Wednesday, April 6, 2011

Thai Spring Roll Cups

This recipe came about from my love (and overdose) of Thai Spring Rolls and from having the Food Network on when I was organizing my closet (which was an all day event therefore lots of cooking shows).

Exhibit A: For our dinner party a few weeks ago, I got it into my head to make Thai Spring Rolls. Essentially basil, broccoli slaw, chicken, rice noodles, and hoisin sauce all wrapped up in rice paper. We had them for the party and then in an effort to use up leftovers, I continued making spring rolls, all week. Now I can't look at rice paper.

Exhibit B: Giada at Home. 

From Giada, I took the idea of the wonton wrappers. I brushed on Canola oil and then placed the wonton wrappers in a mini muffin pan. I baked them at 375 for 7 minutes, let them cool in the pan for 5 and then took them out to cool. Those would be the 'rice paper' of the spring rolls.

The main filling was chicken breasts ground in a food processor with hoisin sauce and Thai Chili Garlic Sauce. The ratio was approx. 3 breasts to 3/4 bottle of hoisin sauce to 1 Tbsp of Chili Garlic Sauce. As a warning, the ground chicken looked nasty. So nasty that I fried it up before my guest arrived because I wasn't sure if she would have wanted to see it if she saw it raw.

In each wonton, I put:

  • 1/2 leaf of fresh basil
  • a few rice noodles
  • ground chicken
  • dab of Sirracha 
  • broccoli slaw
The leftover meat we used for lettuce wraps which were amazing! We put some meat with a little hoisin, Sirracha and some broccoli slaw. Yum. 


  1. Buzzed this & I am a new follower!
    - Jessica

  2. Wow, those Thai Spring Roll Cups are beautiful! So light and whimsical looking, they seem to be the perfect appetizer. I'm going to try this with textured vegetable protein (TVP) as a vegetarian option. Thanks for the idea.


  3. Aren't those gorgeous!!