You’ll love this marinade! I use it for Thai-inspired grilled chicken, too. It would also be delicious on steak.

Serve the chicken and vegetables as is or in a rice bowl (my favorite!) Try it with my Instant Pot Coconut Rice for a fun twist!

Thai Chicken Sheet Pan Dinner Ingredients

• Chicken breasts or thighs
• Coconut aminos: if you’re not averse to soy, you can use soy sauce or tamari (gluten free soy sauce) here. Just omit the fish sauce if you do so it’s not overly salty.
• Fish sauce
• Fresh ginger
• Fresh lime
• Fresh garlic
• Sriracha, sambal oelek, or another Asian-style hot sauce: optional
• Brussels sprouts: if you can find pre-trimmed/cut ones at the store, even better!
• Cauliflower
• Avocado oil
• Salt
• Steamed rice

How to Make this Thai Sheet Pan Chicken Dinner

1. Place the chicken in a shallow bowl or a gallon-sized zip top bag.
2. In a small bowl whisk together the fish sauce, coconut aminos, ginger, lime juice, garlic and sriracha. Pour the marinade over the chicken and chill for several hours.
3. Preheat the oven to 425 degrees F.
4. Pull the chicken out of the marinade (keep the marinade!) and put it on a large rimmed baking sheet. Arrange the Brussels sprouts and cauliflower around the chicken. Pour the marinade over the vegetables and drizzle the avocado oil over everything in the pan. Add some salt and toss the vegetables around a bit, to coat them in the marinade and oil.
5. Roast until vegetables are caramelized and browned and the chicken is cooked through.
6. Slice the chicken and serve with vegetables and rice with a drizzle of sriracha.

Thai Chicken Sheet Pan Recipe Variations

Side note: I think I was a little heavy handed with the sriracha in the marinade this last time because my kids all complained that it was too spicy. #wimps. You can add as much or as little sriracha as you like. Or omit it completely and add it to your own bowl later.

The first time I made this, I used a little pork tenderloin from our pork share (which tend to be much smaller than regular tenderloins). I'm not a huge pork lover, but that tenderloin may have been the best I've ever eaten. Truly. So if you're wanting to change things up, swap out the chicken for a pork tenderloin.

Another thing worth mentioning is that this was the first time ALL of my kids loved the roasted Brussels. They used to love these Crispy Roasted Shredded Brussels Sprouts, but their preferences tend to be in flux. Constantly. By the way, that Brussels sprout recipe I linked to is one of the most popular recipes on my site. It's worth checking out.

If Brussels (or cauliflower) isn't your thing, swap out the vegetables for ones you like. Just make sure they'll be OK roasting for about 30-35 minutes. Root vegetables and potatoes cut into 1-inch chunks would work well. I'd avoid broccoli and asparagus here, unless you want to pull them from the pan early while the chicken finishes.

We ate ours with some Jasmine rice, but you could totally eat this as is. You may need some extra vegetables if you're feeding more than 4 people though. I'd recommend adding a second sheet pan and reserving some of the marinade to pour over the extra veg. (Then rotating them halfway through cooking, so everything roasts evenly.)

Putting a lot more vegetables on the sheet pan with the chicken will prevent the vegetables from getting nice and toasty. They'll be cooked for sure, but probably more mushy and steamed. (Ew.)

Without the rice, this recipe is also low-carb/Keto and Whole30 compliant! (Just check the labels on your hot sauce) If you have a hard time finding coconut aminos or don't want to use it, you can substitute 2 Tablespoons of soy sauce in place of the coconut aminos (soy sauce is more potent).

More like this Sheet Pan Thai Chicken:

I've got over a dozen easy Thai-inspired recipes in the Thai section of my recipe index, but here are a few of my faves:

Easy Paleo Pad Thai

Paleo Thai Grilled Chicken & "Peanut" Sauce

Instant Pot Shredded Red Curry Chicken & Slaw

Thai Roasted Sweet Potatoes with Coconut and Lime

Homemade Thai Spice Blend

More Easy Sheet Pan Meals on Perry's Plate

Hawaiian BBQ Chicken Sheet Pan Meal

Quick Sausage & Veggie Sheet Pan Meal

Garlic Butter Salmon Sheet Pan Meal

Baked Pesto Chicken & Vegetables

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Thai Sheet Pan Chicken Recipe

Yield: Serves 4-6

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

This easy, Thai-inspired sheet pan meal has chicken & veggies that cook up in a super easy citrusy marinade. You can serve it as is (Paleo/Keto/Whole30 friendly!) or with some freshly steamed Jasmine rice.

Print

Ingredients

Toggle ingredient group

• 1 ½ pounds boneless skinless chicken breasts or thighs
• ¼ cup coconut aminos
• 2 Tablespoons fish sauce
• 1 Tablespoon minced ginger (or Microplane grated)
• Juice from 1 lime (1-2 Tablespoons)
• 2 teaspoons minced or grated garlic
• 1-3 teaspoons sriracha, sambal oelek, or another Asian-style hot sauce (optional, to taste)
• 1 pound Brussels sprouts, trimmed and halved
• 1 small head of cauliflower, cut into 2-inch florets
• 2 Tablespoons avocado oil
• Pinch of salt
• Steamed rice and additional sriracha sauce for serving (optional)

Instructions

1. If you're using chicken breasts and they are very large, cut them in half. Place the chicken in a shallow bowl or a gallon-sized zip top bag.
2. In a small bowl whisk together the fish sauce, coconut aminos, ginger, lime juice, garlic and sriracha. Pour the marinade over the chicken, turning the chicken with a pair of tongs to coat well. Cover (if you're using a dish) and chill for at least 4 hours up to 24 hours.
3. Preheat the oven to 425 degrees F.
4. Pull the chicken out of the marinade (keep the marinade!) and put it on a large rimmed baking sheet. Arrange the Brussels sprouts and cauliflower around the chicken. Pour the marinade over the vegetables and drizzle the avocado oil over everything in the pan. Sprinkle everything with a pinch of salt, too. Toss the vegetables around a bit, to coat them in the marinade and oil.
5. Roast on a lower oven rack for 30-35 minutes, flipping the vegetables and chicken around once or twice during cooking. Roast until vegetables are caramelized and browned and the chicken is cooked through.
6. Slice the chicken and serve with vegetables and rice with a drizzle of sriracha.

Disclosure: This post contains Amazon affiliate links. Purchases made by using these links don’t cost you any extra and helps to keep my content free.

The post Sheet Pan Thai Chicken appeared first on Perry's Plate.

One of the best things about making your own poke bowls is how economical they are compared to buying them in a restaurant!

This Ahi Tuna Poke Bowl recipe is in partnership with Sprouts Farmers Market.

It’s no secret that we’re big fans of sushi rolls and sushi bowls around here. When poke bowls became trendy, we found a local place and gave it a try.

Let’s just say it’s a good thing that particular place is across town or we’d be going there much more often. Super, super good. What I loved about it, too, was that the serving sizes were so big that Steve and I could share a bowl between us!

So, what’s the difference between a sushi bowl and a poke bowl? Not a whole lot. I think poke bowls usually have some kind of raw fish in them, but sushi bowls could, too.

As far as I can tell, poke originated in Hawaii as a raw fish based salad. I saw some fresh wild-caught ahi tuna at Sprouts, and I couldn’t resist making my own. Having a great tuna poke recipe is better than driving across town to our favorite poke bowl place.  Sometime.

Fresh, high-quality fish is a must when you make poke bowls — obviously since you’ll be eating it raw. I’m really excited that Sprouts improved their Sustainable Seafood practices. (Read about it here!) Now, all of their fish and seafood requires a certification and cannot be farmed or fed GMO products. (YIPPEE!!) And finding sushi grade tuna, too, is pretty important.

It’s a cinch to find wild-caught fish and seafood in their Fish Market, which is why I try to buy it there as much as I can.

These bowls come together in about 30 minutes and you don’t have to cook anything except rice, if you're using that as a base. I like to use a mixture of rice and salad greens, but you could just use salad greens if you're watching your carbs or don't eat grains.

We actually eat quite a bit of rice around here. I try not to because it makes me all bloaty if I overdo it. (Which is easy to do with jasmine rice and a little butter. Mmm.) But, the kids love it.

Did you know that cooked rice that has been cooled is considered a resistant starch? In a nutshell, it means that it acts differently in your body than other kinds of starch and actually provides your gut with some good bacteria. Pretty cool, right?

So, these poke bowls are a perfect meal for the end of summer —> September. September doesn’t mean fall to me. It means extra summer that’s not quite as miserable as July & August. I’m not breaking out the pumpkin any time soon and enjoying more 80-degree weather. AHHHHHHH.

Are you freaked out by the idea of eating raw fish? I was for a long time. In fact, this is the first recipe I’ve developed that uses raw fish that hasn’t been cured or citrus-marinated.

Since then I've posted recipes for Sriracha Lime Gravlax and Everything Bagel Gravlax -- both of which would be delicious in a poke bowl!

I'm actually surprised I love this because texture is a huge thing for me. I still can't do other kinds of shellfish (mussels, oysters, etc. *shudder*), but some nice ahi tuna is super good in that marinade + a drizzle of spicy mayo.

The marinade that goes on the tuna is super easy -- rice vinegar, coconut aminos, and salt. Chances are you have all of the ingredients if you do a lot of paleo/Whole30 cooking and have coconut aminos on hand. Luckily Sprouts has that, too. (And everything else to make these poke bowls.)

Why we love Ahi Tuna Poke

Like I said, it’s WAY cheaper than buying them at a restaurant. And I love how you can customize them to fit your liking! It allows my kids to make their own bowls and therefore more likely to eat it.

Ahi Tuna Poke Recipe Ingredients

• Sushi-grade ahi tuna steak

• Sea salt

• Coconut aminos

• Rice vinegar

• Sesame oil

• Mayonnaise

• Asian chili paste or sriracha

• Steamed white rice or chopped salad greens as a base (or both)

• English cucumber, diced

• Avocados, pitted, peeled, and diced

• Pea sprouts or micro greens

• Roasted seaweed snacks or nori wrappers

• Toasted sesame seeds & pickled ginger, for garnish.

How to Choose The Best Tuna

You’ll want to look for “sushi grade” tuna at a higher end grocery store or fish supplier. Now is not the time to find the best deal. Even if you splurge on the tuna your poke bowls will still be less expensive than eating out. I promise.

How to Make a Spicy Tuna Bowl

1. Cut the tuna into ½-inch cubes and sprinkle the ½ teaspoon salt over the top.

2. Combine the ¼ cup coconut aminos, ¼ cup rice vinegar, and 4 teaspoon sesame oil in a small bowl.

3. Pour ⅔ of the mixture over the tuna and toss well and let it marinate at room temperature for about 10-15 minutes. Reserve the rest of the marinade for drizzling later.

4. Combine the ingredients for the spicy mayo in a small bowl and stir well.

5. Assemble the bowls by using rice and/or salad greens as a base. Add a few spoonfuls of the marinated tuna over the top and add any of the toppings and garnishes listed. Drizzle with some of the spicy mayo and extra marinade and serve.

How to Assemble Poke Bowls

Just add some rice or salad greens to your bowl. After that it’s just a salad bar type of situation.

Fill your bowl with whatever toppings or garnishes you like -- micro greens, diced cucumbers, avocado, sesame seeds, sliced green onions, shredded nori (seaweed) or those seaweed snacks. My kids love those things! Most grocery stores are starting to carry them, too, along with most things you need to make these.

One of my favorite toppings for poke bowls or sushi bowls are my Simple Marinated Cucumbers. It adds a nice briny taste and you can make them a day or two ahead of time.

And don’t skimp on that spicy mayo. Really, it's just mayo and sriracha or one of the other types of Asian hot sauces. It really pulls the whole thing together and gives it a nice, creamy richness. If you’re not into spicy, just add less chili paste or sriracha sauce to your mayo. It’ll still be fantastic.

Even better -- get some of those plastic squeeze bottles that hold condiments and squirt it all over like you're at a restaurant. My kids LOVED doing that. (Although they chose to have cooked shrimp in their bowls instead. Baby steps, y'all.)

And a sprinkle of toasted sesame seeds (and some red pepper flakes!) is a must.

Ahi Tuna Bowl Recipe Variations

Feel free to change up the seafood (use cooked shrimp or another type of seafood if uncooked tuna is too much for you).

Or use different vegetables. Fresh cilantro and basil would be a delicious addition as well as pickled vegetables, edamame, Napa cabbage, green apple, lychee, chopped bell peppers, or cooked corn.

Change up your toppings! Crispy fried onions, wonton strips, furikake (Japanese rice seasoning in the Asian aisle. Trader Joe’s has it, too.)

Use coconut rice as a base! My Instant Pot Coconut Rice is a delicious option.

Tips For Making an Ahi Tuna Poke Bowl

• Obviously the most important tip is to find the freshest ahi tuna steak you can! Keep it chilled and use it within 48 hours of purchase for best flavor. You’ll want to have it prepped before it turns fishy.

• Use pre-chopped/shredded ingredients to save time!

• Make the spicy mayo and fish marinade ahead of time if you need to get these together quickly the day you eat them.

What to Serve With This Ahi Tuna Poke Recipe

This recipe is meant as a stand alone meal, but if you want to flesh out your spread, here are a few things that would pair well with these bowls:

Sesame Marinated Cucumbers

Costco Asian Salad

Ginger Scented Rice

How to Store Ahi Tuna Poke

I highly recommend eating the tuna within 3 days of making it. Store everything chilled (toppings separate from tuna and mayo) until ready to eat.

If you like this recipe, be sure to try my Shrimp Sushi Bowl!

Spicy Tuna Poke Bowl

Yield: Serves 4

Prep Time: 30 minutes

Total Time: 30 minutes

These easy Ahi Tuna Poke Bowls with Spicy Mayo are a quick dinner idea and are naturally gluten and soy-free! They can also be made to be paleo, keto, or Whole30 compliant. (See recipe notes.)

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Ingredients

For the tuna:

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• 12-16 oz sushi-grade ahi tuna steak
• ½ teaspoon sea salt
• ¼ cup coconut aminos
• ¼ cup rice vinegar
• 4 teaspoon sesame oil

For the spicy mayo:

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• ½ cup avocado oil mayonnaise
• 2 tablespoon Asian chili paste or sriracha
• 1 teaspoon rice vinegar
• 1 teaspoon coconut aminos

For the bowls:

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• Prepared steamed white rice or chopped salad greens as a base (or both)
• 1 English cucumber, diced
• 1-2 avocados, pitted, peeled, and diced
• 1 package pea sprouts
• 1 package seaweed snacks
• Toasted sesame seeds, pickled ginger, for garnish.

Instructions

1. Cut the tuna into little ½-inch cubes and place them in a medium sized bowl.
2. Sprinkle the ½ teaspoon salt over the top.
3. Combine the ¼ cup coconut aminos, ¼ cup rice vinegar, and 4 teaspoon sesame oil in a small bowl. Pour ⅔ of the mixture over the tuna and toss well and let it marinate at room temperature for about 10-15 minutes while you prepare the rest of the ingredients. Reserve the rest of the marinade for drizzling later.
4. Combine the ingredients for the spicy mayo in a small bowl and stir well.
5. Assemble the bowls by using rice and/or salad greens as a base. Add a few spoonfuls of the marinated tuna over the top and add any of the toppings and garnishes listed. Drizzle with some of the spicy mayo and extra marinade and serve.

Disclosure: This post may contain Amazon affiliate links. Purchases made by using these links don’t cost you any extra and helps to keep my content free.

The post Ahi Tuna Bowl Recipe appeared first on Perry's Plate.

As a pro in the kitchen, I can confidently say this salad isn’t just a side dish—it’s a meal. I mean… you can add protein if you want. Cooked chicken, shrimp, or steak would be super delish.

This recipe takes just 20 minutes to prep, making it perfect for meal prep or impressing your guests with minimal effort. Plus, the versatility of this salad means you can customize it however you like—whether you add protein or keep it plant-powered, it’s a win either way.

Taylor Farms Asian Chopped Salad Copy Cat

I fell in love with that Taylor Farms Asian Chopped Salad kit at Costco. We made it for YEARS. And suddenly… it was gone.

After some research (because copycatting things is one of my super powers) I made my own version! I love this one even more because I can control what kind of oil and how much sweetener is in the dressing.

Yes, it takes a little longer than ripping a bag open and tossing it with a pre-made dressing, but it’s so fresh and vibrant. I'll give you some time saving tips, and I know you’ll love this salad as much as I do.

Chopped Asian Salad Recipe Ingredients

• Coconut aminos – You can also use soy sauce or tamari (GF soy sauce), but use less since it’s stronger than coconut aminos.

• Avocado oil - You can also use light olive oil. I don’t recommend using extra-virgin olive oil because it’s too strong tasting.

• Rice vinegar

• Sesame oil

• Honey - I’ve used Date Paste here, and it works well, too if you’re wanting to avoid concentrated sugars.

• Fresh ginger

• Asian chili paste – sriracha and sambal oelek are my favorites

• Fresh garlic

• Salt

• Shredded cabbage or coleslaw mix - pre-shredded veg for the win!

• More shredded vegetables – like shredded carrots, mung bean sprouts, or shredded Brussels Sprouts

• Fresh cilantro

• 1 cup chopped toasted mixed nuts (like cashew pieces and sliced almonds)

• Toasted sesame seeds

• Fried wonton strips – this is completely optional. The original salad kit had them, but if you don’t want them (or would like this recipe to be totally gluten free), then don’t use them.

How to make Asian Chopped Salad

1. Put all of the dressing ingredients in a lidded glass jar and shake it really hard to combine it well.

2. Put the cabbage/coleslaw mix in a large salad bowl with the vegetable add-ins and cilantro.

3. Pour the dressing over the top and toss to combine.

4. Add the nuts and sesame seeds and gently mix them in.

5. Serve.

Asian Salad Variations

• Make it spicy by adding more Asian chili sauce into the dressing and mixing in some pickled jalapeños to the salad.

• Add some meat – cooked chicken, steak, or shrimp would be SUPER good here rounding this out as a whole meal with added protein. Tofu? Ok, sure. I don’t like it, but yes. You could.

• Make the whole thing a stir fry! Fry up all the veg in a large skillet and toss it with the dressing and toppings after it’s crisp-tender.

How to serve Asian Chopped Salad

If you want to serve this salad with a side or some protein, here are a few options that would work well!

Pellet Grill Smoked Chicken

Roasted Garlic Mushrooms

Sautéed Green Beans

Quick Marinated Cucumbers

Instant Pot Coconut Rice

Storing this Asian Chopped Salad Recipe

Because this salad has a lot of sturdy vegetables it won’t get slimy as quickly if you store it dressed. Just put it in a lidded container and chill for up to 5 days.

Paleo Asian Chopped Salad Recipe

Yield: Serves 6 as a side

Prep Time: 20 minutes

Total Time: 20 minutes

Whip up a fresh, healthy version of the salad kit found at Costco and other grocery stores. This Paleo Asian Chopped Salad is a cinch to make and makes a light lunch or a welcomed potluck offering.

Print

Ingredients

For the dressing:

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• ¼ cup coconut aminos
• ¼ cup avocado oil
• 3 Tablespoons rice vinegar
• 1 Tablespoon sesame oil
• 1 Tablespoon Date Paste or honey
• 1-inch knob of ginger, finely grated
• 1-2 teaspoons Asian chili paste or sambal oelek, to taste
• ½ teaspoon minced fresh garlic
• Generous pinch of salt

For the salad:

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• 8 ounce package of shredded cabbage or coleslaw mix
• 2 cups (or handfuls) of vegetable add-ins, like shredded carrots, mung bean sprouts, or shredded Brussels Sprouts
• ½ cup chopped fresh cilantro
• 1 cup chopped toasted mixed nuts (like cashew pieces and sliced almonds)
• 1 - 2 Tablespoons toasted sesame seeds

Instructions

1. Put all of the dressing ingredients in a lidded glass jar and shake it really hard to combine it well.
2. Put the cabbage/coleslaw mix in a large salad bowl with the vegetable add-ins and cilantro. Pour the dressing over the top and toss to combine. Add the nuts and sesame seeds and gently mix them in. If you toss it too much they'll end up at the bottom of the bowl.
3. Serve.

Notes

Nat's Note: If you have trouble finding or would rather not use coconut aminos, you can substitute 2 tablespoons of tamari (wheat free soy sauce).

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The post Chopped Asian Salad Recipe appeared first on Perry's Plate.

You will love this Thai Spring Roll Recipe with Peanut Sauce

The rolls themselves are light and crisp, but the peanut sauce? That’s the real star. It’s rich, spiced, a little addictive, and has been known to disappear before the rolls even hit the table.

Not gonna lie… these are more suited for a weekend project and not a busy weeknight, but the good news is you can do a lot of the prep ahead of time and enjoy them all week! Make a batch for dinner, pack them for lunch, or just stand at the counter dipping one after another. No judgment here.

What are Thai Spring Rolls?

Thai spring rolls are soft (or fried) rice paper wrappers typically filled with fresh vegetables like cabbage, shredded carrots, mushrooms and ground meat and sometimes served with a dipping sauce.

Thai Spring Rolls ingredients

Spring Roll Recipe Chicken Marinade ingredients

This is one of my favorite grilled chicken recipes. The marinade is easy to throw togther with just a few ingredients:

• Lime juice
• Fish sauce (Don't be scared by the smell of this stuff. Actually... don't smell it at all. It'll turn out alright in the end)
• Asian chili paste (like sriracha)
• Coconut sugar
• Fresh ginger

You can marinated this chicken for up to 36 hours, even!

Fresh Veggie Slaw

I love this particular combination of vegetables. The broccoli is unexpected, but gives it a little more heartiness. Here's what you'll need:

• Shredded carrots
• Finely chopped broccoli
• Napa cabbage leaves
• Green onions
• Lime juice

This can be made up to 3 days in advance, too! You could even use some of my Southwest Cabbage Slaw (minus the cumin) if you have some handy.l

Spicy Peanut 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 chicken rice paper rolls and licking it off your fingers.

This sauce can be spicy -- or not. It can also be made wtih peanut butter or almond butter or whatever nut butter you like! I like this recipe because everything just gets blended together and stored in the fridge until you're ready. 

Here's what you need:

• Peanut butter
• Lime juice
• Fish sauce
• Sesame oil
• Rice vinegar
• Honey
• Garlic
• Ginger
• Jalapeno or chili flakes (optional)

This also makes a FABULOUS salad dressing to keep on hand for any fresh greens or quick bowl lunches you throw together during the week.

How to make Thai Spring Rolls

1. Put the chicken in a large zip top bag or in a shallow container for marinating. Combine the rest of the ingredients in the first section in a small bowl, then pour it over the chicken. Massage the chicken a bit to coat it evenly in the marinade and chill for at least 4 hours, up to 24 hours.
2. To make the sauce, put all of the sauce ingredients in a blender or food processor and blend until smooth. You can also put it in a large mason jar and whisk or shake it really well. Chill until ready to use.
3. To make the salad filling, put the carrots, broccoli, green onions, and cabbage in a large bowl. Drizzle with lime juice and oil, and sprinkle a pinch of salt on top. Use your hands or salad tongs to mix well. Chill until ready to use.
4. When it's time to make the spring rolls, preheat your grill to high heat. Remove the chicken from the bag and discard the marinade. Grill the chicken until dark grill marks form on both side and the chicken is cooked through, about 6-8 minutes per side, depending on how thick your chicken is. Remove from heat and let it rest while you assemble the other ingredients.
5. Fill a large shallow bowl or dish with warm water and set a couple of paper towels on a flat surface you're going to use to roll the spring rolls. Slice the grilled chicken thinly.
6. To assemble the spring rolls, soak each spring roll wrapper (individually) in the water for about 30 seconds or until it is very soft and pliable. Transfer it to the paper towel to soak up some of the excess water. Put about ¼ cup of the salad filling into the center of the wrapper and stack a few slices of grilled chicken and a couple leaves from each herb (basil, cilantro, mint). Bring the bottom of the wrapper up toward the middle and place it over the filling. Fold in the side edges, then roll the whole thing tightly away from you. Repeat with the rest of the spring roll wrappers and filling ingredients.
7. Swirl some Asian chili paste or sriracha into the peanut sauce and serve the spring rolls alongside.

How to soften rice paper wrappers for Chicken Spring Rolls

1. Soak each rice paper wrapper in warm water for about 30 seconds.
2. Transfer wrapper to a damp paper towel to get rid of some of the moisture. (Don't use a dry paper towel or it might stick.)
3. Ready to fill! 

How to Make This Thai Spring Rolls Recipe Ahead of Time

Honestly, I don't recommend assembling them ahead of time because those soft rice paper wrappers stick to everything.

That being said, you can store them on a pan in a single layer for a couple of hours chilled.

How to Roll Chicken Spring Rolls

Assembling spring rolls is slightly tricky, but after a couple, you'll be a pro.

1. Make the spring rolls as compact as you can and roll them tightly.
2. Don't pour a lot of sauce inside the spring roll or they'll get mushy and leak all over. Honestly, I'd use the sauce to dip them in instead of risk this.
3. Don't stack soaked spring roll wrappers on top of each other or you may find yourself uttering some fun curse words.

Serving Suggestions for Thai Spring Rolls

These spring rolls are the perfect starter or snack, served alongside the peanut sauce.

How to Store Thai Spring Rolls

Since the rice paper is super sticky, I don’t really recommend storing these rolls for an extended period of time. If you need to store them, make sure to lay them out in a single layer with space inbetween them.

More like this Chicken Spring Rolls Recipe

If you love this healthy chicken spring rolls recipe, try this fruity version: Fruity Spring Rolls with Raspberry Sauce

I have a lot of fun Thai-inspired recipes on my site. Check them out!

Hands down, this Easy Paleo Pad Thai is our family's favorite Thai-inspired meal! (And I use a secret ingredient to veggie-load it!)

Quick Thai Fish Curry & Coconut Rice -- A great little weeknight meal! It uses my beloved Thai Spice Blend, too.

My Easy Thai Chicken Curry for Instant Pot is a great starter recipe if you're new to Thai flavors. My kids LOVE this curry!

This Thai Shrimp and Vegetable Skillet is a quick paleo-friendly meal that's FULL of veggies!

I made a copycat version of Noodle's Thai Green Curry Zoodles with Broccoli & Shrimp! I love making take-out worthy meals at home!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Thai Spring Roll Recipe FAQs

Chicken Spring Rolls Recipe

Yield: 10-12 spring rolls

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

These healthy chicken spring rolls are filled with Thai marinated grilled chicken, a cool veggie slaw, and a dipping sauce so good you'll want to bathe in it. Ok, maybe not bathe exactly, but you'll want to make extra.

Print

Ingredients

For the chicken:

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• 1 ½ pounds of boneless, skinless chicken breasts or thighs
• 2 Tablespoons avocado oil
• 2 Tablespoons coconut sugar
• 2 limes
• 1-inch knob of fresh ginger, finely grated with a Microplane
• 1 teaspoon fish sauce
• 1-2 teaspoons sambal oelek or Asian chili paste
• handful of freshly chopped cilantro

For the "peanut" sauce:

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• ½ cup creamy roasted almond butter or other nut butter
• ¼ cup lime juice, freshly squeezed (about 2 juicy limes)
• ¼ cup water
• ¼ cup cilantro, minced
• 2 teaspoons fish sauce
• 2 teaspoons sesame oil
• 2 teaspoons rice vinegar
• 2 teaspoons honey
• 2 cloves garlic, pressed
• 2 teaspoons ginger, freshly minced or grated on a Microplane zester
• 1 teaspoon chili powder or diced jalapeno pepper

For the salad filling:

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• 1 ½ cups shredded carrots
• 1 ½ cups finely chopped broccoli
• 3 thinly sliced green onions
• 5 Napa cabbage leaves, cut in half and sliced thinly
• Juice from ½ lime
• Pinch of salt
• 1 tablespoon avocado or extra-virgin olive oil

For the spring rolls:

Toggle ingredient group

• 12 spring roll wrappers
• 1 bunch of fresh basil
• 1 bunch of fresh mint
• 1 bunch of fresh cilantro
• Asian chili paste or sambal oelek (or sriracha), for serving

Instructions

1. Put the chicken in a large zip top bag or in a shallow container for marinating. Combine the rest of the ingredients in the first section in a small bowl, then pour it over the chicken. Massage the chicken a bit to coat it evenly in the marinade and chill for at least 4 hours, up to 24 hours.
2. To make the sauce, put all of the sauce ingredients in a blender or food processor and blend until smooth. You can also put it in a large mason jar and whisk or shake it really well. Chill until ready to use.
3. To make the salad filling, put the carrots, broccoli, green onions, and cabbage in a large bowl. Drizzle with lime juice and oil, and sprinkle a pinch of salt on top. Use your hands or salad tongs to mix well. Chill until ready to use.
4. When it's time to make the spring rolls, preheat your grill to high heat. Remove the chicken from the bag and discard the marinade. Grill the chicken until dark grill marks form on both side and the chicken is cooked through, about 6-8 minutes per side, depending on how thick your chicken is. Remove from heat and let it rest while you assemble the other ingredients.
5. Fill a large shallow bowl or dish with warm water and set a couple of paper towels on a flat surface you're going to use to roll the spring rolls. Slice the grilled chicken thinly.
6. To assemble the spring rolls, soak each spring roll wrapper (individually) in the water for about 30 seconds or until it is very soft and pliable. Transfer it to the paper towel to soak up some of the excess water. Put about ¼ cup of the salad filling into the center of the wrapper and stack a few slices of grilled chicken and a couple leaves from each herb (basil, cilantro, mint). Bring the bottom of the wrapper up toward the middle and place it over the filling. Fold in the side edges, then roll the whole thing tightly away from you. Repeat with the rest of the spring roll wrappers and filling ingredients.
7. Swirl some Asian chili paste or sriracha into the peanut sauce and serve the spring rolls alongside.

Notes

Nat's Note:

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.

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  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver

Nutrition Information

Yield 12 Serving Size 1 roll
Amount Per Serving Calories 351Total Fat 16gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 12gCholesterol 65mgSodium 426mgCarbohydrates 28gFiber 4gSugar 9gProtein 25g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

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.

More Thai-inspired recipes:

If you love these Thai chicken spring rolls, you'll like these other Thai-inspired recipes on my site!

Hands down, this Easy Paleo Pad Thai is our family's favorite Thai-inspired meal! (And I use a secret ingredient to veggie-load it!)

Quick Thai Fish Curry & Coconut Rice -- A great little weeknight meal! It uses my beloved Thai Spice Blend, too.

My Easy Thai Chicken Curry for Instant Pot is a great starter recipe if you're new to Thai flavors. My kids LOVE this curry!

This Thai Shrimp and Vegetable Skillet is a quick paleo-friendly meal that's FULL of veggies!

I made a copycat version of Noodle's Thai Green Curry Zoodles with Broccoli & Shrimp! I love making take-out worthy meals at home!

The post Why You'll Love This Thai Spring Roll Recipe with Peanut Sauce appeared first on Perry's Plate.

Get excited -- I've got a lot of fresh, summery recipes to share with you -- that don't require an oven. So, lettuce wraps. Yay!

Is it getting hot where you are?

It's been in the high 80s this week which is rapidly approaching my comfort threshold. I'm a hot-weather wimp. I admit it. I'm really grateful that it's not ridiculously hot where we live -- except in the middle of the summer. When it's supposed to be.

Despite having a great A/C, the downstairs tends to heat up when I use the oven in the summer, so I avoid it when I can.

Lettuce wraps are a summertime staple for me. I could eat them every day -- much to the chagrin of my kids who tolerate them occasionally.

My favorite part about this particular lettuce wrap is that I sneaked mushrooms into the meat mixture and my kids didn't even know. Sneaking mushrooms is kind of a thing I do. Just for kicks -- like in this Paleo Creamy Mushroom Soup aka "Bacon Soup" -- which is what my kids call it.

Once it all cooks down you can barely even tell the difference. No one said a word about it and I silently giggled to myself.

It's also nice to do this to stretch the meat a little further. I'm always looking to do that because pastured/grass-fed meat isn't cheap. Luckily I can get pork and beef really easily from a local university ranch, but it's still $6/pound for ground meat.

These are hearty and filling, but light at the same time. I love that I was able to incorporate some Marinated Cucumbers to these. You can use plain sliced cukes if you want, but I love that extra little vinegary kick.

I added these at the last minute when I saw some leftovers sitting in the fridge -- SUCH a good decision. In case you get any ideas about my recipe writing process being super sophisticated and glamorous, I'll let you know that a lot of the food and flavor pairings have to do with some kind of leftovers sitting in my fridge that need to be used.

I know, it totally takes the magic out of it, right? Sometimes I do come up with great ideas solely in my head, but most of the time I'm just cleaning out the fridge.

One more thing -- don't leave off that aioli. That right there is the icing on the.... lettuce wrap. Um, that sounds gross. But you know what I meant.

More Asian-inspired One-pan recipes

Here are a few of our favorite Asian-inspired recipes made in just one skillet or pot!

A family favorite -- Egg Roll in a Bowl with Sriracha Mayo is easy to throw together and has all of the tasty flavors of Chinese egg rolls!

Thai Green Curry Zoodles with Shrimp & Broccoli is a knock off of one of my favorite meals from Noodles & Co. It's a great meal for hot summer days, too.

Easy Paleo Pad Thai is another meal on our "favorite dinner list". And another meal made in under 30 minutes!

Paleo Thai Shrimp & Vegetable Skillet is very similar to these egg roll bowls -- but with a Thai flair.

Mango Chicken Curry is an oldie, but such a great recipe for a quick weeknight dinner.

Asian Pork and Mushroom Lettuce Wraps

Yield: Serves 8

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Print

Ingredients

For the filling

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• 1 Tablespoon avocado oil
• 1 Tablespoon toasted sesame oil
• 2 - 2 ½ pound ground pork
• 1 large sweet onion, peeled and quartered
• 8 whole garlic cloves (or 2 Tablespoons minced)
• 2-inch piece of fresh ginger, quartered
• 24 ounces brown mushrooms, halved
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• generous pinch of crushed red pepper flakes
• ¼ cup coconut aminos
• ¼ cup rice vinegar
• 3-4 green onions, thinly sliced

For the chili mayo

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• ½ cup paleo-friendly mayonnaise
• 1 Tablespoon freshly squeezed lime juice
• 1 Tablespoon rice vinegar
• 1 Tablespoon sambal oelek or Asian garlic chili sauce
• pinch of sea salt

For serving

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• 1 recipe, Marinated Cucumbers
• 3 heads of baby Romaine lettuce

Instructions

1. Pour the avocado and sesame oils into a very large skillet. Heat over medium-high heat. Add the pork and cook, stirring occasionally, breaking up the meat, until the meat is cooked through and begins to brown, about 10 minutes.
2. While the pork is cooking, place the quartered onion, garlic, and ginger in the work bowl of a food processor. Pulse until finely minced. Transfer the mixture to a large bowl.
3. Use the food processor to chop the mushrooms, too, working in batches. Don't fill the work bowl higher than the center of the blade or they won't chop evenly. Transfer the chopped mushrooms to the bowl with the onion mixture.
4. When the pork has crispy brown spots, add the onion-mushroom mixture to the pan along with the salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, until the mushrooms and onions have cooked down quite a bit and the moisture has cooked off, about 8-10 minutes.
5.  Meanwhile, combine the ingredients for the aioli and chill until ready to use.
6. Add the coconut aminos and rice vinegar to the pork mixture and stir to combine. Cook for another 2-3 minutes until the liquid is gone. Stir in the green onions. Taste, and add more salt, if necessary.
7. Assemble the lettuce wraps by putting a few marinated cucumbers into a lettuce leave. Top with a couple spoonfuls of the pork mixture and a drizzle of aioli.

Notes

Nat's Notes:

1. You can make the Marinated Cucumbers and Chili-Lime Aioli up to 5 days in advance.

2. If you aren't picky about soy, you can use 3 Tablespoons tamari or gluten-free soy sauce in place of the coconut aminos.

The post Asian Pork and Mushroom Lettuce Wraps appeared first on Perry's Plate.

The other day I went out to the grill to throw some chicken on the grill. (Not this Thai grilled chicken, but another kind of grilled chicken. You can't have too many grilled chicken recipes.)

So I go out to turn the grill on and the propane was empty. Then I noticed the knobs were still in the "on" position.

*facepalm*

Since I do 99.9% of the grilling around here, I knew it was me. Steve likes to call me out when I leave the stove on, the oven on, my flat iron plugged in.

Honestly, I'm surprised I haven't burned down our house by now.

Speaking of grilled chicken, I LOVE marinades. I whipped up this easy marinade with Thai flavors to use in some spring rolls, and the recipe is going in my permanent stash.

If you happen to have a 4-year-old begging to help you, have her pour the marinade on the chicken. Mine loves helping me with kitchen projects.

Unless those projects happen to do with cleaning or putting something away. I've learned that, "Mom, I want to help you!" means "Mom, I want to put my hands in food!"

I wouldn't mind putting a few fingers in this, though. I made some warm "peanut" sauce to go with the chicken and it was the best decision I made all week. (Aside from turning off the grill this time.)

I used almond butter as the base and it tastes every bit as good as peanut-based sauces served with Chicken Satay.

This chicken and would be good in spring rolls, over a bed of rice, and salad greens. Or nachos with Sweet Potato Chips (I just thought of that and I'm SO making it.)

Have you checked out the Thai section of my recipe index? Lots of tasty stuff over there!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Paleo Thai Grilled Chicken and "Peanut" Sauce

Yield: Serves 6

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

I love how easy this marinade is to pull together -- even during a busy morning! And PLEASE make this "peanut" sauce. It's so SO good and is fabulous over a salad or rice bowl with this grilled chicken and some veggie toppings!

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Ingredients

For the chicken:

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• 1 ½-2 pounds of boneless, skinless chicken breasts or thighs
• 2 Tablespoons avocado oil
• 2 Tablespoons coconut sugar
• 2 limes
• 1-inch knob of fresh ginger, finely grated with a Microplane
• 1 teaspoon fish sauce
• 1-2 teaspoons sambal oelek or Asian chili paste
• handful of freshly chopped cilantro

For the sauce:

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• 1 cup creamy almond butter
• 1 cup chicken broth
• 6 Tablespoons rice vinegar
• 3 Tablespoons honey or coconut sugar
• 3 Tablespoons coconut aminos
• 1-inch knob fresh ginger, finely grated
• 1-2 teaspoons sambal oelek or Asian chili paste
• 1 teaspoon turmeric
• ½-3/4 teaspoon sea salt, to taste

Instructions

1. Place the chicken in a shallow dish or in a gallon-sized zip-top bag.
2. In a small bowl whisk together the rest of the ingredients for the chicken -- except the cilantro. Pour it over the chicken, coating evenly, and chill. Let the chicken marinate for at least 2 hours and up to 18 hours.
3. When you're ready to cook the chicken, preheat the grill to medium-high heat.
4. Combine all of the ingredients for the almond sauce in a medium skillet. Whisk to combine. Cook over medium-low heat until everything is warm and blended. It doesn't need to boil.
5. Cook the chicken on the grill until the chicken feels fairly firm, juices run clear and medium to dark grill marks have formed, flipping once or twice. Cooking time depends on the thickness of the chicken, but it should take around 10-15 minutes.
6. Transfer the chicken to a cutting board and let it rest for 10 minutes before slicing. Slice the chicken, sprinkle the cilantro over the top and serve with a drizzle of almond sauce.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Paleo Thai Grilled Chicken and "Peanut" Sauce appeared first on Perry's Plate.