Thai Style Chicken Spring Rolls Recipes

THAI CHICKEN SPRING ROLLS

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.

THAI-STYLE CHICKEN SPRING ROLLS

Steps:

• Heat a large nonstick skillet or wok over medium-high heat until hot. Add chicken, ginger, and garlic; stir-fry 3 minutes. Add coleslaw mix and 1/4 cup of the peanut sauce; stir-fry until chicken is cooked through, about 3 minutes longer. Combine water and cornstarch, mixing until smooth. Add to skillet; cook 1 minute or until mixture thickens. Remove from heat; stir in 1/4 cup of the cilantro. Cool to room temperature. Mixture may be refrigerated up to 1 day. (Rolls can be assembled while the mixture is still cold.) Fill a shallow bowl with very hot tap water. Slip each spring roll wrapper into the hot water; let stand until softened, about 30 seconds. Drain and transfer to a sheet of waxed paper. Spoon a rounded 1/3 cupful of chicken mixture near bottom of wrapper, leaving a 1-inch border. Starting at border, roll up wrapper as tightly as possible; transfer to a carving board. Repeat with remaining wrappers and filling. Cut ends diagonally off of each roll; cut each roll diagonally into four pieces (about 2 inches each); arrange on serving platter. Combine remaining 2 tablespoons peanut sauce and soy sauce in a small serving bowl; set in center of platter. Sprinkle remaining 2 tablespoons cilantro over spring rolls and dipping sauce. (Appetizers may be covered and chilled up to 2 hours before serving and may stand another 2 hours at room temperature without becoming dry.) * Look for spring roll wrappers in the refrigerator section of your supermarket or an Asian market.

THAI CHICKEN SPRING ROLLS

Steps:

• In a medium bowl, toss together the leftover chicken and vegetables. Put a wrapper onto a clean work surface with the corners of the wrapper facing North, South, East and West. Spoon about 2 to 3 tablespoons of the filling on the bottom third of the wrapper. Dampen the edges of the wrapper with some water to help it seal. Fold the bottom edge of the wrapper up over the filling and roll up half way. Fold the 2 side corners in toward the middle and continue to roll, pulling back slightly as you roll, to ensure a tightly wrapped spring roll. Repeat with the remaining wrappers and filling. Cover with a damp towel to keep them from drying out.
• Heat the canola oil in a high-sided skillet over medium-high heat to 350 degrees F.
• Add the spring rolls, 3 or 4 at a time, to the hot oil. Fry on all sides until crispy and golden brown in color, about 2 to 3 minutes per s side. Transfer the rolls to a serving platter and serve with the peanut dressing, for dipping.