THAI CHICKEN SPRING ROLLS
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.
Provided by Rebecca V
Categories Appetizers and Snacks Wraps and Rolls
Time 1h15m
Yield 4
Number Of Ingredients 16
Steps:
- Combine 1 cup peanut sauce, ginger, garlic, and 1 teaspoon soy sauce in a bowl. Add the chicken and mix until the chicken is coated. Place in refrigerator to marinate for 30 minutes.
- Heat 1 teaspoon peanut oil in a wok or skillet over medium heat. Cook the snow peas, bean sprouts and green onion in the oil until heated but still crisp, 3 to 4 minutes. Transfer to a large bowl. Mix in the watercress and cilantro. Use a vegetable peeler to have long slices of carrot into the watercress mixture. Drizzle 1 teaspoon soy sauce into the watercress mixture; toss to coat.
- Heat 1 teaspoon of oil to the wok or skillet. Cook the marinated chicken until no longer pink inside, about 10 minutes.
- 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 the chicken and a small handful of the watercress mixture. Fold in two 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 1/2 cup peanut sauce for dipping.
Nutrition Facts : Calories 594.6 calories, Carbohydrate 40.5 g, Cholesterol 71.3 mg, Fat 30.5 g, Fiber 8 g, Protein 46.9 g, SaturatedFat 6.4 g, Sodium 646.6 mg, Sugar 7.6 g
9 TIME PRO-ROLLER - CHICKEN SPRING ROLLS
Provided by Food Network
Categories appetizer
Time 13h15m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Marinade: Add the lemon grass, fish sauce, sugar, garlic, lemon zest and ginger to a food processor and pulse until blended. Add the chicken to a medium bowl and rub it with the marinade. Cover and refrigerate overnight.
- Preheat a grill to medium heat.
- Grill the chicken until cooked through, about 4 minutes per side. Then slice.
- Julienne the cucumber and carrot and pick or tear the shiso, mint and basil and add them to a small bowl along with the cilantro leaves.
- Bring a large pot of water to a boil over medium heat. Add the vermicelli noodles and cook for 3 to 5 minutes. Drain and put them into ice bath to cool.
- Peanut Sauce:
- Add all of the sauce ingredients to a blender and blend until smooth. Pour it into a small bowl and set aside.
- Soak 1 rice wrapper in a bowl of water, pull out when pliable, and put it on a flat surface. Add some cooled vermicelli noodles, some cucumber mixture and some chicken. Roll up and repeat with remaining ingredients. Arrange the rolls on a serving platter and serve with spicy peanut sauce.
CHICKEN AND VEGETABLE SPRING ROLLS
Provided by Robin Miller : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Soak cellophane noodles in hot water for 10 minutes, until tender.
- Heat oil in a large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken, carrots, cabbage, and soy sauce and cook 2 minutes, until vegetables wilt. Stir in noodles and scallions and toss to combine.
- Arrange spring roll wrappers on a flat surface. Top each wrapper with an equal amount of chicken mixture across the center (from point to point). Roll up bottom point, tuck in sides and roll up. Using moistened fingers, wet the last point and roll up to seal.
- Arrange lettuce leaves in the bottom of a steamer basket or colander over simmering water. Place spring rolls on lettuce, cover and steam 5 minutes, until wrappers are translucent.
CHICKEN SPRING ROLLS
Provided by Tyler Florence
Categories appetizer
Time 1h
Yield 10 spring rolls, 2 to 4 serving
Number Of Ingredients 14
Steps:
- Heat oil in a skillet or wok over high heat. Add the garlic, ginger, cabbage, carrot, and bean sprouts. Cook for 2 minutes or until the cabbage is just limp. Add the noodles and chicken; continue to cook until heated through. Stir in the hoisin and oyster sauces, toss to coat the mixture. The filling should be moist but not wet. Remove from heat, and allow to cool. Toss in the chopped coriander.
- Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder.
- Pour about 1-inch of oil in a skillet and heat to 350 degrees F. Fry the spring rolls for 2 minutes, turning to cook all sides. Drain on paper towels before serving.
BAKED CHICKEN SPRING ROLLS
I love spring rolls, but can't stand deep fried foods - this recipe saves calories and fat by baking not frying spring rolls. My family of three eats these for a light dinner, however, they also make a great appetizer.
Provided by Brooke the Cook in
Categories Lunch/Snacks
Time 55m
Yield 3 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400 and prepare baking sheet with parchment paper, sprayed with cooking spray.
- Prep chicken, rice noodles and veggies.
- Combine cabbage, bean sprouts, carrots, garlic and ginger. Set aside.
- Heat saucepan over medium heat and spray with cooking spray. Add cabbage mixture and cook for 2 minutes, stirring from time to time. Add hoisin sauce, fish sauce and ground coriander. Stir until well combined.
- Remove saucepan from heat, add chicken and noodles, combine. Set aside.
- *Note there are two different types of rice papers - I use the hard rice kind found in the refrigerator section, directions for those wrappers are as follows. I have not tried using the other wrappers, (I can't find them around here!), but feel free to use them as you normally would. I've heard they are easier to use than the crisp ones.
- Working with one rice paper at a time. Dip rice paper in warm water for 12-15 seconds until pliable. Remove rice paper to clean towel. Add about two tablespoons of noodle mixture to rice paper and wrap up tightly. Place seem side down on prepared baking sheet. Repeat until all filling is gone.
- Spray spring rolls with fine layer of cooking spray.
- Bake for 20-25 minutes, flipping rolls half way through.
- While rolls are baking, combine dipping sauce ingredients with wire whisk.
More about "chicken spring rolls recipes"
GARLIC CHICKEN SPRING ROLLS RECIPE - TABLESPOON.COM
From tablespoon.com
Servings 6Total Time 50 minsCategory EntreeCalories 291 per serving
- In a bowl, combine the sliced chicken, vegetable oil, 2 tablespoons soy sauce, 2 teaspoons sesame oil and the minced garlic. Toss to coat the chicken well and marinate in the fridge for 20 minutes.
- Heat a large skillet or wok over medium-high. Add the chicken and sear on all sides until cooked through, about 5 minutes. Remove from heat.
- Remove and carefully place on a flat surface. Layer the cooked vermicelli noodles, the chicken, spinach, carrots and cilantro right in the center of the paper.
CHICKEN SPRING ROLLS RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
5/5 (10)Calories 421 per servingCategory Appetizer / Starter
- Keep the spring rolls sheets at room temperature for about 30 to 40 mins. If they are stuck to each other, then you can place a damp cloth over them. They will come off easily.
CHICKEN SPRING ROLLS WITH PEANUT DIP - BEST RECIPE BOX
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CHICKEN SPRING ROLLS RECIPE - BBC FOOD
From bbc.co.uk
Cuisine Thai And South-East AsianCategory Starters & NibblesServings 10
- Heat the sesame oil over a medium–high heat in a large frying pan. Add the onion and fry for 5 minutes until softened, then add the garlic and ginger and cook for a further 2 minutes until fragrant.
- Add the cabbage, beans and carrot and stir-fry for a minute, then add the chicken mince and stir-fry for 5 minutes, until well cooked.
- Mix together the oyster sauce, soy, vinegar, toyomansi, fish sauce and brown sugar. Pour into the chicken and vegetables and stir-fry for a few minutes until there is no excess liquid.
- To make the dipping sauce, mix the toyomansi, vinegar, fish sauce and brown sugar, stirring until the sugar has dissolved. Stir through the coriander and set aside.
- Lay a spring roll wrapper in front of you in a diamond shape and lightly brush the edges with water. Add 2 tablespoons of the chicken mixture, about 5cm/2in from the bottom point.
- Preheat a deep-fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Deep-fry the spring rolls in batches for 3 minutes, or until golden and crisp. Carefully remove from the oil and drain on kitchen paper.
- Slice each spring roll in half on the diagonal and arrange on a long presentation plate or board. Drizzle over lines of mayonnaise and ketchup and top with pickled ginger, crispy onions and spring onions.
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