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Spicy Asian Chicken Spring Rolls

Recipe makes 8 to 10 spring rolls.
Prep Time1 hr 15 mins
Cook Time20 mins
Total Time1 hr 35 mins
Course: Appetizer or Main
Servings: 8 to 10
Author: Hip Foodie Mom

Ingredients

For the marinade:

  • 1 package 1.25 pounds Just BARE Boneless Skinless Chicken Thighs
  • 3 to 4 garlic cloves minced
  • 1/2 cup low sodium soy sauce
  • 1/2 cup gochujang Korean hot pepper paste
  • 2 tablespoons coconut sugar or light brown sugar
  • 2 tablespoons agave
  • 1 teaspoon brown rice vinegar
  • 1/4 cup sesame oil

For the spring rolls:

  • 1 package rice paper wraps for spring rolls available at all Asian markets; look for the large round ones, comes with 25 sheets of rice paper
  • Large bowl of very hot water
  • 4 cups green leaf lettuce shredded or chopped
  • 1 large red bell pepper sliced thin lengthwise
  • 3 large carrots peeled and julienned
  • ½ head read cabbage shredded
  • sprouts

For the spicy dipping sauce:

  • 1/4 cup gochujang
  • 1 to 2 tablespoons sesame oil
  • 1 1/2 tablespoons honey
  • 1 teaspoon brown rice vinegar
  • roasted sesame seeds

Instructions

For the marinade:

  • Place Just BARE boneless skinless chicken thighs into a gallon sized plastic zip top bag. Combine the garlic, soy sauce, gochujang, coconut sugar, honey, rice vinegar, and sesame oil in a bowl and mix well.
  • Pour the marinade into the plastic bag covering the chicken. Feel free to massage/move the chicken from the outside of the bag a bit to ensure the marinade is evenly distributed. Seal the bag and lay it flat in a large, shallow pan or on a plate.
  • Let the chicken marinate in the refrigerator for at least 1 hour or overnight, flipping once halfway through.

For the chicken:

  • When ready to cook, heat a large pan over medium high heat. Remove the chicken from the marinade and lay the chicken pieces down into the pan. Cook the chicken for about 5 to 8 minutes on each side, with the lid covering your pan. When the chicken is cooked through and no longer pink inside, and registers 165°F in the thickest part of the chicken thigh with an instant-read thermometer, it’s ready.
  • Let the chicken cool for just a few minutes before slicing into strips.

For the spring rolls:

  • Once you have all of your vegetables sliced, prepped and ready to go, set up a workstation with all of your ingredients close by. If you’ve rolled spring rolls before, you can use a cutting board or any clean, flat surface but if this is your first time rolling, I recommend working on a non-stick silicone baking mat or something where the rice paper won’t stick so it’s easier for you to work, fold and roll.
  • Next to the prepped and cut ingredients, you will need a large bowl of hot to very warm water. I boil water, let it cool down slightly and then pour it into my bowl and then let it cool down slightly so it’s not burning hot. You will need very warm water to work with.
  • To begin, grab one sheet of rice paper and dip it into the warm water. Rotate the rice paper around until you have wet the entire sheet. Lay the wet rice paper down on your work surface and top with the vegetables and the spicy chicken strips (start with the lettuce first, the order does not really matter.) Lay the vegetables and chicken on top of the rice paper sheet with at least 2 to 2 1/2 inches of rice paper showing at the bottom.
  • Start by folding up the bottom part of the rice paper, up and over your vegetables. Then, fold in each end, the right and the left and then continue rolling the spring roll, firmly but gently so you don’t tear the rice paper, like rolling a sleeping bag until you have rolled to the opposite end. Because the rice paper is sticky, the spring roll will just close and seal on its own. Place the finished spring roll on a non-stick baking sheet and cover loosely with plastic wrap. Be careful not to place the spring rolls too close to each other or they will stick to each other.
  • Repeat until all of the rice paper sheets have been used. *Note: you may need to get more hot water to dip the rice paper sheets into as you work.

For the spicy dipping sauce:

  • To make the gochujang sauce, whisk together all of the ingredients in a small to medium-sized bowl. Taste and adjust any ingredients as needed. Sprinkle with sesame seeds and serve with the spring rolls.