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
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Ahamad Jutt
[email protected]These spring rolls are the best! I've made them several times and they're always a hit.
Jones Toe
[email protected]Overall, I thought these spring rolls were just okay. I wouldn't make them again.
bolo alli
[email protected]The spring rolls were a bit too spicy for me. I would have preferred a milder dipping sauce.
Damodar Adhikari
[email protected]The spring rolls fell apart when I tried to roll them. I think I needed to use more rice paper.
Eze Kdi
[email protected]The spring rolls were a bit bland. I would have liked more flavor.
Victor gwakisa
[email protected]The spring rolls were a little too oily for my taste.
Conwade Morgan
[email protected]These spring rolls are so easy to make. I had them on the table in under 30 minutes.
Qasim Shah
[email protected]I made these spring rolls for my family, and they loved them. Even my picky kids ate them up!
Ashley Parrish
[email protected]These spring rolls are a great way to use up leftover chicken. They're also a healthy and delicious lunch or dinner option.
Alexis Lancaster
[email protected]I love that these spring rolls can be made ahead of time. It makes them a great option for parties or busy weeknights.
Lalendra Yadav
[email protected]The dipping sauce is the perfect complement to these spring rolls. It's sweet, sour, and a little bit spicy.
Fazul Lashari
[email protected]I've made these spring rolls several times now, and they're always a crowd-pleaser. They're easy to make, and they always come out crispy and delicious.
Tazmin Perceval
[email protected]These spring rolls were a hit at my party! The combination of flavors was perfect, and the chicken was cooked to perfection.