These delightful Thai chicken spring rolls are filled with a combination of marinated chicken and crunchy vegetables, all wrapped in delicate rice paper, perfect for a tasty appetizer.
Ingredients
1 cup creamy peanut sauce
to taste grams fresh ginger
to taste grams minced garlic
2 teaspoons soy sauce
to taste grams chicken pieces
2 teaspoons peanut oil
to taste grams bean sprouts
to taste grams snow peas
to taste grams green onions
to taste grams watercress
to taste grams fresh cilantro
to taste grams carrot
as needed pieces rice wrappers
Method
In a bowl, combine 1 cup of creamy peanut sauce with freshly grated ginger, minced garlic, and a teaspoon of soy sauce. Add the chicken pieces, ensuring they are well coated. Cover and let marinate in the fridge for 30 minutes.
In a wok, heat a teaspoon of peanut oil over medium heat. Add bean sprouts, snow peas, and chopped green onions, stirring for about 3 to 4 minutes until they are warm but still crunchy. Remove from heat.
Transfer the sautéed veggies to a large bowl. Mix in watercress and fresh cilantro. Use a vegetable peeler to create long strips of carrot and add them to the bowl. Drizzle with another teaspoon of soy sauce and gently toss to combine.
In the same wok, heat another teaspoon of peanut oil over medium heat. Add the marinated chicken and cook, stirring often, for about 10 minutes or until fully cooked through and no longer pink.
Prepare a bowl of hot water. Soak one rice wrapper in the water for about 2 seconds until soft. Remove from water, letting excess drip off, and lay it on a clean surface. Place two generous spoonfuls of chicken and some vegetable mixture in the center. Fold in the sides and roll the bottom over the filling to seal. Repeat until all spring rolls are assembled.
Serve the spring rolls with the remaining half cup of peanut sauce for dipping.
Nutritions
Calories : 168
Fat : 9g
Carbs : 8g
Protein : 15g
40 mins Preperation
1 hr 25 mins Total
12 servings
