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Thai Chicken Spring Rolls

By: Rebecca V  
"This Vietnamese dish is adapted with Thai flavors. These spring rolls make an excellent appetizer or light entree. Colorful, crunchy vegetables contrast nicely with the soft, translucent wrapper."

Rating: This weblink has been rated 6 times with an average star rating of 5.0 Read Reviews (4)

Rate/Review | 901 people have saved this

What to Drink?

Wine Riesling
Chilled Non-Alcoholic Special Lemonade
Prep Time:
40 Min
Cook Time:
5 Min
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 12 rolls
 

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

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 595 | Total Fat: 30.5g | Cholesterol: 71mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 24, 2008 by HWESTERF 
Very easy to make. Found the spring roll wrappers at the grocery store in the organic foods... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2009 by Amy Pierce 
I made these for a dinner party and everyone loved them! I split the marinade in two and used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 15, 2009 by Vyfschaft 
They were amazing, I followed the recipe almost to a tee. The only thing I did differently is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 5, 2009 by JUNETENNANT 
I found this to be a really good recipe. I used arugula as suggested by another review. I... MORE

 
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