Thai Chicken Spring Rolls Recipe

Thai Chicken Roll Recipe


  • 12 spring roll wrappers
  • 1/2 kg skinless, boneless chicken breast halves – cut into 1 inch pieces
  • 1/4 cup chopped fresh cilantro
  • 1/2 kg watercress, chopped
  • 4 green onion, chopped
  • 2 cloves garlic, minced
  • 1 (1 1/2 inch) piece fresh ginger root, minced
  • 6 ounces fresh snow pea pods
  • 12 ounces bean sprouts
  • 1 tsp soy sauce
  • 2 large carrots, peeled
  • 1 n 1/2 cup peanut sauce
  • 1 tsp soy sauce
  • 1 tsp peanut oil


Take a bowl and add ginger, garlic, 1 cup peanut sauce and 1 tsp soy sauce. Add chicken and mix until it is coated. Marinate for 30 mins keep in refrigerator. Heat 1 tsp peanut oil in a skillet over medium heat. Fry the bean sprouts, green onion and peas in oil until heated but still crisp for 3 to 4 mins. Now transfer to a large bowl and mix in the coriander and watercress. Make long slices of carrot add them into the watercress coriander mixture. Drizzle 1 tsp soy sauce into the watercress mixture and toss. Heat 1 tsp of oil in the skillet. For 10 mins cook the marinated chicken until no longer pink. Fill a large bowl with hot water. Dip wrappers one at a time in the water for 2 seconds each. Remove wrappers from the water and keep filling each wrapper with 2 large spoons of the chicken and a small handful of the watercress coriander mixture. Fold in two opposite ends of the wrapper to meet the filling. Then fold the bottom of the wrapper over the top of the filling and roll. Sprinkle sesame seeds and serve with 1/2 cup peanut sauce.

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by Jennifer on Foodies Hubb

I've tried this and it's delicious! :)......

by Jenny on Foodies Hubb

Amazing and tasty recipe!