By Alisa Fleming on Appetizers, Dairy-Free Recipes, Entrees
I originally tried this Thai chicken spring 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!
Dairy-Free Chicken Spring Rolls with a Summery Disposition
Some of you have probably made spring and summer rolls a thousand times, but I know they aren’t common in every kitchen. So I have answers to a few FAQs.
Can I Use Ground Turkey instead of Chicken?
We prefer chicken, but you can certainly use turkey! The taste will just be slightly different, but still healthy and delicious.
Will Store-Bought Peanut Sauce Work?
Some brands of premade peanut sauce do contain milk, so choose wisely. Also, bottle varieties tend to be much thinner than my recipe. You might need to use a lighter hand with the soy sauce if you don’t want it to be too watery.
Where Can I Find Rice Paper Wrappers?
They’re typically sold in the international section of most grocery stores. Look for them near the rice noodles, or with other shelf-stable Vietnamese or Thai foods. You might find them for a better price at Asian grocers.
Should the Rice Paper Still Feel Firm?
After the short soak, the wrapper should still be somewhat firm. It will soften more as you work and will also take on moisture from the fillings. If you let it soak until soft, it will break and fall apart as you are working.
Can I Make Chicken Spring Rolls Ahead? Will They Keep?
You can. They’re best when fresh, since the wrappers easily dry out. But they will store for a day or two in the refrigerator. Individually and tightly wrap each spring roll in plastic wrap and then refrigerate them until ready to eat. The sauce will keep in an airtight container in the refrigerator for a few days.
Special Diet Notes: Chicken Spring Rolls
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, and tree nut-free.
For soy-free chicken spring rolls, use coconut aminos in both the peanut sauce and in place of the soy sauce.
For peanut-free chicken spring rolls, see the peanut-free option in my Thai Peanut Sauce Recipe.
Dairy-Free Chicken Spring Rolls
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: Contributed
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 cornstarch (can sub arrowroot starch)
- 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
- Heat a large nonstick skillet or wok over medium-high heat. Add the chicken, ginger, and garlic and stir-fry for 3 minutes. Add the coleslaw mix and 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 this slurry to the skillet and cook for 1 minute, or until the mixture thickens. Remove the pan 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 lukewarm water. Slip a rice paper wrapper into the hot water and let it sit for about 10 to 15 seconds. 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. Top with some lettuce, if using. Fold the sides over top of the filling, and then gently roll starting from the bottom. Do not push the filling, but roll up slightly and over to enclose it as tightly as possible. Repeat with remaining wrappers and filling.
- Serve whole or 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.
Notes
More Add-In Options: You can add finely chopped peanuts, seaweed strips, iceberg lettuce pieces, spinach leaves, sliced fresh basil, or fresh mint to the filling. They all taste delicious ini these fresh spring rolls.
Nutrition Information
Serving size:1 spring roll + 2 teaspoons sauce Calories:193 Fat:4.2g Saturated fat:1.1g Carbohydrates:16g Sugar:6.8g Sodium:514mg Fiber:1.5g Protein:22g
