Thai-Style Chicken Spring Rolls

Name: Thai-Style Chicken Spring Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 24
Cuisine: Vietnamese, Asian
Ingredients: 118 milliliters chopped cilantro; 710 milliliters packaged coleslaw mix (shredded cabbage and carrots); 2 Tbsps cornstarch; 3 cloves garlic, minced; 454 grams ground chicken breast; 2 Tbsps low-sodium soy sauce; 59 milliliters Thai peanut sauce, such as Taste of Thai or Mr. Spice; 36 servings 6 8-1/2-inch round dried rice spring roll wrappers; 79 milliliters cold water

You can never have too many hor d'oeuvre recipes, so give Thai-Style Chicken Spring Rolls a try. This recipe makes 24 servings with 39 calories, 5g of protein, and 1g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Spring. A mixture of thai peanut sauce, water, 8-1/ round rice spring roll wrappers, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is typical of Vietnamese cuisine. From preparation to the plate, this recipe takes approximately 30 minutes. It is a good option if you're following a dairy free diet.

Instructions

Heat a large nonstick skillet or wok over medium-high heat until hot.

Equipment you will use

Frying Pan

Wok

Add chicken, ginger, and garlic; stir-fry 3 minutes.

Ingredients you will need

Whole Chicken

Garlic

Ginger

Add coleslaw mix and 1/4 cup of the peanut sauce; stir-fry until chicken is cooked through, about 3 minutes longer.

Ingredients you will need

Coleslaw Mix

Peanut Sauce

Whole Chicken

Combine water and cornstarch, mixing until smooth.

Ingredients you will need

Corn Starch

Water

Add to skillet; cook 1 minute or until mixture thickens.

Equipment you will use

Frying Pan

Remove from heat; stir in 1/4 cup of the cilantro. Cool to room temperature.

Ingredients you will need

Cilantro

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.

Ingredients you will need

Spring Roll Wrappers

Roll

Water

Equipment you will use

Bowl

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.

Ingredients you will need

Whole Chicken

Roll

Cut ends diagonally off of each roll; cut each roll diagonally into four pieces (about 2 inches each); arrange on serving platter.

Ingredients you will need

Roll

Combine remaining 2 tablespoons peanut sauce and soy sauce in a small serving bowl; set in center of platter.

Ingredients you will need

Peanut Sauce

Soy Sauce

Equipment you will use

Bowl

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.)

Ingredients you will need

Dipping Sauce