Crispy Chicken Spring Roll Recipe
Sweet Chili Peanut Nam Pla | Pickled Vegetable
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Ingredients
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Spring Roll Filling
Method
Preparation
- 1
Prepare the Filling
In a large bowl, combine the shredded chicken, julienned carrots, shredded cabbage, chopped green onions, minced garlic, soy sauce, and sesame oil. Mix well and set aside.
- 2
Assemble the Spring Rolls
Place a spring roll wrapper on a clean surface. Add about 2 tablespoons of the filling to the center of the wrapper. Fold the bottom over the filling, then fold the sides in, and roll tightly. Repeat with remaining wrappers and filling.
- 3
Fry the Spring Rolls
In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Fry the spring rolls in batches until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.
- 4
Make the Sweet Chili Peanut Nam Pla
In a small bowl, whisk together peanut butter, sweet chili sauce, fish sauce, lime juice, and water until smooth.
- 5
Pickle the Vegetables
In a bowl, combine thinly sliced carrots and cucumbers. In a separate bowl, whisk together rice vinegar, sugar, and salt until dissolved. Pour the mixture over the vegetables and let sit for at least 30 minutes.
