Thai-Style Chicken Fresh Spring Rolls

1. 1

   In a bowl, combine 1 cup peanut sauce, the ginger, the garlic, and 1 teaspoon soy sauce. Add the chicken and stir until coated. Cover and refrigerate for 30 minutes.

2. 2

   Heat 1 teaspoon peanut oil in a wok over medium heat. Add the bean sprouts, snow peas, and green onions and cook until hot but still crisp, 3 to 4 minutes. Remove from the heat.

3. 3

   Transfer the bean sprout mixture to a large bowl; mix in the watercress and cilantro. Use a vegetable peeler to shave long strips of carrot into the bowl. Add the remaining 1 teaspoon soy sauce and toss to coat.

4. 4

   Heat the remaining 1 teaspoon peanut oil in the wok over medium heat. Add the marinated chicken; cook and stir until no longer pink in the center and the juices run clear, about 10 minutes.

5. 5

   Fill a large bowl with hot water. Submerge one wrapper and hold until soft and pliable, about 2 seconds.

6. 6

   Lift the wrapper, let the excess water drip off, and place it on a work surface. Place two large spoonfuls of chicken and a small handful of the vegetable mixture in 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 the remaining spring rolls.

7. 7

   Serve with the remaining 1/2 cup peanut sauce for dipping.

• Calories 208.53 kcal Moderate
• Protein 12.55 g Good Source
• Carbs 27.76 g Moderate
• Total Fat 4.77 g Moderate
• Saturated Fat 0.02 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 23.43 mg Moderate
• Sodium 550.15 mg High
• Fiber 1.46 g Low Source
• Sugar 8.06 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 105.24 mg Low Source
• Iron 2.25 mg Moderate
• Potassium 348.05 mg Low Source
• Vitamin A 34.94 mcg_rae Low Source
• Vitamin C 15.93 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Peanuts 🥜
• Soy 🌱
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅