Loading Video...

Thai Chicken Spring Rolls

Save Recipe
  • Level: Intermediate
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 8 spring rolls
Share This Recipe


1 cup leftover vegetables from "Thai Chicken Wraps" recipe

1/4 cup leftover chicken from "Thai Chicken Wraps" recipe

8 spring roll wrappers

1 to 2 cups canola oil

1/4 cup leftover peanut dressing from "Thai Chicken Wraps" recipe


  1. In a medium bowl, toss together the leftover chicken and vegetables. Put a wrapper onto a clean work surface with the corners of the wrapper facing North, South, East and West. Spoon about 2 to 3 tablespoons of the filling on the bottom third of the wrapper. Dampen the edges of the wrapper with some water to help it seal. Fold the bottom edge of the wrapper up over the filling and roll up half way. 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. Repeat with the remaining wrappers and filling. Cover with a damp towel to keep them from drying out.
  2. Heat the canola oil in a high-sided skillet over medium-high heat to 350 degrees F.
  3. Add the spring rolls, 3 or 4 at a time, to the hot oil. Fry on all sides until crispy and golden brown in color, about 2 to 3 minutes per s side. Transfer the rolls to a serving platter and serve with the peanut dressing, for dipping.
Thai Cashew Chicken with Cauliflower Rice
50m Easy 97%
Thai Grilled Chicken with Green Papaya Salad
28m Intermediate 100%
Chicken and Broccoli Stuffed Crescent Rolls
26m Easy 93%
Thai Green Curry with Chicken and Sweet Potato