Thai Chicken Spring Rolls Recipe

In a bowl, combine the shredded chicken, bean sprouts, carrot, red bell pepper, and cilantro.

In a separate bowl, whisk together the soy sauce, fish sauce, lime juice, and sesame oil.

Pour the sauce over the chicken mixture and toss to coat.

Place a spring roll wrapper on a clean surface and spoon 1/4 cup of the chicken mixture onto the bottom third of the wrapper.

Fold the sides of the wrapper over the filling, then roll from the bottom up tightly, sealing the edges with a bit of water.

Repeat with the remaining wrappers and filling.

Heat vegetable oil in a deep skillet or pot to 350°F (175°C).

Carefully add the spring rolls, a few at a time, and fry until golden brown and crispy, about 3-4 minutes.

Remove the spring rolls from the oil and drain on a paper towel-lined plate.

Serve hot with dipping sauce of your choice.