Thai Chicken Spring Rolls
Serves: 2
Olin Prosacco
1 January 1970
Based on User reviews:
50
Spice
40
Sweetness
58
Sourness
43
mins
Prep time (avg)
4
Difficulty
Ingredients:
2 cups
Canola OilDirections:
1
Watch how to make this recipe
2
In a medium bowl, toss together the leftover chicken and vegetables
3
Put a wrapper onto a clean work surface with the corners of the wrapper facing North, South, East and West
4
Spoon about 2 to 3 tablespoons of the filling on the bottom third of the wrapper
5
Dampen the edges of the wrapper with some water to help it seal
6
Fold the bottom edge of the wrapper up over the filling and roll up half way
7
Fold the 2 side corners in toward the middle and continue to roll, pulling back slightly as you roll, to ensure a tightly wrapped spring roll
8
Repeat with the remaining wrappers and filling
9
Cover with a damp towel to keep them from drying out
10
Heat the canola oil in a high-sided skillet over medium-high heat to 350 degrees F
11
Add the spring rolls, 3 or 4 at a time, to the hot oil
12
Fry on all sides until crispy and golden brown in color, about 2 to 3 minutes per s side
13
Transfer the rolls to a serving platter and serve with the peanut dressing, for dipping