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California Pizza Kitchen Thai Chicken Tortilla Spring Rolls Recipe
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California Pizza Kitchen Thai Chicken Tortilla Spring Roll Recipe

California Pizza Kitchen’s Thai Chicken Tortilla Spring Rolls are a crispy, flavor-packed fusion of tender chicken, crunchy vegetables, peanuts, and fresh cilantro, all wrapped in a golden tortilla and served with a zesty peanut or sweet chili dipping sauce. These Thai Chicken Tortilla Spring Rolls are a crispy, flavor-packed appetizer inspired by the bold flavors of Thailand. Juicy chicken, crunchy veggies, fresh herbs, and a touch of peanut sauce are wrapped in a golden tortilla and served with a sweet and spicy dipping sauce. These rolls are perfect as an appetizer, snack, or party favorite!
Prep Time25 minutes
Active Time15 minutes
Total Time40 minutes
Course: Appetizer, Lunch, Party Recipe, Side Dish, Snack
Cuisine: American, Asian
Keyword: California Pizza Kitchen, Chicken Recipe, Spicy and Hot, Thai, Wrap

Ingredients

Filling

  • 1 cup cooked and shredded Chicken Breasts
  • 1/2 cup shredded Carrots
  • 1/2 cup shredded Napa or Green Cabbage
  • 1/4 cup chopped Cilantro
  • 1/4 cup chopped Green Onions
  • 1/4 cup chopped roasted Peanuts
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Peanut Butter
  • 1 teaspoon Sriracha Sauce
  • 1 teaspoon freshly squeezed Lime Juice
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon ground Ginger

Wrapping & Frying

  • 6 small Flour Tortillas
  • 1 Egg beaten, for sealing
  • Vegetable Oil for frying

Sweet Chili Dipping Sauce

  • 1/4 cup Sweet Chili Sauce
  • 1 tablespoon Rice Vinegar
  • 1 teaspoon Soy Sauce
  • 1/2 teaspoon Sesame Oil

Instructions

Filling

  • In a large bowl, combine shredded chicken, carrots, cabbage, cilantro, green onions and peanuts.
  • In a small bowl, whisk together soy sauce, peanut butter, sriracha, lime juice, garlic powder and ginger.
  • Pour sauce mixture over chicken mixture. Stir well to combine.

Assemble the Rolls

  • Lay a tortilla flat on a work surface or plate.
  • Place about 3 tablespoons of filling onto lower 1/3 of the tortilla.
  • Roll tightly, folding in the sides as you go.
  • Brush the edge with beaten egg to seal.
  • Repeat with remaining tortillas.

Fry

  • Pour oil into a medium skillet. Place over medium heat.
  • When oil is hot and shimmering, fry the rolls in batches, seam-side down, for 2 - 3 minutes per side or until golden brown and crisp.
  • Remove to a paper towel-covered plate to drain. Set aside and keep warm.
  • Alternately, for a lighter version, bake at 425°F for 15 - 18 minutes, flipping halfway through, until crisp.

Dipping Sauce

  • In a small bowl, whisk together sweet chili sauce, rice vinegar, soy sauce and sesame oil.

Serve & Enjoy

  • Slice spring rolls diagonally. Serve hot with the sweet chili dipping sauce.

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