1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
2 teaspoons peanut oil, divided
12 ounces bean sprouts
6 ounces fresh snow pea pods
4 green onions, chopped
1 pound watercress, chopped
¼ cup chopped fresh cilantro
2 large carrots, peeled
12 spring roll wrappers
Method
In a mixing bowl, blend together 1 cup of creamy peanut sauce, freshly grated ginger, minced garlic, and a teaspoon of soy sauce. Toss in the chicken pieces and ensure they are well coated. Cover the bowl and let it marinate in the refrigerator for 30 minutes.
Heat a teaspoon of peanut oil in a wok over medium heat. Add in bean sprouts, snow peas, and chopped green onions, stirring them until they are warm yet still crunchy, about 3 to 4 minutes. Remove from heat.
Transfer the sautéed vegetables to a large bowl. Incorporate watercress and fresh cilantro into the mixture. Using a vegetable peeler, create long strips of carrot and add them to the bowl. Drizzle with the remaining teaspoon of soy sauce and mix gently to combine.
In the same wok, add another teaspoon of peanut oil and heat it over medium. Add the marinated chicken and cook, stirring frequently, until it is fully cooked and no longer pink, approximately 10 minutes.
Prepare a large bowl of hot water. Soak one rice wrapper in the water until it becomes soft and flexible, which takes about 2 seconds. Remove the wrapper from the water, allowing excess water to drip off, and lay it flat on a clean surface. Place two generous spoonfuls of chicken and a handful of the vegetable mixture in the center of the wrapper. Fold in the sides, then roll the bottom over the filling to seal it tightly. Repeat this process until all the spring rolls are made.
Serve the spring rolls with the remaining half cup of peanut sauce for dipping.
Nutritions
Calories : 168
Fat : 9g
Carbs : 8g
Protein : 15g
40 mins Preperation
1 hr 25 mins Total
12 servings
