Peanut Chicken Spring Rolls
 
Prep time
Cook time
Total time
 
These peanut chicken fried spring rolls are honestly one of my new favorite meals!! They are perfectly crispy and bursting with chicken and perfectly cooked cabbage generously coated in a savory peanut ginger sauce. I serve these peanut chicken spring rolls with a side of the peanut sauce to dip in…YUM.
Author:
Recipe type: Entree, Main Dish, Dinner
Cuisine: Asian
Serves: about 4 servings
Ingredients
  • 1 lb. chicken or turkey, cooked and chopped
  • 1 (14 ounce) bag coleslaw
  • 1 batch Audra’s Appetite peanut sauce (see recipe below)
  • Spring roll (Rice paper) wrappers*
  • Peanut Ginger Sauce
  • ½ cup creamy peanut butter
  • ½ cup soy sauce
  • 2 tablespoons fresh ginger, minced
  • 2 tablespoons garlic, minced
  • 2 tablespoons maple syrup
  • 2 teaspoons sesame oil
Instructions
  1. First, make the peanut ginger sauce by adding all ingredients to a blender or small food processor and blend until smooth. Set aside.
  2. Take some of the peanut ginger sauce (honestly, I didn't measure) and toss with half of the bag of coleslaw.
  3. Following package instructions, hydrate the spring roll rice paper wrappers in water for a few seconds. Don't leave it in the water too long or it will be too difficult to work with and wrap up.
  4. Next place a spoonful of chicken and spoonful of coleslaw (covered in the peanut sauce) and then wrap up the spring rolls like a burrito, folding sides in so they are closed together. I didn't measure how much chicken and coleslaw I added; it's not an exact science but just don't overfill them so you can roll them up!
  5. Repeat this process to make desired amount of rolls. Since I am only cooking for two, I typically only make half a batch at a time as they taste the best the first day.
  6. If baking in oven, bake at 400 degrees F for about 20 minutes or until lightly golden brown, flipping once halfway through to ensure even cooking/browning.
  7. If cooking in air-fryer, cook at 380 degrees for about 15 minutes, flipping once halfway through.
  8. If cooking on stove-top, heat oil of choice (I used avocado oil) in a skillet over medium heat. Add spring rolls and cook until golden brown, flipping very gently (to avoid breaking open) and cook until golden brown and crisp on all sides.
  9. Serve spring rolls hot served with additional peanut ginger sauce for dipping!
Notes
*I find these in the oriental/Asian aisle of the grocery store. They are stiff when you open them, but will soften when you soak briefly in water.
Recipe by Audra's Appetite at https://audrasappetite.com/peanut-chicken-fried-spring-rolls/