Thai Chicken Summer Rolls

These Thai chicken summer rolls are filled with peanut saucy noodles, Thai basil, carrot, cucumber, cilantro and, of course, chicken. With more peanut sauce on the side. 

Our host for today’s Sunday FunDay event asked us to make summer rolls so that’s what I’ve named these guys but, honestly, at our house, we usually call these spring rolls. But I guess that gets confusing with fried spring rolls aka eggrolls also being called the same thing. 

One of the very first recipes I ever shared back in my first year of blogging was a version of this made with shrimp and a Thai sweet and sour chili sauce. So good! They hit the spot when I was feeling very homesick for Kuala Lumpur after a move to Cairo.

If you cannot be bothered to make rolls, my shrimp spring roll bowls are the ticket. So easy. 

Thai Chicken Summer Rolls

For the peanut sauce, I like to use a mix of crunchy and smooth because it looks more like the satay sauce you find in Southeast Asia. If you only have one or the other, use what you have! Still gonna taste delicious. If you cannot find Thai basil, you can substitute regular basil but it won’t have the same almost licoricey/aniseed flavor. Or you can just add more cilantro or use mint leaves which are another herb typical in Thai cooking.

Ingredients

For summer rolls:

2 ½ oz or 71g bean thread noodles (2 nests or bundles)

5 1/3 oz or 150g cooked chicken


1 large carrot

1/2 seedless cucumber 

1 tablespoon fish sauce


1 tablespoon dark brown sugar


2 tablespoons rice vinegar


8 large rice paper wrappers aka spring roll skins

Small bunch cilantro


Small bunch Thai basil

Optional: 1 large jalapeño pepper

For the peanut sauce:

1 cup or 240ml peanut butter

2 tablespoons low-sodium soy sauce


2 tablespoons rice vinegar


3 cloves garlic, grated


2 tablespoons freshly grated ginger

Optional: minced red chili pepper

½ cup or 240ml boiling water

Method

First, make the peanut sauce so the ingredients have time to meld together. Whisk the peanut butter, soy sauce, vinegar, garlic, ginger, chili pepper, if using, and boiling water until smooth. 

Set aside.

Place the bean thread noodles in medium heatproof bowl, cover with almost boiling water; let stand about 5 minutes or until just tender, drain and rinse with cool water. Set aside to drain. 

Using kitchen scissors, cut the noodles into random lengths.

Julienne the carrot and cucumber. My cucumber said it was seedless but I still had to scrape the seeds out! I find a grapefruit spoon is the best tool for this.

Pinch off the tough stems from the cilantro and discard.

Pinch the leaves off of the Thai basil. Discard the stems. 

If using, cut the jalapeño in half and scrape the inside clean of seeds and membrane. Slice into thin slices. 




Slice the chicken into pieces. 

In a medium bowl, mix together the fish sauce, sugar and vinegar. Stir until the sugar dissolves. Add in the noodles and toss to coat. 

Add about ¼ of the peanut sauce.

Toss again. 

To assemble the rolls, place one rice paper wrapper in plate of warm water until just softened. 

Lift the wrapper carefully, letting the excess water drip off. I used my clean quartz countertop as the filling/rolling surface but you can use a clean flat plate, if you’d like. 

Place some of the filling horizontally in the center of the sheet closer to you starting with some Thai basil leaves and tender sprigs of cilantro. Top with some cucumber and carrot slices and a slice or two of jalapeño, if using. 

Top with 1/8 of the chicken. 

Finally, 1/8 of the noodles

Fold edge closest to you up and over the filling. Fold in the sides. 

Roll the sheet to enclose filling. The end will stick nicely as it rolls, securing your roll. 

Repeat with remaining wrappers and filling.

Place the filled rolls on a large plate where they won’t touch UNLESS you are serving them immediately, otherwise, they like to stick to each other. Again, if not serving immediately, cover with cling film or a damp cloth and refrigerate until ready to serve.

Serve with warmed peanut sauce on the side. 

Enjoy!

 

It's Sunday FunDay and today, as mentioned above, we sharing recipes for summer rolls made with rice paper wrappers. Many thanks to our host, Renu of Cook with Renu. 

• Easy Fruit Summer Rolls with Feta and Mango Chili Sauce from Cook with Renu
• Thai Chicken Summer Rolls from Food Lust People Love
• Shrimp Rice Paper Rolls from Making Miracles
• Shrimp and Veggie Summer Rolls from Karen’s Kitchen Stories
• Low Carb Chessy Rice Paper Chicken Wraps from Sneha's Recipe

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Italian Sausage Stuffed Mini Peppers

Made with just a few ingredients, these Italian sausage stuffed mini peppers are a quick, easy and delicious appetizer. They will disappear in no time flat, I promise!

I was invited to a get-together a while back and was looking for inspiration in my local grocery store for something to contribute when I came across a marked down bag of mini peppers. They were a lovely mix of bright colors, perfect for a party.

My first idea was just to make a dip and cut them in slices for scooping said dip but then, on the same shopping trip, serendipity sent me Italian sausage on a two for one sale. SOLD! 

Italian Sausage Stuffed Mini Peppers

I used hot (spicy) Italian sausage for stuffing the mini peppers but you can substitute mild, if you prefer. 

Ingredients

8 oz or 225g hot Italian sausage

8 oz or 225g mini peppers

1 tablespoon olive oil

½ teaspoon fine sea salt

1 oz or 28g extra sharp cheddar cheese, finely grated

Method

Brown the Italian sausage over a medium heat in a nonstick skillet, breaking it up into crumbles as you go. 

Drain on a paper towel. If your crumbles are not small enough for stuffing, you can chop them smaller with a sharp knife. 

Cut the mini peppers in half. I tried to leave the stems intact where I could because I like how they look. They are, of course, not edible. 

Put the peppers in a bowl, drizzle them with the olive oil and toss to coat. Sprinkle on the salt and toss again to distribute the salt evenly. 

Preheat the oven to 375°F or 190°C and line a baking pan with baking parchment or a silicone liner. Spread the mini pepper halves on the lined baking pan. 

Spoon the sausage crumbles into the pepper halves. 

Top with the cheese. 

Bake in your preheated oven for 10 minutes, turning the pan around halfway through to make sure they cook evenly. Broil for a few minutes to brown the cheese. 

Serve warm. Enjoy! 

Welcome to the 9th edition of Alphabet Challenge 2026, brought to you by the letter I. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the I recipes below:

• Homemade Italian Dressing from Jolene’s Recipe Journal
• Indo Chinese Idli Fry - Leftover Idlis from Sneha’s Recipe
• Iru Puli Kuzhambu from Mayuri’s Jikoni
• Italian Sausage Stuffed Mini Peppers from Food Lust People Love
• Mini Ice Cream Cakes from Karen’s Kitchen Stories
• Nutella Ice Cream from A Day in the Life on the Farm
• Smaller Chocolate Eclair Cake (from scratch) from A Messy Kitchen
• Sun Dried Tomato Italian Dipping Oil for Bread from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Here are my posts for the 2026 alphabet challenge, thus far:

A: Ají de Cerdo aka Peruvian Pork Stew

B: Baby Cos Peach Salad with Blue Cheese Dressing 

C. Traditional Cullen Skink 

D. Coconut Cream Date Caramel 

E. Edamame Summer Salad 

F. Lamb Feta Mint Patties 

G. Ricotta Gnocchi à la Poêle 

H. Hazelnut Vodka 

I. Italian Sausage Stuffed Mini Peppers - this post!

To check out the Alphabet Challenges for 2024 and 2025, click here.

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Firecracker Tofu Broccolini Stir-Fry

This firecracker tofu broccolini stir-fry is spicy, savory and absolutely delicious. Eat it just as is, or serve over rice or noodles. 

First of all, let me say that I make this dish with tofu that I have frozen and then thawed and you should do the same. As it thaws, or maybe as it’s freezing actually, the tofu releases a lot of the liquid it contains. When you open the container, you can pour a lot of it off already. Then it’s simple to slice it thickly and squeeze even more out. 

Why are we trying to dry the tofu out? Because when you get rid of the excess liquid it makes browning the tofu much, much easier! And browning is all about adding texture and flavor. 

 

Firecracker Tofu Broccolini Stir Fry

The sambal is essential for spiciness to give the tofu its firecracker name. If you aren’t sure about how much spiciness you can manage, start with 2 tablespoons. We love it with four – or more! 

Ingredients

For the firecracker sauce:

¼ cup reduced sodium soy sauce

3 tablespoons brown sugar, tightly packed

2 tablespoons black vinegar (or substitute rice vinegar)

2 tablespoons sesame oil

2-4 tablespoons sambal oelek

4 cloves garlic, minced

1 1-inch piece fresh ginger, peeled and grated

¼ cup water

1 tablespoon cornstarch

For the dish:

10 oz or 283g baby broccoli aka broccolini

1 lb or 450g block extra firm tofu, frozen then thawed

2 tablespoon canola or another light oil

1 medium yellow onion

For garnish: 

Sesame seeds

Spring onion, sliced diagonally

Method

Grate the garlic and ginger into a mixing bowl. 

Add in the soy sauce, brown sugar, vinegar, sambal oelek, sesame oil, water and cornstarch. Whisk to combine then set aside.

Bring a large pot of water to the boil. Trim the broccolini and cut the stem parts into bite sized pieces. Set the florets aside. 

Blanch the stems in the boiling water for 1-2 minutes, depending on whether they are thick or thin, then add in the florets. Blanch for another minute.

Transfer the broccolini into a colander and run cool water over it until it is cool also. Set aside. 

Squeeze the thawed tofu to remove as much excess liquid as you can then crumble it with the tines of a fork.

Peel and chop the onion finely. 

In a large nonstick skillet, fry the tofu crumbles in the canola oil until browned and a little crispy. Depending on how dry you managed to get your tofu, this could take a while but it’s worth the time for texture and flavor. 

Transfer the tofu to a bowl and then add the onion to the pan and cook until it softens and the edges start to brown, stirring often. 

Put the tofu back in and stir well to combine.

Pour in the firecracker sauce and stir to coat.

Cook for a several minutes, stirring often, to mellow the fresh garlic and ginger.

Add the blanched broccolini and toss gently to combine. Cook until heated through and tender enough for your liking. We like our broccolini still pretty crunchy.

Top with sesame seeds and spring onions to serve. As I mentioned in the introduction, this is lovely just as it is or you can serve it over rice or noodles. 

Enjoy! 

It’s Sunday FunDay and today we are sharing recipes made with protein rich vegetarian ingredients like tofu, ricotta, cottage cheese and paneer. Many thanks to our host, Mayuri from Mayuri’s Jikoni. Check out the links below. 

• Corn Paneer Parathas from Mayuri's Jikoni
• Cottage Cheese Muffins from A Day in the Life on the Farm
• Cottage Cheese Wraps from Making Miracles
• Cheese Paneer Tikka Open Sandwich in Air Fryer from Cook with Renu
• Firecracker Tofu Broccolini Stir-Fry from Food Lust People Love
• Paneer Pakora from Sid's Sea Palm Cooking
• Paneer Tomato Rice With Leftover Rice For One from Sneha's Recipe
• Pasta with Green Beans and Ricotta from Karen's Kitchen Stories
• Potato, Cottage Cheese, & Caramelized Onion Pierogi from Amy's Cooking Adventures
• Retro Cottage Cheese Jello Salad from A Messy Kitchen

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin this Firecracker Tofu Broccolini Stir-Fry!

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