Thai-Style Chicken Spring Rolls


Special Diet Notes: Thai-Style Chicken Spring Rolls

By ingredients, this recipe is dairy-free / non-dairy and egg-free. Optionally gluten-free.

Thai-Style Chicken Spring Rolls
Prep time
Cook time
Total time
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Serves: 24 appetizers
  • 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
  1. 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.
  2. 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.)
  3. 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.
  4. Cut ends diagonally off of each roll; cut each roll diagonally into four pieces (about 2 inches each); arrange on serving platter.
  5. 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.)
*Look for spring roll wrappers in the refrigerator section of your supermarket or an Asian market.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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