Spring Rolls with Chicken and Spicy Peanut Sauce are a perfect handheld appetizer or meal! Ground chicken is mixed with classic Asian flavors and wrapped with a zingy slaw and jasmine rice in spring roll wrappers. The spicy peanut sauce is the perfect dip!
Spring Rolls with Chicken and Spicy Peanut Sauce
Do you have a dish that, if on a menu, you’re bound to get? For me, that dish is spring rolls. Particularly when I’m getting takeout (the norm these days amidst sheltering in place) from Thai restaurants. I cannot and will not place an order of Pad Thai, curry, or pad see ew without starting with an order of spring rolls.
It will not happen.
However, over the years I’ve learned to make my own, which is truly half the fun.
How To Make Spring Rolls
Years and years ago, my friends Kaylee, Sara, and I set out to perfect spring rolls. Every time we would get together, it seemed, we were making spring rolls. More times than not, they would be accompanied by some other Asian-inspired dish like Lettuce Wraps, Noodle Salad, or homemade ramen.
Now, let it be known that spring rolls are not exactly the easiest thing to make. Spring roll wrappers are slippery, delicate, and can be over or under-soaked. They’re a tad complicated, but with practice, you’ve got this!
Set Up Your Ingredients
You’ll want to work quickly and efficiently when you’re working with spring roll wrappers, and you don’t want them to dry out as you’re prepping your ingredients.
Step 1
Prep all of your ingredients. Cook the chicken, prepare the jasmine rice, and make the slaw. Place ingredients in bowls so you can easily assemble.
Step 2
Fill a large, wide mouthed bowl with hot water. If you don’t have a bowl that your spring roll wrappers will fit in, a plate works great (though it’s much more shallow).
Step 3
Place 1 wrapper in the bowl at a time, making sure it is completely covered. Allow to soak until malleable, about 1 minute (depending on how hot or warm your water is, this time could differ!).
Step 4
Remove wrapper from water, placing on a large surface, such as a large plate or cutting board. Smooth wrapper out, reducing any creases that are present.
Step 5
Start assembling! Layer ingredients, being mindful how much of each you’re including, forming them in to a roll. You don’t want to “overstuff” the spring roll, which will result in the wrapper breaking.
Step 6
Time to roll! Just like a burrito, you’ll want the filling to be horizontal to you, wrapping the bottom part of the wrapper up over the filling. Gently bring the left and right sides over, folding the wrapper as you go. Keeping the filling tucked in, roll the remainder of the spring roll up!
Step 7
Once all spring rolls have been been assembled, place on a platter and chill for at least 20 minutes. This allows the filling to compact in the wrapper.
Step 8
Once chilled, slice each in half and place on serving platter. Serve with peanut sauce and try to eat just one!
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Chicken Spring Rolls with Spicy Peanut Sauce
Ingredients
For the chicken:
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp freshly grated ginger
- 1 lb ground chicken
- 1/4-1/2 tsp chili powder
- Pinch salt
To assemble:
- Spring Roll Wrappers
- 2 Tbsp rice vinegar
- 1 Tbsp sesame oil
- 1 Tbsp neutral tasting oil, such as grapeseed or canola
- 1 tsp sriracha sauce
- 2 cups coleslaw mix, or a mixture of shredded red and green cabbage and carrot
- 1 cup Jasmine rice, cooked
- 1 bunch cilantro
- 1 bunch basil
For the spicy peanut sauce:
- 1/2 cup smooth peanut butter
- 1 Tbsp freshly grated ginger
- 1 Tbsp aminos
- 1 Tbsp sesame oil
Instructions
For the chicken:
- Add olive oil to a large saute pan set over medium heat. Add garlic and grated ginger, saute until fragrant. Add ground chicken, breaking it up with a spatula. Sprinkle with chili powder and salt, continuing to mix as the chicken cooks. Cook for 8 minutes, or until chicken is cooked through.
To assemble:
- Meanwhile, prepare the other ingredients. Set a small saucepan with about 1 cup of water over medium heat, bringing it to a soft simmer. Alternatively, you can heat water in the microwave. This will be softening the spring roll wrappers, so allow to cool if it gets too warm. Transfer water to a shallow and wide dish.
- In a small bowl, whisk rice vinegar, sesame oil, grapeseed oil, and sriracha. Add slaw mix and toss to combine.
- Add one spring roll wrapper to the warm water. Allow to soak for about 2 minutes, until completely pliable. Meanwhile, arrange the slaw mixture, slightly cooled chicken, cooked rice, and fresh herbs.
- Place wrapper on a flat working surface. Lay a basil leaf on the wrapper, followed by a spoonful of rice, followed by chicken, slaw, and a few sprigs of cilantro. Wrap the end closest to you over the ingredients, slightly tucking underneath. Wrap left and right ends towards the center, then continue rolling toward the top to form a roll. Set aside and continue with the rest!
For the spicy peanut sauce:
- Add all ingredients to a glass dish. Microwave in 15 second intervals, completely stirring in between intervals until smooth. Adjust sriracha to the desired spiciness.
- Serve spring rolls with sauce!