How to Make Thai Chicken Spring Rolls - A Step-by-Step Guide

Thai chicken spring rolls are a delicious and refreshing dish that is perfect for a light lunch or a flavorful appetizer. These spring rolls are filled with tender chicken, crunchy vegetables, and aromatic herbs, all wrapped in delicate rice paper. They are then served with a tangy and savory dipping sauce that adds a burst of flavor to every bite.

These Thai chicken spring rolls are not only delicious, but they are also a healthier alternative to traditional fried spring rolls. By us...

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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

Information

  • Prep Time: 40 mins
  • Cook Time: 15 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 25 mins
  • Servings: 12
  • Yield: 12 rolls

  • 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

    168 cal.

    • Total Fat: 9g
    • Saturated Fat: 2g
    • Cholesterol: 22mg
    • Sodium: 174mg
    • Total Carbohydrate: 8g
    • Dietary Fiber: 2g
    • Protein: 15g
    • Vitamin C: 33mg
    • Calcium: 72mg
    • Iron: 1mg
    • Potassium: 454mg