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Thai Chicken Spring Rolls

DVO Recipe Center
Serves: 6

   Chicken Marinade:
   1 cup peanut sauce
   1 piece (1.5 inch) fresh ginger root, minced
   2 cloves garlic, minced
   1 teaspoon soy sauce
   1 pound boneless, skinless chicken breasts, cut into 1" pieces
   Spring Rolls:
   1 teaspoon peanut oil
   5 ounces fresh snow peas
   12 ounces bean sprouts
   4 green onions, chopped
   1 pound watercress, chopped
   1/4 cup fresh cilantro, chopped
   2 large carrots, peeled
   1 teaspoon peanut oil
   1 teaspoon soy sauce
   12 spring roll wrappers
   1/2 cup peanut sauce

Chicken Marinade:
Combine ingredients in a bowl. Add chicken and mix until coated. Refrigerate for 30 minutes.

Spring Rolls:
Heat 1 teaspoon peanut oil in a wok or skillet over medium heat. Cook the snow peas, bean sprouts and green onion in oil about 3-4 minutes until heated but still crisp. Transfer to a large bowl. Mix in the watercress and cilantro. Add peeled slices of carrots to the mixture. Drizzle 1 teaspoon of soy sauce into mixture and toss to coat.

Heat 1 teaspoon of peanut oil in wok or skillet. Cook marinated chicken about 10 minutes until no longer pink inside.

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 chicken and a small handful of the vegetable mixture.

Fold in 2 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 cup peanut sauce.


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