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 entr?e.
Ingredients
- 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
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 168 | |
% Daily Value * | |
Total Fat9g | 12% |
Saturated Fat2g | 10% |
Cholesterol22mg | 7% |
Sodium174mg | 8% |
Total Carbohydrate8g | 3% |
Dietary Fiber2g | 9% |
Protein15g | |
Vitamin C33mg | 167% |
Calcium72mg | 6% |
Iron1mg | 7% |
Potassium454mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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