Tips: Don’t overstuff them! It’s easy to want to put tons of everything in one roll but I promise you that will make for quite a difficult roll job.
Notes: I did not make a dipping sauce for this recipe. I made this on a whim and didn’t follow a recipe, so I honestly forgot about a sauce, however the chicken was so moist and the vegetables imparted a nice flavor that I didn’t miss the sauce. There was all that leftover broth and liquid in the pot from cooking the chicken. You could dip your rolls in that — and I did give that a try for a few and it was good. It wasn’t a thick, peanut sauce that you might want, but more liquidy — but full of a fresh flavor that worked.
I used the pressure cooker to cook the chicken thighs but this could also be done via stovetop if you do not own a pressure cooker. What I enjoy is the one pot that I can sauté in as well as pressure cook in AND the fact that once I place the lid on, I can let it be and do other things.
For spring roll wrappers: I used Star Anise Foods brand.
Servings: This easily made 10-12 rolls with leftover chicken and vegetables.