Spring Rolls

Spring Rolls


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If you're a fan of those Vietnamese spring rolls, then you'll be a fan of this recipe! Dip them into some peanut sauce and indulge in the flavor filled roll. Easy to make and even easier to eat!

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Time needed

40 min preparation + 5 min cooking

Serving Size / Yield

4 servings


  • 1 cup peanut sauce
  • 2 cloves garlic, minced
  • 2 teaspoons soy sauce
  • 1 lb boneless chicken breast, 1-inch cubes
  • 1 green onion, chopped
  • 1/3 cup red cabbage, chopped
  • 12 ounces bean sprouts
  • 1 cup iceberg lettuce, chopped
  • ½ cup cilantro, chopped
  • 2 medium carrots, peeled and shredded
  • 1 teaspoon peanut oil
  • 12 spring roll wrappers

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Combine peanut sauce, garlic and 1 teaspoon soy sauce in a bowl. Add the chicken, mix until well coated, and refrigerate for 30 minutes to marinate. Heat 1 teaspoon peanut oil in a skillet and cook the bean sprouts and green onion for 3-4 minutes, or until crisp. Pour into a large bowl and mix in the lettuce, cilantro and carrots. Add 1 teaspoon of soy sauce and toss all the ingredients to coat. Heat 1 teaspoon of oil on the skillet and cook the marinated chicken for 10 minutes, or until cooked through. Fill a bowl with hot water and dip the wrappers in the bowl one at a time for 2 seconds each. Once the wrappers are wet, scoop in 2 large spoonfuls of the chicken and then a small amount of the vegetable mix. Fold over the bottom of the wrapper and roll the wrapper. Serve with peanut sauce.

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