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Ingredients
- 1 pound ground chicken breast
- 2 teaspoons minced or finely grated fresh ginger
- 3 cloves garlic, minced
- 3 cups packaged coleslaw mix (shredded cabbage and carrots)
- 1/4 cup plus 2 tablespoons Thai peanut sauce, such as San-J or King of Siam brand
- 1/3 cup cold water
- 2 tablespoons cornstarch
- 6 8 1/2-inch round dried rice spring roll wrappers
- 2 tablespoons low-sodium soy sauce
- 1/4 cup plus 2 tablespoons chopped cilantro
Details
Servings 24
Preparation
Step 1
Heat a large nonstick skillet or wok over medium-high heat until hot. Add chicken, ginger, and garlic; stir-fry 3 minutes. Add coleslaw mix and 1/4 cup of the peanut sauce; stir-fry until chicken is cooked through, about 3 minutes longer.
Combine water and conrstarch, mixing until smooth. Add to skillet; cook 1 minute or until mixture thickens. Remove from heat; stir in 1/4 cup of the cilantro. Cool to room temperature. Mixture may be refrigerated up to 1 day. (Rolls can be assembled while the mixture is still cold.)
Fill a shallow bowl with very hot tap water. Slip each spring roll wrapper into the hot water; let stand until softened, about 30 seconds. Drain and transfer to a sheet of waxed paper. Spoon a rounded 1/3 cupful of chicken mixture near bottom of wrapper, leaving a 1-inch border. Starting at border, roll up wrapper as tightly as possible; transfer to a carving board. REpeat with remaining wrappers and filling.
Cut ends diagonally off of each roll; cut each roll diagonally into four pieces (about 2 inches each); arrange on serving platter.
Combine remaining 2 tablespoons peanut sauce and soy sauce in a small serving bowl; set in center of platter. Sprinkle remaining 2 tablespoons cilantro over spring rolls and dipping sauce. (Appetizers may be covered and chilled up to 2 hours before serving and may stand another 2 hours at room temperature wihtout becoming dry.)
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