Search thousands of recipes reviewed by home cooks like you.

Thai Chicken Spring Rolls

Thai Chicken Spring Rolls

  • Prep

    40 m
  • Cook

    5 m
  • Ready In

    1 h 15 m
Rebecca V

Rebecca V

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 595 kcal
  • 30%
  • Fat:
  • 30.5 g
  • 47%
  • Carbs:
  • 40.5g
  • 13%
  • Protein:
  • 46.9 g
  • 94%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 647 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. Heat 1 teaspoon of oil to the wok or skillet. Cook the marinated chicken until no longer pink inside, about 10 minutes.
  4. 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Donna in Texas
58

Donna in Texas

2/17/2010

For those of you unfamiliar with Thai and Vietnamese cuisine, their springrolls are not crispy like Japanese or Chinese springrolls. The meat(if any) is cooked before being rolled in the wrapper. The veggies are normally raw or(rarely) lightly steamed. They're like a little salad in a wrapper. I love them in summer. In Thai cooking springrolls use a rice paper wrapper and is eaten raw, eggrolls use a thin wonton(wheat paper) wrapper and is eaten fried. What may have confused some of you is that the recipe just says springroll wrappers. The chinese ones are wheat and are not meant to be dipped in water but fried. The thai and vietnamese ones are rice, stiff and meant to be softened in water and eaten raw. In my area the package just says rice paper, nothing about springrolls.

HWESTERF
29

HWESTERF

3/24/2008

Very easy to make. Found the spring roll wrappers at the grocery store in the organic foods section--they were a lot easier to use than the clear-ish looking rice paper wrappers from the Asian food aisle. Made these for a lunch for a group of people--got excellent reviews. Very fresh taste.

Vyfschaft
26

Vyfschaft

4/15/2009

They were amazing, I followed the recipe almost to a tee. The only thing I did differently is I put everything in the marinate over night, then put them in the wrappers the next day and cooked them in the oven at 350 for 7 minutes. They were delicious.

Similar recipes

ADVERTISEMENT