Chicken spring rolls made with marinated chicken and crisp veggies rolled in spring roll wrappers and served with a Thai-style peanut dipping sauce. Perfect for an appetizer or light entrée.
Preparation Time
40 mins
Cooking Time
15 mins
Total Time
55 mins
Calories
168 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Serve with remaining 1/2 cup peanut sauce for dipping.
Ingredients
2 cloves garlic, minced
4 green onions, chopped
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
