Thai Chicken Spring Rolls

Recipe View 30 mins In a bowl, combine 1 cup of the peanut sauce, minced ginger, minced garlic, and 1 teaspoon of soy sauce. Add the chicken pieces and mix well to coat evenly. Cover the bowl and refrigerate for 30 minutes to allow the flavors to meld. (30 minutes)

Recipe View 4 mins Heat 1 teaspoon of peanut oil in a wok or large skillet over medium heat. Add the bean sprouts, snow peas, and chopped green onions. Stir-fry until they are heated through but still retain their crispness, about 3 to 4 minutes. Remove from the heat and set aside. (3-4 minutes)

Recipe View 5 mins Transfer the stir-fried bean sprout mixture to a large bowl. Add the chopped watercress and fresh cilantro. Using a vegetable peeler, create long, thin strips of carrot and add them to the bowl. Drizzle with the remaining 1 teaspoon of soy sauce and toss gently to combine all the ingredients. (5 minutes)

Recipe View 10 mins Heat the remaining 1 teaspoon of peanut oil in the same wok or skillet over medium heat. Add the marinated chicken and cook, stirring frequently, until it is no longer pink inside and the juices run clear. This should take about 8 to 10 minutes. Ensure the chicken is fully cooked before proceeding. (8-10 minutes)

Recipe View 30 mins Fill a large bowl with hot water. Submerge one spring roll wrapper in the hot water for just about 2 seconds, until it becomes soft and pliable. Be careful not to oversoak it, or it will become too fragile. Lift the wrapper out of the water, allowing any excess liquid to drip off, and place it on a clean, flat work surface. Place two generous spoonfuls of the cooked chicken and a small handful of the vegetable mixture in the center of the wrapper. Fold in the two sides of the wrapper towards the center, then fold the bottom edge up and over the filling. Roll tightly to seal, creating a neat spring roll. Repeat this process with the remaining wrappers, chicken, and vegetable mixture. (30 minutes)

Recipe View 0 mins Serve the prepared spring rolls immediately with the remaining 1/2 cup of peanut sauce for dipping. The spring rolls are best enjoyed fresh but can be stored in the refrigerator for a short period if needed.