Thai Chicken Spring Rolls with Spicy “Peanut” Sauce
Do I dare admit how long I’ve had these Thai chicken spring rolls in my drafts folder?
*cough* a year *cough
I had originally planned to replace my Thai Chicken Lettuce Wraps with this updated version, but I thought it would be nice to give it its own post. And then I got distracted. Such is my life.
What we have here is the salad and sauce from the Thai Chicken Lettuce Wraps (one of my oldest and most beloved recipes) and the chicken from the Paleo Thai Grilled Chicken post. All wrapped up in a spring roll. With the best dipping sauce you’ll ever eat. It’s a match made in heaven, really.
I like it when I can rearrange recipe components and make something completely new. It’s like having a capsule wardrobe, but with your recipe stash.
You might look at the recipe and your eyes may immediately glaze over. Yes, it’s a lot of ingredients between the chicken marinade, the sauce, and the salad filling, but a lot of those ingredients overlap.
AND you can make ALL of it ahead of time and assemble the spring rolls when you want.
BONUS: No oven or stove required!
Assembling spring rolls is slightly tricky, but after a couple, you’ll be a pro. Just remember to make it as compact as you can and roll them tightly.
And don’t stack soaked spring roll wrappers on top of each other or you may find yourself uttering some fun curse words.
Once they’re finished you can stack the rolls, but only for a little while. If you’re making these a couple hours ahead, then lay them flat in one layer to store.
Can we talk about this dipping sauce? It’s everything I want in a “peanut” type of sauce — it’s creamy, a little spicy, and you’ll find yourself putting obscene amounts on your spring rolls and licking it off your fingers.
Maybe you ought to make a double batch? It’s FAAAAABULOUS as a salad dressing, too.
Speaking of salad, if you’re keto or watching your carbs, then ditch the spring roll wrappers. Just pile everything into a bowl and drizzle it with that dressing. You’ll love it.
For the chicken:
For the "peanut" sauce:
For the salad filling:
For the spring rolls:
1. Don't stack the soaked spring roll wrappers on top of each other or they'll stick together.
2. You can absolutely make the chicken (even grilling and slicing), "peanut" sauce, and salad filling ahead of time. Just don't soak the spring roll wrappers until you're ready to assemble them.
3. You can roll the spring rolls a couple of hours ahead of time and store them chilled. If you're storing them, don't stack them on top of each other or they'll stick together.