Chicken Spring Rolls

This Chinese Chicken Spring Rolls is a delectable Snack.  The rice paper makes the spring roll look delectable, because you can see right through! They will look dainty on a platter to serve the guests.

Ingredients

• 1 cup peanut sauce
• 1 piece fresh ginger root, minced
• 2 cloves garlic, minced
• 1 tsp of soy sauce
• 1 pound chicken breast; skinless, boneless, cut into 1 inch pieces
• 1 tsp of peanut oil
• 6 ounces fresh snow pea pods
• 12 ounces bean sprouts
• 4 green onion, chopped
• 1 pound watercress, chopped
• 1/4 cup chopped fresh cilantro
• 2 large carrots, peeled
• 1 tsp of peanut oil
• 1 tsp of soy sauce
• 12 spring roll wrappers

Directions:

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

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

Heat 1 teaspoon of oil to the wok or skillet

Cook the marinated chicken until no longer pink inside, about 10 minutes

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 spoonful 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

Deep fry in preheated oil for five minutes, or until golden, about three or four rolls at a time. Place on paper towels to absorb excess oil.

Serve with 1/2 cup peanut sauce for dipping

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