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Thai Chicken Spring Rolls

Rated as 4.22 out of 5 Stars

"This Vietnamese dish is adapted with Thai flavors. These spring rolls make an excellent appetizer or light entree. Colorful, crunchy vegetables contrast nicely with the soft, translucent wrapper."
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1 h 15 m servings 595 cals
Original recipe yields 4 servings (12 rolls)


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  1. Combine 1 cup peanut sauce, ginger, garlic, and 1 teaspoon soy sauce in a bowl. Add the chicken and mix until the chicken is coated. Place in refrigerator to marinate for 30 minutes.
  2. Heat 1 teaspoon peanut oil in a wok or skillet over medium heat. Cook the snow peas, bean sprouts and green onion in the oil until heated but still crisp, 3 to 4 minutes. Transfer to a large bowl. Mix in the watercress and cilantro. Use a vegetable peeler to have long slices of carrot into the watercress mixture. Drizzle 1 teaspoon soy sauce into the watercress mixture; toss to coat.
  3. Heat 1 teaspoon of oil to the wok or skillet. Cook the marinated chicken until no longer pink inside, about 10 minutes.
  4. Fill a large bowl with hot water. Dip wrappers one at a time into the water for about 2 seconds each. As wrappers are removed from the water, fill each with 2 large spoonfuls of the chicken and a small handful of the watercress 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. Serve with 1/2 cup peanut sauce for dipping.

Nutrition Facts

Per Serving: 595 calories; 30.5 g fat; 40.5 g carbohydrates; 46.9 g protein; 71 mg cholesterol; 647 mg sodium. Full nutrition

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Read all reviews 32
  1. 46 Ratings

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Most helpful positive review

For those of you unfamiliar with Thai and Vietnamese cuisine, their springrolls are not crispy like Japanese or Chinese springrolls. The meat(if any) is cooked before being rolled in the wrapper...

Most helpful critical review

Not my thing ... too many ingredients, that are expensive and not typical and didn't turn out very good.

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Most positive
Least positive

For those of you unfamiliar with Thai and Vietnamese cuisine, their springrolls are not crispy like Japanese or Chinese springrolls. The meat(if any) is cooked before being rolled in the wrapper...

Very easy to make. Found the spring roll wrappers at the grocery store in the organic foods section--they were a lot easier to use than the clear-ish looking rice paper wrappers from the Asian ...

They were amazing, I followed the recipe almost to a tee. The only thing I did differently is I put everything in the marinate over night, then put them in the wrappers the next day and cooked t...

I made these for a dinner party and everyone loved them! I split the marinade in two and used half (pre-cooked, frozen) shrimp and half chicken. I also used arugula instead of watercress (due to...

I love this recipe and have made it many times. Its so versatile! I have added thinly sliced red pepper which looks great too! I use the smallest size of wrapper and find I can make 2 dozen--per...

These were awesome! I did find that using spring roll wrappers were a little better as they are a little thinner. Someone mentioned that it was odd that these weren't fried. Not all spring rolls...

I found this to be a really good recipe. I used arugula as suggested by another review. I served them as is without cooking because the recipe doesn't mention cooking! My husband didn't care for...

Used Todd's Famous Thai Peanut Sauce (AR recipe) for the chicken filling and served it on the side as well. Had a lot of the watercress mixture left over, so I'd cut that in half in the future....

These were delicious! I found it a little strange that the recipe made no mention of frying them at the end. So I made them to see what they'd be like and felt they needed frying or they didn't ...