Thai-Style Chicken Spring Rolls

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#48957

Chicken and Thai peanut sauce is a great call any time, and these spring rolls are no exception. Pre-shredded cabbage makes the prep work a snap.

photo of Thai-Style Chicken Spring Rolls

serves/makes:

ready in:
30-60 minutes

ingredients

1 pound ground chicken breast
2 teaspoons minced or finely grated fresh ginger
3 cloves garlic, minced
3 cups packaged coleslaw mix (shredded cabbage and carrots)
1/4 cup Thai peanut sauce, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons Thai peanut sauce
1/3 cup cold water
2 tablespoons cornstarch
6 round dried rice spring roll wrappers (8 1/2-inch size)
2 tablespoons low-sodium soy sauce
1/4 cup chopped cilantro, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons chopped cilantro

directions

Heat a large nonstick skillet or wok over medium-high heat until hot.

Add chicken, ginger, and garlic; stir-fry 3 minutes.

Add coleslaw mix and 1/4 cup of the peanut sauce; stir-fry until chicken is cooked through, about 3 minutes longer.

Combine water and cornstarch, mixing until smooth. Add to skillet; cook 1 minute or until mixture thickens. Remove from heat; stir in 1/4 cup of the cilantro. Cool to room temperature.

Mixture may be refrigerated up to 1 day. (Rolls can be assembled while the mixture is still cold.)

Fill a shallow bowl with very hot tap water. Slip each spring roll wrapper into the hot water; let stand until softened, about 30 seconds. Drain and transfer to a sheet of waxed paper.

Spoon a rounded 1/3 cupful of chicken mixture near bottom of wrapper, leaving a 1-inch border. Starting at border, roll up wrapper as tightly as possible; transfer to a carving board. Repeat with remaining wrappers and filling. Cut ends diagonally off of each roll; cut each roll diagonally into four pieces (about 2 inches each); arrange on serving platter.

Combine remaining 2 tablespoons peanut sauce and soy sauce in a small serving bowl; set in center of platter.

Sprinkle remaining 2 tablespoons cilantro over spring rolls and dipping sauce. (Appetizers may be covered and chilled up to 2 hours before serving and may stand another 2 hours at room temperature without becoming dry.)

* Look for spring roll wrappers in the refrigerator section of your supermarket or an Asian market.