Spring Rolls with Green Chile Dipping Sauce
- Dipping Sauce
- 2 tablespoons fish sauce
- 1/4 cup lime juice
- 2 cloves garlic, finely chopped
- 2 green chiles (Serrano or Thai), sliced into thin rings
- 2 tablespoons finely chopped fresh cilantro
- Spring Rolls
- 12 spring roll wrappers
- 8 ounces boneless chicken thighs, finely chopped
- 2 cloves garlic, finely chopped
- 1 large carrot, grated
- 1 cup mung bean sprouts
- 3 cups baby spinach leaves
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- Peanut oil or canola oil for deep-frying
- 1 tablespoon extra-virgin olive oil
To prepare the dipping sauce, combine the fish sauce, lime juice, chiles, and cilantro in a small bowl. Mix to combine and set aside.
Heat oil in a large skillet over medium heat.
Add garlic and cook until fragrant, about 30 seconds.
Add chicken and cook until it begins to brown, about 6 minutes.
Add carrot, bean sprouts, spinach, fish sauce, soy sauce and sugar and continue to cook until spinach is wilted, 2 to 3 minutes.
Remove from heat, allow to cool and drain off any excess liquid.
Place a spring roll wrapper on a flat surface, with one corner facing you (like a diamond).
Spoon about 2 tablespoons filling in the lower quarter of the wrapper.
Fold the end up over the filling, forming a tight roll.
Fold in the sides and finish rolling.
Leave about 2 inches of the last corner.
Dip the last end into warm water and seal.
Heat oil in a deep skillet over medium heat until it reaches about 350 degrees.
Fry the spring rolls, working in batches if needed, until golden brown all over, about 1 minute on each side.
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- Dipping Sauce
- 2 tablespoons fish sauce
- 1/4 cup lime juice
- 2 cloves garlic, finely chopped
- 2 green chiles (Serrano or Thai), sliced into thin rings
- 2 tablespoons finely chopped fresh cilantro
- Spring Rolls
- 12 spring roll wrappers
- 8 ounces boneless chicken thighs, finely chopped
- 2 cloves garlic, finely chopped
- 1 large carrot, grated
- 1 cup mung bean sprouts
- 3 cups baby spinach leaves
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- Peanut oil or canola oil for deep-frying
- 1 tablespoon extra-virgin olive oil