Thai Chicken Spring Rolls Recipes

THAI CHICKEN SPRING ROLLS

Thai Chicken Spring Rolls image

Provided by Sandra Lee

Time 35m

Yield 8 spring rolls

Number Of Ingredients 5

Ingredients

1 cup leftover vegetables from "Thai Chicken Wraps" recipe
1/4 cup leftover chicken from "Thai Chicken Wraps" recipe
8 spring roll wrappers
1 to 2 cups canola oil
1/4 cup leftover peanut dressing from "Thai Chicken Wraps" recipe

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.

THAI CHICKEN SPRING ROLLS

Thai Chicken Spring Rolls image

This Vietnamese dish is adapted with Thai flavors. These spring rolls make an excellent appetizer or light entree. Colorful, crunchy vegetables contrast nicely with the soft, translucent wrapper.

Provided by Rebecca V

Categories Appetizers and Snacks Wraps and Rolls

Time 1h15m

Yield 4

Number Of Ingredients 16

Ingredients

1 cup peanut sauce
1 (1 1/2 inch) piece fresh ginger root, minced
2 cloves garlic, minced
1 teaspoon soy sauce
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
1 teaspoon peanut oil
6 ounces fresh snow pea pods
12 ounces bean sprouts
4 green onion, chopped
1 pound watercress, chopped
¼ cup chopped fresh cilantro
2 large carrots, peeled
1 teaspoon peanut oil
1 teaspoon soy sauce
12 spring roll wrappers
½ cup peanut sauce

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.

Nutrition Facts : Calories 594.6 calories, Carbohydrate 40.5 g, Cholesterol 71.3 mg, Fat 30.5 g, Fiber 8 g, Protein 46.9 g, SaturatedFat 6.4 g, Sodium 646.6 mg, Sugar 7.6 g

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