Dairy-Free Chicken Spring Rolls
 
Prep time
Cook time
Total time
 
Rolling rice paper wrappers rolls can seem tricky at first, but once you get the hang of it, they're fun and easy to make. The rolls can be covered and refrigerated for up to 2 hours before serving and can stand for another 2 hours at room temperature without becoming dry.
Author:
Recipe type: Appetiser
Cuisine: Thailand
Serves: 6 summer rolls
Ingredients
  • 1 pound ground chicken breast
  • 2 teaspoons minced or finely grated fresh ginger
  • 3 garlic cloves, minced
  • 3 cups packaged coleslaw mix (shredded cabbage and carrots)
  • ¼ cup + 2 tablespoons dairy-free Thai peanut sauce
  • ⅓ cup cold water
  • 2 tablespoons cornstarch (can sub arrowroot starch)
  • ½ cup chopped cilantro
  • 6 (8-1/2-inch) round dry rice paper wrappers
  • 2 tablespoons low-sodium soy sauce or gluten-free tamari
Instructions
  1. Heat a large nonstick skillet or wok over medium-high heat. Add the chicken, ginger, and garlic and stir-fry for 3 minutes. Add the coleslaw mix and ¼ cup peanut sauce. Stir-fry until the chicken is cooked through, about 3 minutes longer.
  2. In a small bowl, whisk together the water and cornstarch until smooth. Add this slurry to the skillet and cook for 1 minute, or until the mixture thickens. Remove the pan from the heat and stir in the ¼ cup cilantro.
  3. Let the chicken mixture cool to room temperature. It can be refrigerated up to 1 day.
  4. Fill a shallow bowl with lukewarm water. Slip a rice paper wrapper into the hot water and let it sit for about 10 to 15 seconds. Working quickly, carefully transfer it to a work surface. Spoon a rounded ⅓ cup of chicken mixture near bottom of wrapper, leaving a 1-inch border. Top with some lettuce, if using. Fold the sides over top of the filling, and then gently roll starting from the bottom. Do not push the filling, but roll up slightly and over to enclose it as tightly as possible. Repeat with remaining wrappers and filling.
  5. Serve whole or slice each summer roll into 4 to 6 pieces.
  6. In a small serving bowl, whisk together the remaining 2 tablespoons peanut sauce and soy sauce until smooth. Serve the summer rolls with the peanut sauce.
Notes
More Add-In Options: You can add finely chopped peanuts, seaweed strips, iceberg lettuce pieces, spinach leaves, sliced fresh basil, or fresh mint to the filling. They all taste delicious ini these fresh spring rolls.
Nutrition Information
Serving size: 1 spring roll + 2 teaspoons sauce Calories: 193 Fat: 4.2g Saturated fat: 1.1g Carbohydrates: 16g Sugar: 6.8g Sodium: 514mg Fiber: 1.5g Protein: 22g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-chicken-spring-rolls