by Nandita 2/21/2021

Soy Chicken Spring Rolls w/ A Green Curry Dip (Vegan)

Spring weather is in the air and so are these insanely delicious green Vietnamese inspired with a Thai touch spring rolls! They are made with soy chicken and are dipped in a velvety green curry dip. Super yummy, flavourful and packed with green goodness! Bring these to your work lunch, picknick or serve them as an appetizer. Either way, I promise you they won't disappoint ;-)

Note: The Spiced Chickpea teamed up with Supermalt for this sponsored article.

>>In love with Thai food and fusion meals? Then don't skip my Yellow Curry Risotto w/ Chilli Shrimp and Yellow Curry Burger w/ Creamy Coconut Coleslaw!

Soy Chicken Spring Rolls w/ A Green Curry Dip (Vegan)

  • Prep: 15 min
  • Total: 35 min
  • Vegetables

Ingredients

NOTE: this recipe makes 8 rolls

- 200 gr soy chicken pieces
- 2 tbsp olive oil
- 1 tsp of garlic paste
- ½ tsp ginger paste
- ½ tsp of lemongrass paste
- mixed salad
- cucumber, cut into strips
- alfa alfa / micro vegetables or bean sprouts (optional)
- fresh cilantro (optional)
- rice paper sheets (Rice Paper Rolls, found in Tokos and Albert Heijn)
- 125 gr glass or rice noodles
- salt & pepper to taste

For the dip:
- 120 gr (vegan) mayonnaise (I used Hellmanns, but use your favorite mayonnaise or a vegan brand)
- ½ tbsp of green curry paste 
- ½ tsp of lemon juice
- salt & pepper to taste

For garnish:
- extra micro vegetables
- black / white sesame seeds

NOTE: for the pastes I've used So Thai, but feel free to make the curry pastes from scratch or use storebought.

Instructions

  1. Mix the soy chicken pieces with the garlic, ginger, sereh paste, olive oil and some salt & pepper to taste. Fry the pieces in a pan until golden brown. This takes 8-10 minutes on medium heat. When the soy chicken is golden brown, let it cool completely before rolling the spring rolls.

  2. Meanwhile cut the cucumber into strips, put the lettuce, micro vegetables and fresh coriander on a plate and in the meantime cook the glass noodles according to the package. Let this also cool completely. If the noodles stick, sprinkle some sesame / olive oil on top or wash them again. This prevents from further sticking.

  3. Soak the rice sheets briefly in warm water. Place them on a plate and top with a pile of rice noodles, lettuce, cilantro, alpha alfa / micro vegetables, cucumber strips and soy chicken.

    NOTE: make sure you don't put too much filling on the rice sheets.
  4. Then roll the spring roll away from you and make sure you push the filling in well. Then fold both sides in, so that they’re nicely closed. Then pull the sheet tight and fold the spring roll forward until you get a firm roll. Cut the roll with a sharp knife. You can grease this with some sesame / olive oil. You can keep the rolls in the fridge until you serve them. Serve with Green Curry Dip, Sriracha or chili sauce and enjoy!

    TIPS:
    - Rice sheets can be fried very well. Remove the lettuce from these rolls and fill them with the rice noodles, soy chicken, bean sprouts and grated carrot. Deep fry them in a layer of oil until they are crispy. Then serve them in a salad leaf and dip them in a Sriracha or Chili Sauce.
    - Replace the soy chicken with chicken, shrimp or beef.

    If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!