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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.