Description
These vibrant coconut curry chicken spring rolls combine tender, flavorful chicken with fresh herbs, crisp vegetables, and tangy Đồ Chua for a refreshing and satisfying bite.
Ingredients
Units
Scale
Ingredients for Coconut Curry Chicken:
- 1 lb boneless/skinless chicken breasts (thighs work great too)
- 1/2 cup coconut milk
- 2 tbsp curry powder
- 1 tsp garlic powder
- 1/2 tsp turmeric
- 1 tsp salt
- 1 tsp ginger, grated
- 1 tbsp cooking oil
- Squeeze of lime juice (optional, to finish)
Spring Roll Fillings:
- 4 sheets of rice paper
- 1 lb coconut curry chicken (thinly sliced and cooked; ingredients listed above with instructions below)
- 4 lettuce leaves (butter or green leaf is best if available)
- 1/4 cucumber, thinly sliced into strips about 6 inches long
- Đồ Chua (Vietnamese pickled carrots & daikon)
- Bunch of fresh cilantro
- Bunch of fresh mint
Peanut Dipping Sauce:
To make: In a bowl, mix peanut butter and hoisin sauce until combined. Gradually add water, stirring until the sauce reaches a smooth, pourable consistency.
- 1/4 cup crunchy peanut butter (creamy works too)
- 1/4 cup hoisin sauce
- 2 – 4 tbsp water (to thin; adjust amount to your thickness preference)
Instructions
- In a bowl, toss the chicken with coconut milk, curry powder, garlic powder, turmeric, ginger, and salt. Let it marinate for at least 15 minutes or overnight for more flavor.
- Heat oil in a skillet over medium-high heat. Add the chicken in a single layer and cook undisturbed until golden brown on one side. Flip and cook through, about 10 – 15 minutes total.
- Fill a wide pan with water for dipping. Submerge one sheet of rice paper fully in the water for about one second, just until it’s wet all over. It’s okay if it’s not fully soft yet; it will become pliable quickly, so work fast and don’t let it sit on the table too long.
- Place the softened rice paper on a clean, flat surface.
- About one-third of the way up from the bottom, lay down your lettuce (fold it in half if it’s too wide). On top of the lettuce, place a slice of cucumber facing horizontally to you.
- Add a layer of Đồ Chua directly on top of the cucumber and lettuce. I usually do a small handful per rice paper sheet, but you can adjust to your preference. Top with a few pieces of cilantro and mint.
- Directly above the vegetables, at roughly the halfway point of the rice paper, place your strips of coconut curry chicken horizontally.
- Begin folding from the bottom by rolling up the rice paper just above the vegetables but stopping before you reach the chicken.
- Fold the right and left edges inward over the filling. Continue rolling tightly upward, encasing the chicken until the roll is completely sealed.
- Enjoy alone or with the peanut dipping sauce!
Nutrition
- Serving Size: Makes 4 rolls