Best 3 Thai Chicken Salad In Egg Roll Wrapper Bowls Recipes
In a delightful fusion of Thai and Mexican flavors, this Thai chicken salad in egg roll wrapper bowls recipe offers a unique and flavorful culinary experience. The crispy egg roll wrappers, acting as edible bowls, provide a crunchy contrast to the tender and juicy chicken, while the vibrant Thai flavors dance on your taste buds. This recipe combines the zesty notes of lemongrass, ginger, and lime, along with the aromatic blend of cilantro and mint, to create a refreshing and aromatic salad filling. Alongside the main recipe, you'll also discover variations to cater to different dietary preferences, including a vegan option with tofu instead of chicken and a gluten-free alternative using rice paper wrappers. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
THAI CHICKEN SPRING ROLLS
This Vietnamese dish is adapted with Thai flavors. These spring rolls make an excellent appetizer or light entree. Colorful, crunchy vegetables contrast nicely with the soft, translucent wrapper.
Provided by Rebecca V
Categories Appetizers and Snacks Wraps and Rolls
Time 1h15m
Yield 4
Number Of Ingredients 16
Steps:
- 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 spoonfuls 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. Serve with 1/2 cup peanut sauce for dipping.
Nutrition Facts : Calories 594.6 calories, Carbohydrate 40.5 g, Cholesterol 71.3 mg, Fat 30.5 g, Fiber 8 g, Protein 46.9 g, SaturatedFat 6.4 g, Sodium 646.6 mg, Sugar 7.6 g
THAI CHICKEN SALAD
Steps:
- Place chicken breast into a 2 quart saucepan with water (the water should cover the chicken breasts), the kosher salt and half of the lemongrass. Bring to a boil and lower to a simmer for 20 minutes. Remove chicken and cool completely. When cooled chop into 1/2 inch cubes and reserve in refrigerator.
- Saute garlic, remaining lemongrass and chili powder in oil for 3 minutes. Remove from heat and cool completely. Next, toss together the celery, onions, mint, basil and cilantro. Combine chicken with sauteed garlic mixture and the salad components, Add salt, lime juice and honey to taste and place on the lettuce to serve.
THAI CHICKEN SALAD IN A SPRING ROLL BOWL
The crunch of the bowl makes this chicken salad unique, and also company worthy. Each of the three components can be done separately ahead of time then assembled at the last minute. This could be made vegan by subbing tofu or edamame for the chicken.
Provided by Vicki in CT
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Cook chicken breasts by pan searing, poaching, baking, grilling. Your choice. Can use leftover chicken if available. Cut into small dice.
- Meanwhile, spray muffin tin with Pam. Spray 8 spring roll wrappers on one side with Pam. Place sprayed side up, one per muffin cup, pressing gently to fit.
- Bake at 350°F for eight minutes until browned. Cool on wire rack.
- Combine dressing ingredients in large (later the salad will be added) bowl, whisk well.
- To make salad: Place salad ingredients in large bowl with dressing and gently toss to combine well.
- Place 3/4 to 1 cup salad into each crispy cup and serve immediately.
Nutrition Facts : Calories 108.2, Fat 3.8, SaturatedFat 0.7, Cholesterol 17.8, Sodium 218.1, Carbohydrate 9.5, Fiber 1.4, Sugar 2.6, Protein 9.7
Tips:
- To make the egg roll wrapper bowls, cut the egg roll wrappers into 4 squares each. Spray a muffin tin with cooking spray and place a square of egg roll wrapper in each cup, pressing down to form a bowl shape. Bake at 350°F for 5-7 minutes, or until golden brown and crispy.
- For the chicken salad, use a combination of cooked chicken breast and thigh meat for the best flavor and texture. Shred the chicken by hand or use a food processor fitted with the shredding blade.
- To make the peanut dressing, use a smooth peanut butter for a creamy texture. Add a little bit of honey or agave nectar to balance out the acidity of the lime juice.
- For the slaw, use a combination of shredded cabbage, carrots, and red onion for a crunchy and flavorful salad. Add a few chopped peanuts for extra texture.
- To assemble the salad bowls, place a crispy egg roll wrapper bowl on a plate. Add a scoop of chicken salad, a scoop of slaw, and a drizzle of peanut dressing. Top with additional peanuts, chopped cilantro, and a lime wedge.
Conclusion:
These Thai Chicken Salad in Egg Roll Wrapper Bowls are a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. The crispy egg roll wrapper bowls are filled with a flavorful chicken salad, a crunchy slaw, and a creamy peanut dressing. This recipe is sure to be a hit with everyone who tries it.
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