Satay Chicken Rice Paper Rolls

    1 hour

    These rice paper rolls make an excellent entree or light meal. Colourful, crunchy vegetables contrast nicely with the soft, translucent wrapper.

    41 people made this

    Serves: 4 

    • 1 cup peanut sauce
    • 1 (4cm) piece fresh ginger root, minced
    • 2 cloves garlic, minced
    • 1 teaspoon soy sauce
    • 500g skinless, boneless chicken breast halves - cut into 2 cm pieces
    • 1 teaspoon peanut oil
    • 175g fresh snow pea pods
    • 350g bean sprouts
    • 4 spring onions, chopped
    • 450g watercress, chopped
    • 1/4 cup chopped fresh coriander
    • 2 large carrots, peeled
    • 1 teaspoon peanut oil
    • 1 teaspoon soy sauce
    • 12 rice paper roll wrappers
    • 1/2 cup peanut sauce

    Preparation:25min  ›  Cook:5min  ›  Extra time:30min marinating  ›  Ready in:1hour 

    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 frypan over medium heat. Cook the snow peas, bean sprouts and spring onions in the oil until heated but still crisp, 3 to 4 minutes. Transfer to a large bowl. Mix in the watercress and coriander. Use a vegetable peeler to add 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 in the wok or frypan. 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.

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    Reviews in English (36)


    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. The veggies are normally raw or(rarely) lightly steamed. They're like a little salad in a wrapper. I love them in summer. In Thai cooking springrolls use a rice paper wrapper and is eaten raw, eggrolls use a thin wonton(wheat paper) wrapper and is eaten fried. What may have confused some of you is that the recipe just says springroll wrappers. The chinese ones are wheat and are not meant to be dipped in water but fried. The thai and vietnamese ones are rice, stiff and meant to be softened in water and eaten raw. In my area the package just says rice paper, nothing about springrolls.  -  16 Feb 2010  (Review from Allrecipes USA and Canada)


    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 food aisle. Made these for a lunch for a group of people--got excellent reviews. Very fresh taste.  -  24 Mar 2008  (Review from Allrecipes USA and Canada)


    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 them in the oven at 350 for 7 minutes. They were delicious.  -  15 Apr 2009  (Review from Allrecipes USA and Canada)