Prep Time: 40 min.

Cook Time: 5 min.


  • 1 cup peanut sauce
  • 1 (1-1/2 in.) piece fresh ginger root, minced
  • 2 cloves garlic, minced
  • 1 tsp. soy sauce
  • 1 lb. skinless, boneless chicken breast halves - cut into 1 in. pieces
  • 1 tsp. peanut oil
  • 6 oz. fresh snow pea pods
  • 12 oz. bean sprouts
  • 4 green onion, chopped
  • 1 lb. watercress, chopped
  • 1/4 cup chopped fresh cilantro
  • 2 large carrots, peeled
  • 1 tsp. peanut oil
  • 1 tsp. soy sauce
  • 12 spring roll wrappers
  • 1/2 cup peanut sauce


  1. Combine 1 cup peanut sauce, ginger, garlic, and 1 sauce in a bowl. Add the chicken and mix until the chicken is coated. Place in refrigerator to marinate for 30 min.
  2. Heat 1 tsp. 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 min. 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 tsp. soy sauce into the watercress mixture; toss to coat.
  3. Heat 1 tsp. of oil to the wok or skillet. Cook the marinated chicken until no longer pink inside, about 10 min.
  4. Fill a large bowl with hot water. Dip wrappers one at a time into the water for about 2 sec. 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.