I originally tried this Thai Chicken Summer Rolls recipe back in 2006. Over the years, I’ve adapted it a bit, added options, and I now use my Homemade Thai Peanut Sauce.
These are kind of a summer roll – spring roll hybrid, since the filling is cooked, but they’re served in fresh rice paper wrappers. They aren’t fried like spring rolls often are. The recipe is naturally dairy-free, and it’s also easily gluten-free. You can serve this recipe as an appetizer, but we call it lunch!
Special Diet Notes: Thai Chicken Summer Rolls
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, and tree nut-free.
For soy-free summer rolls, use coconut aminos in both the peanut sauce and in place of the soy sauce.
- 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 non-GMO cornstarch
- ½ cup chopped cilantro
- 6 (8-1/2-inch) round dry rice paper wrappers*
- 2 tablespoons low-sodium soy sauce or gluten-free tamari
- Heat a large nonstick skillet or wok over medium-high heat. Add the chicken, ginger, and garlic and stir-fry for 3 minutes. Add coleslaw mix and the ¼ cup peanut sauce. Stir-fry until the chicken is cooked through, about 3 minutes longer.
- In a small bowl, whisk together the water and cornstarch until smooth. Add to the skillet and cook for 1 minute, or until the mixture thickens. Remove from the heat and stir in the ¼ cup cilantro.
- Let the chicken mixture cool to room temperature. It can be refrigerated up to 1 day.
- Fill a shallow bowl with very hot tap water. Slip a rice paper wrapper into the hot water and let it sit for about 30 seconds, or until softened. 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. Starting at the border, roll up wrapper as tightly as possible. Transfer the summer roll to a cutting board. Repeat with remaining wrappers and filling.
- Slice each summer roll into 4 to 6 pieces.
- 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.
More Add-In Options: You can add finely chopped peanuts, seaweed strips, sliced fresh basil, or fresh mint to the filling. They all go well.