Special Diet Notes: Thai-Style Chicken Spring Rolls
By ingredients, this recipe is dairy-free / non-dairy and egg-free. Optionally gluten-free.
- 1 pound ground chicken breast
- 2 teaspoons minced or finely grated fresh ginger
- 3 cloves garlic, minced
- 3 cups packaged coleslaw mix (shredded cabbage and carrots)
- ¼ cup plus 2 tablespoons Thai peanut sauce, such as Taste of Thai or Mr. Spice
- ⅓ cup cold water
- 2 tablespoons cornstarch
- 6 8-1/2-inch round dried rice spring roll wrappers*
- 2 tablespoons low-sodium soy sauce, tamari, or liquid aminos
- ½ cup plus 2 tablespoons chopped cilantro
- Heat a large nonstick skillet or wok over medium-high heat until hot. Add chicken, ginger, and garlic; stir-fry 3 minutes. Add coleslaw mix and ¼ cup of the peanut sauce; stir-fry until chicken is cooked through, about 3 minutes longer.
- Combine water and cornstarch, mixing until smooth. Add to skillet; cook 1 minute or until mixture thickens. Remove from heat; stir in ¼ cup of the cilantro. Cool to room temperature. Mixture may be refrigerated up to 1 day. (Rolls can be assembled while the mixture is still cold.)
- Fill a shallow bowl with very hot tap water. Slip each spring roll wrapper into the hot water; let stand until softened, about 30 seconds. Drain and transfer to a sheet of waxed paper. Spoon a rounded ⅓ cupful of chicken mixture near bottom of wrapper, leaving a 1-inch border. Starting at border, roll up wrapper as tightly as possible; transfer to a carving board. Repeat with remaining wrappers and filling.
- Cut ends diagonally off of each roll; cut each roll diagonally into four pieces (about 2 inches each); arrange on serving platter.
- Combine remaining 2 tablespoons peanut sauce and soy sauce in a small serving bowl; set in center of platter. Sprinkle remaining 2 tablespoons cilantro over spring rolls and dipping sauce. (Appetizers may be covered and chilled up to 2 hours before serving and may stand another 2 hours at room temperature without becoming dry.)