Moosiemate's Thai Curry Spring Rolls

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 149.1
  • Total Fat: 5.3 g
  • Cholesterol: 37.6 mg
  • Sodium: 200.6 mg
  • Total Carbs: 9.2 g
  • Dietary Fiber: 0.9 g
  • Protein: 15.8 g

View full nutritional breakdown of Moosiemate's Thai Curry Spring Rolls calories by ingredient
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Submitted by:


A delightfully light and tasty Spring Roll alternative. A delightfully light and tasty Spring Roll alternative.
Number of Servings: 8


    Chicken Breast Tenders (Foster Farms, Approx 4 oz ea), 5 pieces.
    Bean Thread Noodles, 1 bunch, approx 3 oz
    Baby Bok Choy, raw, chopped, approx 1 cup (5 heads)
    Dry Roasted Cashews, Thai Curry Seasoned, 1/8 cup (approx 1/4 pound).
    Bahn Trang Spring Roll Skins, 1 small bag (Approx 12 grams each in weight)
    Veganaise, 3 Tbsp
    Curry Powder, 2 Tsp (or to taste)
    Citrus Soy Sauce, to taste


Mix Veganaise and curry powder together thoroughly. Cover and set aside so flavors can meld together.

Heat some water in a pan. Do NOT bring it to a boil. If you have a thermometer, heat to approximately 180 degrees. Remove from the heat and place the bean thread noodles in the hot water. Set a timer for 12 minutes. (NOTE: The noodles should soak for 12-15 minutes but if left too long they will disintegrate into a mush.)

Meanwhile, go ahead and cook the chicken tenders as described below ...

Cook chicken tenders by lightly coating a frying pan with 1 tbsp olive oil, then preheating on medium heat. After pan is hot, place chicken tenders in pan. CAREFUL-Don't burn yourself. Immediately add 1/2 cup of water. Cover, raise heat to medium-high, then cook without turning until the water is almost all gone.

While the chicken tenders are cooking, finely chop the cashews. Then mix into the Veganaise-Curry mix. Set aside.

Check on the bean thread noodles.

When the water is almost gone from the chicken tenders, turn the tenders over and brown on the other side for about 3 minutes. Then, remove from frying pan. Shred the cooked tenders, or thinly cut them lengthwise into small "thread" type pieces, and set aside.

Check on the bean thread noodles. If they are fully re-hydrated, immediately remove them from the water into a separate dish. Do not completely drain the noodles. Cover them and set them aside.

Cut the steamed bok choy lengthwise into thin strips much like you did the chicken tenders. Set aside.

If the bean thread noodles were not ready previously they will be ready now. Follow the steps previously described above for the bean thread noodles.

At this time you should have 4 separated dishes of chicken tenders, Veganaise-curry-chopped cashews mix, bok choy and re-hydrated bean thread noodles.

Dampen a cutting board thoroughly with water. Now, you are ready to make your spring rolls. First, fill a 9" or larger pie pan, or equivalent dish or pan, 1/2 full of tap water.

Working with 1 wrap at a time, place 1 spring roll wrap into the water. Submerge it with your fingers, moving it lightly around for about 7 to 10 seconds. Carefully turn it over, and repeat. Do not exceed a total of approximately 20 seconds in water or the wrap will become unmanageable.

Remove the wrap from the water and place it flat onto the dampened cutting board or equivalent surface. Place approximately 3 oz of the previously shredded chicken, stacked lengthwise, into the middle of the wrap. Drizzle a small amount of the Veganaise curry mix onto the chicken. Add about a 1/4 inch high layer of bean thread noodles, then add the same amount of bok choy on top of that.

Now, starting at the end of the wrap closest to you, fold the wrap over the filling. BE GENTLE - The wrap will be very fragile. Lightly "pack" the filling with gentle pressure as you are folding the wrap over.

Then, fold one side, then the other, over what you previously folded. Holding each side lightly against the first fold, gently roll the partially folded sections over the remaining flat portion of the roll using gentle pressure. If the wrap starts to stick to the board, use a dampened spatula to help.

Finish by gently rolling what should by now be a fully enclosed spring roll, one last time using gentle pressure, over the dampened cutting board or other flat surface. Set this roll aside, and repeat the above wrapping steps for the remaining 7 wrap skins.

Serve immediately or refrigerate in covered dish (not plastic wrapped).

Makes 8 spring rolls..

As a serving suggestion, try a few drops of CITRUS Soy Sauce either on or in the Spring Rolls. Citrus soy sauce is much lighter than regular soy sauce, and it adds a fresh, light accent to the rolls.

Number of Servings: 8

Recipe submitted by SparkPeople user MOOSIEMATE.

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