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Spring Rolls with Green Chile Dipping Sauce

Makes 12
Time 40 min
The green chile dipping sauce in this recipe for chicken- and vegetable-filled fried spring rolls is a great condiment to drizzle over steamed rice or vegetables, too.
Ingredients
  • 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
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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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