Crispy Thai Chicken Rolls

Combine the ingredients of a savory sauce by blending 1 cup of creamy peanut sauce, minced ginger, crushed garlic, and a pinch of soy sauce in a bowl. Combine the chicken with this marinade and refrigerate for 30 minutes to allow the flavors to meld.

Heat a small amount of peanut oil in a wok over medium heat, then add the tender bean sprouts, crunchy snow peas, and fresh green onions. Cook until they are heated through but still retain some crunch, taking about 3 to 4 minutes. Remove the wok from the heat source.

Transfer the bean sprout mixture to a large bowl and mix in the peppery flavor of watercress and the freshness of cilantro. Use a vegetable peeler to create long, thin strips from carrots and add them to the bowl. Add a bit more soy sauce to taste and toss everything together.

Heat another small amount of peanut oil in the wok over medium heat, then add the marinated chicken. Cook and stir constantly until the chicken is cooked through in the center and the juices run clear, taking about 10 minutes.

Prepare a large bowl with hot water, then submerge one wrapper in the water and hold it until it becomes soft and pliable. Lift the wrapper out of the water, allowing any excess liquid to drip off, and place it onto a work surface. Place two large spoonfuls of the chicken mixture in the center of the wrapper, followed by a small handful of the vegetable mixture. Fold in the two sides and then fold the bottom up over the filling, sealing it by rolling it into a neat package. Repeat this process to make the remaining spring rolls.

Serve these crispy, savory spring rolls with a side of the remaining 1/2 cup peanut sauce for dipping.