Thai Chicken Summer Rolls with Peanut Sauce

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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!

Thai Chicken Summer Rolls Recipe with Homemade Dairy-Free Thai Peanut Sauce (gluten-free optional)

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.

Thai Chicken Summer Rolls with Dairy-Free Peanut Sauce
 
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 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
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 coleslaw mix and the 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 to the skillet and cook for 1 minute, or until the mixture thickens. Remove 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 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.
  5. 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
Fresh Vegetable Option: You can use fresh, thinly sliced lettuce and julienne carrots in place of the cooked coleslaw mix. Add the cilantro fresh, once the chicken has cooled.

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.

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About Author

Alisa is the founder of GoDairyFree.org, 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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