Thai Chicken Spring Rolls
Recipe information
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Cooking:
40 min.
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Servings per container:
12
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Ingredients for - Thai Chicken Spring Rolls

1. Peanut sauce, divided - 1 ½ cups
2. Fresh ginger root, minced - 1 (1 1/2 inch) piece
3. Garlic, minced - 2 cloves
4. Soy sauce, divided - 2 teaspoons
5. Skinless, boneless chicken breast halves - cut into 1 inch pieces - 1 pound
6. Peanut oil, divided - 2 teaspoons
7. Bean sprouts - 12 ounces
8. Fresh snow pea pods - 6 ounces
9. Green onions, chopped - 4
10. Watercress, chopped - 1 pound
11. Chopped fresh cilantro - ¼ cup
12. Carrots, peeled - 2 large
13. Spring roll wrappers - 12

How to cook deliciously - Thai Chicken Spring Rolls

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

Serve with remaining 1/2 cup peanut sauce for dipping.