Recipe Details
Ingredients
-
1 ½cupspeanut sauce, divided
-
1(1 1/2 inch) piecefresh ginger root, minced
-
2clovesgarlic, minced
-
2teaspoonssoy sauce, divided
-
1poundskinless, boneless chicken breast halves – cut into 1 inch pieces
-
2teaspoonspeanut oil, divided
-
12ouncesbean sprouts
-
6ouncesfresh snow pea pods
-
4green onions, chopped
-
1poundwatercress, chopped
-
¼cupchopped fresh cilantro
-
2largecarrots, peeled
-
12spring roll wrappers
Cooking Directions
-
Combine 1 cup peanut sauce, ginger, garlic, and 1 teaspoon soy sauce in a bowl. Add chicken and mix until coated. Cover and refrigerate for 30 minutes.
-
Heat 1 teaspoon peanut oil in a wok over medium heat. Add bean sprouts, snow peas, and green onions and cook until heated but still crisp, 3 to 4 minutes. Remove from the heat.
-
Transfer bean sprout mixture to a large bowl; mix in watercress and cilantro. Use a vegetable peeler to peel long strips carrot into the bowl. Add remaining 1 teaspoon soy sauce and toss to coat.
-
Heat remaining 1 teaspoon peanut oil in the wok over medium heat. Add marinated chicken; cook and stir until no longer pink in the center and the juices run clear, about 10 minutes.
-
Fill a large bowl with hot water. Submerge one wrapper in the bowl and hold until soft and pliable, about 2 seconds. Lift wrapper, let excess liquid drip off, and place onto a work surface. Place two large spoonfuls chicken and a small handful vegetable mixture into the center of the wrapper. Fold in the two sides, then fold the bottom up and over the filling; roll to seal. Repeat to make remaining spring rolls.
-
Serve with remaining 1/2 cup peanut sauce for dipping.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories168 | |
% Daily Value * | |
Total Fat 9g |
12% |
Saturated Fat 2g |
10% |
Cholesterol 22mg |
7% |
Sodium 174mg |
8% |
Total Carbohydrate 8g |
3% |
Dietary Fiber 2g |
9% |
Protein 15g |
|
Vitamin C 33mg |
167% |
Calcium 72mg |
6% |
Iron 1mg |
7% |
Potassium 454mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved