A traditional family favorite dissected. I came up with this to appeal to my fussy eaters as my kids enjoy filled green peppers but don’t like to eat the whole peppers.
| Prep Time: | 40 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 12 |
| Yield: | 12 rolls |
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve with remaining 1/2 cup peanut sauce for dipping.
Reviews
This recipe was delicious! The chicken marinated in the peanut sauce, garlic, ginger, and soy sauce was great. We set out the ingredients in bowls and had everyone build their own spring rolls, not only was it delicious but it was fun too.
Very good, clean flavors. Easy to make. Good addition to anyone’s dinner option.
Easy to cook. Need some practice doing a proper roll
Great recipe. Hubby found the texture odd. Make sure you give yourself plenty of time to assemble the actual rolls. I left out the watercress, cilantro, & bean sprouts (since I chose to make this last minute & didn’t have them in my kitchen). Instead I used fresh spinach, red peppers, and powdered ginger. It turned out great, and I love that you can sub this or that to tailor the recipe to your tastes.
The flavors were good. My husband and I enjoyed the meal a lot, but it was a lot of work for a meal that was only “good.” I made my own peanut sauce instead of using store-bought, which helped with the flavor. I also would cut the chicken into smaller chunks if I made this again.
Did not make any changes. The spring rolls are easy to make, light, and very tasty. I will make them again soon.
This recipe calls for one pound of watercress. That is a huge amount. Overall this is not that great a recipe. Cutting chicken in one inch chunks and trying to get those in a rice wrap is not easy. It’s not bad; just something I’m not going to try again.
I made these and they were very good and no changes to the recipe
Delicious. Just like the restaurant.
Yummy I’d make them again !!!
it was not good….period
Amazing! Can you make this without any peanuts?
My daughter and I enjoy making these together. Wonderful and fun to make and eat. We even get to use whatever vegs we have on hand and spice them up a tad with sauce. We really love these spring rolls
It was delicious! I did change a few things. I used wonton wrappers instead of the rice paper, I don’t like the texture of the rice paper. Also I mixed a little of the peanut sauce in with the veggies along with some fresh chopped ginger and minced garlic
I have tried a few spring roll recipes and this is my favorite so far. I had to make a few adjustments since grocery store didn’t have all ingredients: I subbed baby kale for watercress and I hate canned sprouts, so left them out (excited to make this in the spring when I can get them fresh though). Made my own peanut sauce using a simple recipe on this site. Put in a full cup of cilantro since I love it. Dipped rolls in sambal olek (chilli paste) since peanut sauce really stuck to the chicken. Next time I plan to add lemongrass to make them even better and will mix the chilli paste in with the chicken just to make it easier to eat.
SO GOOD! These spring rolls were delicious, and easy to make. Instead of just eating them plan I also dipped them in some peanut sauce for some extra flavor.??
I really liked this; we used spinach instead of watercress and I added cucumbers. I would also add avocados, if you like them. My hubby said he would prefer with a wasabi/soy sauce rather than the peanut sauce.
Not much flavor needs lots of seasonings
LOVE it!
Awesome stuff…couldn’t find watercress so I used spinach instead…easy to do and time consuming…recommend getting a couple packs of wraps…they tear easily 😀 will make again soon
I made a peanut sauce from this site. I had to sub watercress for Arugula, and bean sprouts for vermicill rice noodles, since my local stores have been out of both for weeks now, and would get any watercress for a few more weeks. But my hubby just didn’t care for the combination of Peanut butter and chicken, he ate two and I had to give the rest away. Also I found out that he doesn’t really care for rice paper either.