"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." — Rebecca V
Watch video tips and tricks
1 (1 1/2 inch) piece
fresh ginger root, minced
skinless, boneless chicken breast halves - cut into 1 inch pieces
fresh snow pea pods
green onion, chopped
chopped fresh cilantro
spring roll wrappers
For those of you unfamiliar with Thai and Vietnamese cuisine, their springrolls are not crispy like Japanese or Chinese springrolls. The meat(if any) is cooked before being rolled in the wrapper. The veggies are normally raw or(rarely) lightly steamed. They're like a little salad in a wrapper. I love them in summer. In Thai cooking springrolls use a rice paper wrapper and is eaten raw, eggrolls use a thin wonton(wheat paper) wrapper and is eaten fried. What may have confused some of you is that the recipe just says springroll wrappers. The chinese ones are wheat and are not meant to be dipped in water but fried. The thai and vietnamese ones are rice, stiff and meant to be softened in water and eaten raw. In my area the package just says rice paper, nothing about springrolls.
Not my thing ... too many ingredients, that are expensive and not typical and didn't turn out very good.
Very easy to make. Found the spring roll wrappers at the grocery store in the organic foods section--they were a lot easier to use than the clear-ish looking rice paper wrappers from the Asian food aisle. Made these for a lunch for a group of people--got excellent reviews. Very fresh taste.
They were amazing, I followed the recipe almost to a tee. The only thing I did differently is I put everything in the marinate over night, then put them in the wrappers the next day and cooked them in the oven at 350 for 7 minutes. They were delicious.
I made these for a dinner party and everyone loved them! I split the marinade in two and used half (pre-cooked, frozen) shrimp and half chicken. I also used arugula instead of watercress (due to availability) - I only needed 5 oz, not a whole pound! I kept everything else the same and prepared it exactly as instructed. I was doubtful it was going to all come together, but they surprised me! Just do what was the recipe says, wrap em tight, and dip away! I made everyone wrap their own for fun:-) Will DEFINITELY make again!
I love this recipe and have made it many times. Its so versatile! I have added thinly sliced red pepper which looks great too! I use the smallest size of wrapper and find I can make 2 dozen--perfect for appies! Also tastes great with sweet chili thai sauce for dipping.
These were awesome! I did find that using spring roll wrappers were a little better as they are a little thinner. Someone mentioned that it was odd that these weren't fried. Not all spring rolls are fried, and some places called the unfried ones summer rolls, they aren't made to be crispy as there are crispy components inside the roll. This is also why this recipe is served with peanut sauce, the tradition dipping sauce for the non fried variety.
I found this to be a really good recipe. I used arugula as suggested by another review. I served them as is without cooking because the recipe doesn't mention cooking! My husband didn't care for them at all. The next day I deep fried the leftovers and he loved them. I will put in less bean sprouts next time as the flavor is stronger after frying. Now I will make big batches and freeze them....
* Percent Daily Values are based on a 2,000 calorie diet.
Thai Chicken Spring Rolls
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 275
Learn how to make the ultimate low-carb chicken wrap.
See how to make beautiful Vietnamese spring rolls.
See Chef John’s tasty version of spicy Thai chicken soup.