Crispy Chicken Spring Roll Recipe
Sweet Chili Peanut Nam Pla | Pickled Vegetable
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Ingredients
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Spring Roll Filling
Spring Roll Wrappers
Sweet Chili Peanut Nam Pla
Pickled Vegetables
Method
Prepare the Filling
Cook the Chicken
In a skillet over medium heat, add the ground chicken, garlic, and ginger. Cook until the chicken is fully cooked and no longer pink.
Add Vegetables
Stir in the carrot, bean sprouts, and green onions. Add soy sauce, sesame oil, salt, and black pepper. Cook for an additional 2-3 minutes until vegetables are tender but still crisp.
Make the Pickled Vegetables
Mix the Brine
In a bowl, combine rice vinegar, sugar, and salt. Stir until the sugar and salt dissolve.
Pickle the Vegetables
Add the sliced carrots and cucumbers to the vinegar mixture. Let sit for at least 30 minutes.
Assemble the Spring Rolls
Fill the Wrappers
Take a spring roll wrapper and place a spoonful of the chicken filling in the center. Fold the sides over the filling and roll tightly.
Fry the Spring Rolls
In a deep fryer or large pot, heat oil to 180°C (350°F). Fry the spring rolls in batches until golden brown and crispy, about 3-4 minutes each. Drain on paper towels.
Make the Sauce
Combine Ingredients
In a small bowl, mix together peanut butter, sweet chili sauce, fish sauce, lime juice, and water until smooth.