Sushi has been a favorite in our family for over a decade now. At first we were excited that our littles liked sushi but soon realized how expensive their sushi requests became.

Making sushi rolls and bowls at home saves us a chunk of money and it’s SUPER fun for the kids to make their own rolls.

What is a Spicy Shrimp Roll?

A spicy shrimp roll is a maki roll (sushi roll) made with a creamy shrimp mixture that contains a little heat. The shrimp “salad” is made by coarsely blending cooked shrimp with some spicy mayo and other ingredients.

Why You'll Love These Spicy Sushi

• It’s less intimidating than sushi rolls that contain raw fish – if you’re feeding people who are leery of that.
• They’re super kid-friendly and the self-assembly makes it easy for picky eaters to prep their food exactly how they want.
• There’s some versatility here! Pair the shrimp mixture with whatever sushi-friendly vegetables or toppings you like.
• You can even make these into rice bowls if you don’t want to roll them.

Shrimp Sushi Roll Recipe Ingredients

For these spicy shrimp rolls, you'll need these components:

• Sushi rice
• Spicy Shrimp Salad
• Cucumbers & Avocado
• Nori wrappers

What is the Best Rice for Sushi Rolls

Short grain rice is higher in starch which creates stickier rice -- ideal for making sushi rolls. Try to find short grain white rice or rice that is specifically labeled as "sushi rice" for best results.

The easiest way to roll sushi is by using a sushi mat. You can find inexpensive bamboo sushi mats for rolling sushi on Amazon or in an Asian grocery store.

How to Make Spicy Shrimp Roll Sushi

How to make Sushi Rice

1. Soak the rice

Usually you'd make fluffy rice by rinsing the rice until the water runs clear, but in this case you want to soak the rice and then cook the rice in the water you soaked the rice in.

This only takes about 15 min, so you can start gathering the rest of the ingredients for your components. 

2. Cook the rice

Even though I have a rice cooker, I like to do this on the stovetop so I can have more control over the steaming. Sometimes extra starchy rice burns or sticks to the pot in my Instant Pot, so I like to do it in a smaller pot on the stove.

Bring the rice to a boil, then reduce the heat to medium low, cover, and simmer fro 15 minutes.

Remove the pot from the stove and let it sit for another 10-15 min, covered. 

3. Make the sushi dressing 

Combine the rice vinegar, sugar, and salt in a small bowl and mix well until the salt and sugar is dissolved.

4. Finish the sushi rice

Transfer the rice to a medium or large bowl. I do this so the rice cools more quickly.

Pour the dressing over the finished sushi rice and cover the bowl with a tea towel. 

Ideally the sushi rice should be close to room temperature when you use it, so set it aside while you finish prepping the other components.

How to make Spicy Shrimp Salad

1. Cook the shrimp in a skillet with the lime juice and either tamari or coconut aminos (if you're avoiding soy).
2. Transfer it to a food processor and pulse a few times to chop it roughly.
3. Add the rest of the ingredients (mayonnaise, sriracha sauce, etc) and pulse until everything is smooth. Add as much or as little sriracha as you like!

How to assemble a Shrimp Sushi Roll

1. Prepare the nori wrapper

Gather your components -- including a small bowl of warm water (you'll see why in a minute)

Lay the bamboo mat flat on your countertop or a cutting board. Place a nori wrapper on the bamboo mat, shiny-side down.

Spread about ½ cup sushi rice evenly on the mat. Dip your fingers in that little bowl of water and use your fingertips to spread the rice around without it sticking to your fingers. (Cool trick right?)

Leave about an inch of space at the bottom of the mat (the edge close to you).

Spread a few spoonfuls of the shrimp salad on that bottom edge (about 3-4 Tablespoons) and lay your thinly sliced cucumbers and avocados on top.

Sometime I like to sprinkle some toasted sesame seeds on the rice for some extra flavor, but that's totally optional.

2. Roll it up

Use the bamboo mat to roll the nori wrapper around so the filling is enclosed. Then tightly continue to roll the nori wrapper while using the mat to compress the roll -- without rolling the mat up in the sushi roll. Does that make sense?

When you get the whole thing rolled up, squeeze the bamboo mat around the roll to tighten it further.

Now you have a homemade sushi roll ready to slice!

3. Slice it

Use a sharp serrated knife to cut the roll into ½-1 inch pieces and serve!

How to Make Spicy Shrimp Sushi Ahead of Time

Make the components ahead of time and make the rolls when you’re ready. OR you can turn them into an easy sushi roll bowl and skip the rolling all together!

Spicy Shrimp Roll Recipe Variations

Swap out the shrimp: My daughter has a shrimp allergy, so I make a version of the shrimp salad with artificial crab meat. You can also use real crab meat or any kind of cooked or sushi-grade raw fish.

How to Serve Spicy Shrimp Roll

I like to arrange them on a platter and let me family go nuts!

If I'm feeling fancy I drizzle some sriracha mayo on them and sprinkle on more sesame seeds and maybe some thinly sliced green onion or chopped cilantro.

Or straight sriracha if I'm feeling feisty.

You can also serve them traditionally with some tamari, pickled ginger, and wasabi paste.

Spicy Shrimp Sushi Bowl

The components for the spicy shrimp rolls can be made into a sushi bowl if rolling sushi isn't your thing! Just make the sushi rice, the shrimp salad, and chop the cucumbers and avocados.

I prefer to swap out the nori wrappers for roasted seaweed snacks and have some kind of dressing and toppings.

I like to make some sriracha mayo (in recipe notes!), straight sriracha, and some extra roasted sesame seeds (or Japanese furikake seasoning -- they sell it at Trader Joe's), thinly sliced green onion, and/or chopped fresh cilantro.

Spicy Shrimp Roll Sushi FAQS

More From Perry's Plate

More Sushi-related recipes on Perry's Plate

If you like this recipe, you might like these ones too!

Paleo California Roll Sushi Bowl

Ahi Tuna Poke Bowl with Spicy Mayo

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!

Spicy Shrimp Sushi Roll Bowl

Yield: 4 Rolls

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Make these Spicy Shrimp Rolls at home for a fun, easy dinner! You can make them as spicy or as mild as you like -- just pull out some frozen shrimp and you can have these shrimp rolls (or bowls!) on the table in under an hour.

Print

Ingredients

For the sushi rice

Toggle ingredient group

• 1 ½ cups sushi rice or short-grain white rice
• 4 Tablespoons rice vinegar
• ½ teaspoon sea salt
• ½ teaspoon sugar

For the shrimp salad

Toggle ingredient group

• 1 Tablespoon coconut oil
• 1 pound shrimp, peels and tails removed
• 2 Tablespoons + 1 teaspoon tamari or coconut aminos
• 1 lime
• 2 Tablespoons mayonnaise
• 1-2 Tablespoons sriracha sauce

For the sushi rolls

Toggle ingredient group

• 4-5 nori seaweed wrappers
• ½ English cucumber
• ½ avocado
• Toasted sesame seeds (optional)
• Sriracha mayo (see note)
• Extra sriracha sauce (for garnish)

Instructions

1. Put the sushi rice in a medium sauce pan with 2 cups of water. Let it sit for 15 minutes. Bring to a boil, then cover the pan, reduce heat to medium-low, and let it cook for 15 minutes. Remove from heat and let it sit, covered, for another 10 minutes.
2. Meanwhile, Put the coconut oil in a large skillet over high heat. When the pan has pre-heated, add the shrimp, 2 Tablespoons of tamari and the juice from ½ the lime. Cook until the shrimp is just barely pink all the way through.
3. Transfer the shrimp to the workbowl of a food processor and let it cool for a few minutes until no longer steamy.
4. If your rice has finished cooking, transfer it to a medium bowl and fluff it with a fork. Combine the rice vinegar, sugar, and salt in a small bowl and mix until everything has dissolved. Pour the dressing over the rice and mix gently to combine. Put a tea towel over the bowl and set it aside until ready to use.
5. Pulse the shrimp a few times until roughly chopped. Add the mayonnaise, 1-2 Tablespoons sriracha, 1 teaspoon tamari, and the juice from the other half of the lime to the workbowl and pulse a few more times until the shrimp is minced and everything is blended well.
6. Thinly slice the cucumber and avocado into strips. Put some warm water in a small bowl. Prepare your sushi rolling work station by gathering your components.
7. Lay the bamboo mat flat on a cutting board. Place a nori wrapper on the bamboo mat shiny side down. Spread about ½ cup of sushi on the nori wrapper leaving an inch of space on the edge closest to you.
8. Spoon about 2-3 Tablespoons of shrimp salad evenly on that bare edge and top with a few strips of cucumber and avocado. If you're using sesame seeds, sprinkle a little some over the filling and the rice.
9. Start rolling up the nori wrapper, using the bamboo mat to help you keep it tight. Roll it all the way up and cover the roll with the mat and squeeze it tight. Pull the bamboo mat off the roll and... voila! (Don't get discouraged if your roll isn't tight at first. Sometimes this takes practice.)
10. Slice the roll into 1-inch pieces using a sharp serrated knife.
11. Serve with sriracha mayo, sriracha, and/or tamari.

Notes

Sriracha Mayo: blend ½ cup mayonnaise, 2-4 Tablespoons sriracha, juice from ½ a lime, and a few pinches of salt, to taste. Add more sriracha if you want it spicier.

Make Ahead Suggestions: You can make the sushi rice a few hours ahead of time. In fact, it's easier to work with if the rice is room temperature. The shrimp salad and cucumbers can be prepped a day or two in advance as well.

Sushi Bowl Variation: Combine the components in a bowl instead of making sushi rolls. Just chop the cucumbers into cubes and swap out the nori wrappers for some roasted seaweed snacks (that's what we prefer). Top with a drizzle of sriracha mayo.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  San-J Tamari Soy Sauce - Gluten Free Soy Sauce, Tamari Sauce, Brewed Soy Sauce, Vegan, Kosher, Non-GMO, No Artificial Preservatives, Made with 100% Soy - 10 Fl Oz, 2-Pack
• 
  Daechun Sushi Nori (50 Full Sheets), Resealable, Gold Grade, Product of Korea
• 
  2 Pack Bamboo Sushi Rolling Mat,Sushi maker, Sushi roll maker (9.5" x 9.6")

Nutrition Information

Yield 4 Serving Size 1 roll
Amount Per Serving Calories 481Total Fat 21gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 14gCholesterol 243mgSodium 1875mgCarbohydrates 42gFiber 4gSugar 6gProtein 31g

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.

The post Spicy Shrimp Sushi Bowl appeared first on Perry's Plate.

 Chicken and rice doesn’t have to be boring. These coconut chicken thighs simmer in one pan with fluffy rice, soaking up all that creamy, savory goodness. It's the kind of meal that tastes like you tried hard… without actually trying hard.

It's weeknight gold, but don’t be surprised if you find yourself making it on weekends too.

Coconut Chicken Rice

I love that this simple one pan chicken and rice recipe is done in about 45 minutes, contains fewer ingredients, and needs zero marinating time. Making it a great recipe for a weeknight, and it received zero complaints from my kids. Winning!

The coconut rice is a delicious bonus. I love this extra savory version with a little Asian spin from the ginger and tamari!

Ingredients to Make Coconut Chicken and Rice

The ingredients for this recipe are pretty easy to find:

• Boneless, skinless chicken thighs
• Coconut oil
• Diced onion
• Garlic
• Ginger
• White rice
• Tamari, soy sauce, or coconut aminos
• Coconut milk
• Chicken stock
• Shredded Kale
• Lime
• Peanuts, for garnish (optional)

How to Make Chicken Thighs With Coconut Milk

This is easy, guys.

Just sear the thighs really good in coconut oil, take them out, then saute the onion, garlic, & ginger.

Add the rice, let it toast up for a minute or two, then pour in the tamari, coconut milk, & chicken broth. Add the thighs back into the skillet and let it cook for 15 minutes until the rice is nearly done.

Throw the kale on top, steam for another 5 minutes, then throw some chopped peanuts and a quirt of lime on top and you're in business!

I like to add some Asian style chili sauce to mine -- like sriracha or sambal oelek.

Coconut Chicken Rice Recipe Substitutions

Can I use brown rice instead of white rice?

No. If you use brown rice or wild rice, which takes significantly longer to cook, the chicken may be overcooked by the time the rice is finished cooking.

Kale Substitution for Coconut Chicken and Rice

You can use any type of dark leafy greens here -- thinly sliced collards, mustard greens, or Swiss chard would work well.

If you don't want to use any leafy greens, use some thinly sliced cabbage, shredded carrots, or shredded Brussels sprouts. Any vegetable that would steam quickly works here.

Peanut Substitution for Coconut Chicken Thighs

If you don't eat peanut for whatever reason -- just leave them off. I love the nutty flavor and texture they add, though, so if you can do sliced almonds or chopped cashews it would have a similar effect.

If all nuts are off the table, try sprinkling some pepitas or sunflower seeds.

How to Store Coconut Chicken Thighs

Any leftovers can be stored in an airtight container in the refrigerator for up to 5-6 days.

MICROWAVE: To reheat, put the leftover chicken thighs with rice in a lidded glass container that is microwave safe. Add 2-3 Tablespoons of water to the container, put the lid on top, and microwave for 2-3 minutes.

STOVETOP: If you don't want to use your microwave, I suggest putting the leftovers in a lidded skillet with a couple tablespoons of water. Cover and cook over medium heat, stirring occasionally, until the chicken is heated through.

Either way, adding a little water to the container prevents the food from drying out or scorching.

More Easy Chicken and Rice Recipes on Perry's Plate

If you like this recipe, try my Chicken Rice and Mushroom Skillet!

My Easy Cajun Sausage & Rice Skillet is delicious, too, and can be as spicy as you like. Or not at all.

Teriyaki Chicken and Rice is a sheet pan situation with a delicious homemade teriyaki sauce.

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!

Coconut Chicken and Rice FAQs

Chicken Thighs in Coconut Milk

Yield: Serves 6

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

This recipe for Coconut Chicken Thighs and Rice is easy to make on the stovetop in about 45 minutes! Tender, juicy chicken thighs are nestled in creamy, savory coconut rice with bits of kale and peanuts for garnish. 

Print

Ingredients

• Sea salt & black pepper
• 6-8 skinless chicken thighs (bone-in or boneless)
• 3 Tablespoons coconut oil
• ½ cup chopped onion
• 2 garlic cloves, crushed or grated
• 2 Tablespoons minced or grated fresh ginger (about 2-inch knob)
• 1 ¼ cup white rice
• 1-13oz can coconut milk
• ⅓ cup chicken broth
• 2 Tablespoons soy sauce, tamari, or coconut aminos
• 4 cups shredded kale
• ½ cup chopped peanuts (optional)
• ½ lime

Instructions

1. Sprinkle the chicken thighs generously on both sides with sea salt and black pepper.
2. Heat the coconut oil over high heat in a large skillet fitted with a lid. When it is REALLY hot, but not smoking, add the chicken thighs to the skillet. Let them cook, undisturbed, for 4-5 minutes. A nice golden crust should be formed. Transfer the chicken to a plate for now. If you are using bone-in thighs, sear them on both sides.
3. Add the onion, garlic, and ginger to the skillet. Cook for 1-2 minutes until the onion softens. Add the rice to the skillet and cook for another 1-2 minutes until the rice has toasted slightly.
4. Pour the coconut milk, chicken broth, and tamari/soy sauce into the skillet. Bring to a simmer, then add the thighs back in. Put the lid on the skillet, reduce the heat to medium-low, and cook for 15 minutes, or until almost all of the liquid has cooked off.
5. Add the shredded kale on top of the rice and chicken, then replace the cover and cook for another 2-3 minutes until the kale wilts.
6. Sprinkle the peanuts on top and squeeze the juice from the ½ lime on top, too.
7. Serve. Add some sriracha, sambal oelek, or other Asian-style chili sauce if you want to add some heat.

Notes

1. Any kind of white rice will do. I've used short-grain and long-grain successfully. I prefer long grain rice since it turns out a little fluffier.
2. Do not use brown rice or wild rice here. It will take too long to cook and your chicken will be overcooked.
3. If you don't eat peanuts, sprinkle some sliced almonds or chopped cashews instead. Or omit them. Or replace them with pepitas or sunflower seeds if you don't eat nuts.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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

The post Chicken Thighs With Coconut Milk appeared first on Perry's Plate.

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.

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:

Toggle ingredient group

• 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:

Toggle ingredient group

• 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:

Toggle ingredient group

• 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  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.

I'll tell you about this salad in a second, but can I just say how much I love this mermaid bowl?! Target clearance shelf got me bad with this one.

It's the perfect size for a salad, too. Bigger than a cereal bowl, but smaller than a serving bowl. Although, with this salad, I may use a serving bowl next time.

We like to have salad bar nights at our house. Most of the time it's in order to clean out the fridge, but once in a while I like to be intentional about it.

A while back I posted a recipe for Thai Spice Blend, and I love to make Thai grilled chicken and fish with it. It's great on roasted sweet potatoes, too. I thought it would be great in a Thai-inspired salad since I've had a hankering for salads lately.

Big salads with a lot components are my favorite. I love mixing textures, temperatures, and having salty, sweet, and spicy bits throughout. It does take a little more time to prep, but most of the time we have leftover toppings and greens for lunches later in the week.

Speaking of prep work, I've got a little guy on the move lately that makes it kind of hard to do any kind of work, much less prep work. Naptimes are golden, but you can only do so much in 2-3 hours.

I was trying to get some photos taken while the light was good, and he was ALLLL up in my business. I put him in his chair with a bowl of banana blender ice cream and a spoon, you know, because at 16 months he insists on using a spoon and feeding himself. The boy is as stubborn as his mother. He is seriously more prep work and clean up than anything else I've ever made.

But his eyes and impish smile and the way he walks like a little T-Rex with his elbows tucked in at his sides turn me into a puddle of melted butter so I don't mind.

The moral of this post is....

Sometimes the best things require a lot of prep work, like big Thai Grilled Chicken Salads, babies, and painting my bathroom (which is next on my list -- I just need to buy 40 rolls of blue tape).

And don't forget about the dressing. That bowl of sunshine is the icing on the cake... salad. Ew. You know what I mean.

Thai Grilled Chicken Bowls with Mango-Lime Dressing

Yield: Serves 6

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Let's be real here. The hero of this meal is the mango-lime dressing. It's super fabulous with all the garnishes, but that dressing. I can't get over how deliciously sweet and tart it turned out to be!

Print

Ingredients

For the chicken:

Toggle ingredient group

• 1 ½-2 pounds uncooked chicken breasts or thighs
• 1 teaspoon sea salt
• 2 Tablespoons avocado oil or other heat-safe oil
• 1 Tablespoon Thai Spice Blend, homemade or store bought
• Juice from 1 lime (about 2 Tablespoons)
• 2 teaspoons fish sauce

For the cashews:

Toggle ingredient group

• 2 Tablespoons honey
• Pinch of crushed red pepper flakes
• 1 ½ cups raw cashews
• Pinch of sea salt, to taste

For the dressing:

Toggle ingredient group

• 1 mango, peeled, pitted, and chopped or 1 ½ cups frozen mango, thawed
• Juice from 1 lime (about 2 Tablespoons)
• 1-inch piece of fresh ginger, chopped
• ¼-1 teaspoon sriracha or sambal oelek (Asian chili paste), to taste
• 3 Tablespoons avocado or light olive oil
• Pinch of sea salt
• 1 Tablespoon honey, if needed (depending on how sweet the mango is)

For the salad:

Toggle ingredient group

• 1 ½ cup unsweetened coconut flakes
• 8 ounces of snow peas, trimmed
• 1 english cucumber, diced
• Enough chopped Romaine lettuce or cooked jasmine rice for 6 people

Instructions

1. Slice the chicken in half horizontally if the breasts are really thick, to create two thinner breasts. Put them in a shallow bowl or a large zip-top bag. Sprinkle the chicken evenly with 1 teaspoon of salt.
2. In a small bowl, combine the avocado oil, Thai spice, lime juice, and fish sauce. Pour the marinade over the chicken, toss the chicken around to coat it evenly, and chill for at least 2 hours or up to 24.
3. Meanwhile, prepare the other salad components. To make the sweet & spicy cashews, put the honey and pepper flakes in a medium skillet over medium heat. When the honey is warm, add the cashews and reduce heat to medium-low. Cook the cashews, stirring often, until they are lightly golden brown, 5-7 minutes. Remove the cashews from the skillet and spread them out evenly on a rimmed baking sheet to cool them off. Sprinkle with a little sea salt.
4. To make the dressing, put all of the ingredients into a blender or food processor except the honey. Blend, and taste, adding another pinch or two of salt or the honey, if necessary. Chill until ready to use.
5. Preheat the grill to medium-high heat. Grill the chicken, flipping once, for 6-10 minutes, depending on the thickness of the chicken, until cooked through and the juices are running clear.
6. Transfer the chicken to a cutting board and let it rest for 10 minutes. Slice thinly.
7. Put a handful of salad greens or a few spoonfuls of cooked rice in the bottom of each bowl. Top with sliced chicken, cucumbers, snow peas, cashews, coconut flakes, and a drizzle of dressing.

Notes

Nat's Notes:

1. You can prepare all of the salad components (the cashews, dressing, and vegetable prep) a day or two ahead of time.

2. To make these bowls even more amazing, replace some of the water used to cook the rice with coconut cream or coconut milk.

SaveSave

The post Thai Grilled Chicken Bowls with Mango-Lime Dressing appeared first on Perry's Plate.