READY IN 1¼ hrs

Thai Chicken Spring Rolls

Read Reviews (18)

"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

Directions

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.
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.
Heat 1 teaspoon of oil to the wok or skillet. Cook the marinated chicken until no longer pink inside, about 10 minutes.
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.

Kitchen-Friendly View

PREP 40 mins
COOK 5 mins
READY IN 1 hr 15 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 17, 2010

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.

—Donna in Texas

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Most Helpful Critical Review

Mar 16, 2010

Not my thing ... too many ingredients, that are expensive and not typical and didn't turn out very good.

—Stefanie

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21 Ratings

Mar 24, 2008

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.

—HWESTERF

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Apr 15, 2009

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.

—Vyfschaft

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Feb 18, 2009

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!

—Amy Pierce

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Jan 20, 2010

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.

—NorthernGirl

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Feb 16, 2010

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.

—DreamWriter

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Aug 05, 2009

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....

—JUNETENNANT

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Nutrition

Calories
595 kcal
30%

Carbohydrates
40.5 g
13%

Cholesterol
71 mg
24%

Fat
30.5 g
47%

Fiber
8 g
32%

Protein
46.9 g
94%

Sodium
647 mg
26%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Thai Chicken Spring Rolls

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 595
Calories from Fat: 275

% Daily Value *
Total Fat 30.5g 47 %
Saturated Fat 6.4g 32 %
Cholesterol 71mg 24 %
Sodium 647mg 26 %
Potassium 1343mg 38 %
Total Carbohydrates 40.5g 13 %
Dietary Fiber 8g 32 %
Protein 46.9g 94 %
** Sugars 7.6g
Vitamin A 210 %
Vitamin C 169 %
Calcium 30 %
Iron 49 %
** Thiamin 40 %
Niacin 210 %
Vitamin B6 68 %
Magnesium 59 %
Folate 88 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.