Best 5 Thai Chicken Salad In Egg Roll Wrapper Bowls Recipes
Are you looking for a light and flavorful recipe that combines the vibrant flavors of Thai cuisine with the crispy texture of egg roll wrappers? If so, then this Thai chicken salad in egg roll wrapper bowls recipe is for you. This dish combines tender chicken, crunchy vegetables, and a zesty dressing in a crispy egg roll wrapper, making it a perfect and unique appetizer or main course. Read on to discover how easy it is to make this delicious meal that's sure to impress your friends and family.
Here are our top 5 tried and tested recipes!
THAI CHICKEN SPRING ROLLS
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.
Provided by Rebecca V
Categories Appetizers and Snacks Wraps and Rolls
Time 1h15m
Yield 4
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 594.6 calories, Carbohydrate 40.5 g, Cholesterol 71.3 mg, Fat 30.5 g, Fiber 8 g, Protein 46.9 g, SaturatedFat 6.4 g, Sodium 646.6 mg, Sugar 7.6 g
MY THAI CHICKEN WRAPS
This is a delicious take on one of my favorite restaurant appetizers. It's requested in my house at least once a week.
Provided by gztg44
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Add chicken, garlic, ginger, coleslaw mix, basil, sugar, and pepper. Pour in hoisin sauce, soy sauce, and vinegar. Bring to a simmer, and cook and stir until the chicken is hot, and the liquid has been absorbed, about 10 minutes.
- To serve, line a platter with lettuce leaves, and pour the chicken mixture into the center of the platter. Each diner assembles their own wraps by placing some of the chicken mixture onto a lettuce leaf, adding a little peanut sauce, then rolling into a cylinder.
Nutrition Facts : Calories 604 calories, Carbohydrate 28.1 g, Cholesterol 126.7 mg, Fat 34.2 g, Fiber 3.5 g, Protein 46.5 g, SaturatedFat 8.5 g, Sodium 1182.8 mg, Sugar 10.5 g
THAI CHICKEN SALAD IN EGG ROLL WRAPPER BOWLS
Make and share this Thai Chicken Salad in Egg Roll Wrapper Bowls recipe from Food.com.
Provided by gailanng
Categories Vegetable
Time 38m
Yield 8 wrappers
Number Of Ingredients 19
Steps:
- Preheat oven to 350°.
- To prepare bowls, lightly coat one side of each wrapper with cooking spray. Fit 4 wrappers, coated sides up, into the 4 corner cups of a nonstick muffin pan; press wrapper up sides of cups. Repeat procedure with remaining 4 wrappers. Bake at 350° for 8 minutes or until lightly browned. Remove wrappers from pans; cool completely on a wire rack.
- To prepare dressing, combine vinegar and next 6 ingredients (through garlic) in small bowl; stir with a whisk. Add peanut butter and honey to vinegar mixture; stirring with a whisk.
- To prepare salad, cook edamame in boiling water 5 minutes. Drain and rinse under cold water. Combine edamame and next 6 ingredients (through onions) in a large bowl; toss well. Drizzle dressing over chicken mixture, tossing gently to coat.
- Spoon about 1 cup salad into each egg roll wrapper bowl; top each serving with 11⁄2 teaspoons peanuts. Serve immediately.
THAI CHICKEN WRAPS
Steps:
- In a saucepan over medium heat, bring 2 cups of water and the soy sauce to a boil. Reduce the heat to a simmer and add the chicken thighs. Simmer until cooked through, about 15 minutes. Remove the chicken from pan to a cutting board. When cool enough to handle, shred meat and discard the bones. Reserve 1/4 cup for Round 2 Thai Chicken Spring Rolls recipe.
- In a small bowl combine the peanut butter, lime juice, sugar, garlic and red pepper flakes. Whisk in about 1/3 cup water and simmer until thick, and a pourable consistency is reached. Reserve 1/4 cup of the dressing for Round 2 Thai Chicken Spring Rolls recipe.
- Warm the tortillas in microwave wrapped in a slightly damp towel for about 45 seconds to make them more pliable. Assemble the wraps by layering, the chicken, dressing and vegetables. Top with more dressing before rolling up. Secure with toothpicks and slice in half. Reserve 1 cup of vegetables for Round 2 Thai Chicken Spring Rolls recipe.
THAI CHICKEN SALAD IN A SPRING ROLL BOWL
The crunch of the bowl makes this chicken salad unique, and also company worthy. Each of the three components can be done separately ahead of time then assembled at the last minute. This could be made vegan by subbing tofu or edamame for the chicken.
Provided by Vicki in CT
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Cook chicken breasts by pan searing, poaching, baking, grilling. Your choice. Can use leftover chicken if available. Cut into small dice.
- Meanwhile, spray muffin tin with Pam. Spray 8 spring roll wrappers on one side with Pam. Place sprayed side up, one per muffin cup, pressing gently to fit.
- Bake at 350°F for eight minutes until browned. Cool on wire rack.
- Combine dressing ingredients in large (later the salad will be added) bowl, whisk well.
- To make salad: Place salad ingredients in large bowl with dressing and gently toss to combine well.
- Place 3/4 to 1 cup salad into each crispy cup and serve immediately.
Nutrition Facts : Calories 108.2, Fat 3.8, SaturatedFat 0.7, Cholesterol 17.8, Sodium 218.1, Carbohydrate 9.5, Fiber 1.4, Sugar 2.6, Protein 9.7
Tips:
- Prep your ingredients: Before you start cooking, make sure all your ingredients are prepped and ready to go. This will help you save time and ensure that your salad is made quickly and efficiently.
- Use a sharp knife: A sharp knife will make it easier to cut your chicken and vegetables. This will also help you get clean, even slices that will look great in your salad.
- Don't overcook the chicken: Chicken can easily become dry and tough if it's overcooked. Be sure to cook it until it's just cooked through, but not over.
- Use a flavorful dressing: The dressing is what really brings the salad together. Be sure to use a dressing that you enjoy and that will complement the flavors of the chicken and vegetables.
- Serve the salad immediately: Egg roll wrappers are best when they're fresh and crispy. So, be sure to serve the salad immediately after you've made it.
Conclusion:
Thai chicken salad in egg roll wrapper bowls is a delicious and easy-to-make meal that's perfect for a light lunch or dinner. The combination of chicken, vegetables, and dressing is flavorful and satisfying, and the egg roll wrappers add a fun and unique touch. With a little planning and preparation, you can have this salad on the table in no time. So, next time you're looking for a healthy and delicious meal, give this Thai chicken salad in egg roll wrapper bowls a try!
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