Thai Chicken Spring Rolls

Thai Chicken Spring Rolls

These Thai-inspired spring rolls feature marinated chicken breast and crunchy vegetables encased in translucent wrappers, creating an enticing presentation. Enjoy them as a delightful appetizer or a light entrée.
Prep Time 40 minutes
Cook Time 15 minutes
Additional Time 30 minutes
Total Time 1 hour 25 minutes
Course Appetizer
Cuisine vietnamese
Servings 12
Calories 168 kcal

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.

Nutrition

Calories: 168kcalCarbohydrates: 8gProtein: 15gFat: 9gSaturated Fat: 2gCholesterol: 22mgSodium: 174mgPotassium: 454mgVitamin C: 33mgCalcium: 72mgIron: 1mg
Keyword Thai Chicken Spring Rolls
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Article Categories:
Vietnamese Dishes

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