Thai Chicken Spring Rolls

Cuisine : Thai
Calories : 40
Type : Non Vegetarian
Serving Size : 8
Course : Appetizer
Preparation Time : 35  Min

No Ingredient Quantity Measure Type
1 Mixed vegetables 1 Cup
2 Chicken 1 Cup
3 Canola oil 1 to 2 Cup
4 Spring roll wrappers 8
5 Peanuts 1/4 Cup

Recipe Details

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.

Cooking Instructions

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

Garnishing Instructions
Not Available

Serving Instructions
serve with the peanut dressing, for dipping.

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