Thai Chicken Spring Rolls Tarifi

Malzemeler

• 1.5 cups peanut sauce, divided1 (1 1/2 inch) piece fresh ginger root, minced2 cloves garlic, minced2 teaspoons soy sauce, divided1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces2 teaspoons peanut oil, divided12 ounces bean sprouts6 ounces fresh snow pea pods4 green onions, chopped1 pound watercress, chopped0.25 cup chopped fresh cilantro2 large carrots, peeled12 spring roll wrappers

Hazırlanışı

1. Combine 1 cup peanut sauce, ginger, garlic, and 1 teaspoon soy sauce in a bowl. Add chicken and mix until coated. Cover and refrigerate for 30 minutes.
2. Heat 1 teaspoon peanut oil in a wok over medium heat. Add bean sprouts, snow peas, and green onions and cook until heated but still crisp, 3 to 4 minutes. Remove from the heat.
3. Transfer bean sprout mixture to a large bowl; mix in watercress and cilantro. Use a vegetable peeler to peel long strips carrot into the bowl. Add remaining 1 teaspoon soy sauce and toss to coat.
4. Heat remaining 1 teaspoon peanut oil in the wok over medium heat. Add marinated chicken; cook and stir until no longer pink in the center and the juices run clear, about 10 minutes.
5. Fill a large bowl with hot water. Submerge one wrapper in the bowl and hold until soft and pliable, about 2 seconds. Lift wrapper, let excess liquid drip off, and place onto a work surface. Place two large spoonfuls chicken and a small handful vegetable mixture into the center of the wrapper. Fold in the two sides, then fold the bottom up and over the filling; roll to seal. Repeat to make remaining spring rolls.
6. Serve with remaining 1/2 cup peanut sauce for dipping.

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