These chicken spring rolls with a Thai-style peanut sauce are filled with marinated chicken breast and crisp vegetables, which make a beautiful presentation through the translucent spring roll wrappers. Serve as an appetizer or light entrée.
Prep Time::40 mins
Cook Time::15 mins
Additional Time::30 mins
Total Time:: 1 hr 25 mins
Servings::12
Yield::12 rolls
Ingredients
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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
Directions
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.