to a large bowl; mix in watercress and cilantro. Use a vegetable peeler to peel long strips carrot into the bowl. Add remaining 1 teaspoon soy sauce and toss to coat.
- Heat remaining 1 teaspoon peanut oil in the wok over medium heat. Add marinated chicken; cook and stir until no longer pink in the center and the juices run clear, about 10 minutes.
- Fill a large bowl with hot water. Submerge one wrapper in the bowl and hold until soft and pliable, about 2 seconds. Lift wrapper, let excess liquid drip off, and place onto a work surface. Place two large spoonfuls chicken and a small handful vegetable mixture into the center of the wrapper. Fold in the two sides, then fold the bottom up and over the filling; roll to seal. Repeat to make remaining spring rolls.
- Serve with remaining 1/2 cup peanut sauce for dipping.
