Thai Chicken Spring Rolls

I was in love with Chinese Lettuce Wraps…until I had the pleasure of trying a Thai Spring Roll.  Albeit some what similar, Thai food is one of my favorites.  With that, I wanted to share with our readers a great recipe I found on my right-hand website for quick meals www.allrecipes.com for making Thai Chicken Spring Rolls.  Every time I make them, they come out fabulous.

Thai Chicken Spring Rolls

Ingredients:

1 cup peanut sauce
1 (1 1/2 inch) piece fresh ginger root, minced
2 teaspoons soy sauce; divided
1 pound skinless, boneless chicken breast halves – cut into 1 inch pieces
1 teaspoon peanut oil
6 ounces fresh snow pea pods
12 ounces bean sprouts
4 green onions, chopped
1 pound watercress, chopped
1/4 cup chopped fresh cilantro
2 large carrots, peeled
12 spring roll wrappers
1/2 cup peanut sauce

Directions:

1.  Combine 1 cup peanut sauce, ginger, garlic and 1 teaspoon of soy sauce in a bowl.  Add the chicken and mix until the chicken is coated.  Place in the refrigerator to marinate for 30 minutes.

2.  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 remaining 1 teaspoon soy sauce into the watercress mixture; toss to coat.

3.  Heat 1 teaspoon of oil to the wok or skillet.  Cook the marinated chicken until no longer pink inside, about 10 minutes.

4.  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 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.

Enjoy!
Di