Kevin's Natural Foods

Thai-Style Chicken Panang Spring Rolls

Get ready to be blown away by the flavors of our newest flavor! It has the traditional flavors of a red Thai curry. Pair it with white rice and some veggies and you have a perfect healthy meal for two.

Prep Time 10 Minutes
Cook Time 10 Minutes
Serves 2 Servings
This Recipe Uses

Kevin's Thai Chicken Panang Entrée


Kevin’s Natural Foods Chicken Panang
1 Tbsp olive oil
6 rice paper wrappers
1⁄2 bundle Vermicelli Noodles, cooked and rinsed
1⁄4 English cucumber, julienned
1 carrot, julienned
6 basil leaves

Peanut Sauce:
2 tbsp peanut butter
2 tbsp sesame oil
2 tbsp coconut aminos or soy sauce
2 tbsp water
Juice of 1 lime
Chili powder & Himalayan salt to taste


  • 1

    In a large skillet, cook Kevin’s Natural Foods Chicken Panang according to package instructions. Set aside and allow to cool completely.

  • 2

    Meanwhile, make the peanut sauce: Place all the ingredients for the peanut sauce in a bowl and mix until smooth.

  • 3

    To assemble the spring rolls: Soften a sheet of rice paper by carefully dunking it in a shallow bowl of warm water for 20-30 seconds, or until soft. Remove from the water and place on a clean work surface. Blot the rice paper with a paper towel to remove excess water.

  • 4

    In the center of each rice paper wrapper, add a basil leaf, a small mound of vermicelli noodles, Chicken Panang, cucumbers, and carrots.

  • 5

    Fold the bottom edge up over the filling, using your fingers to carefully tuck the filling in. Then, fold the 2 sides over top to secure the filling, then carefully and tightly roll up each spring roll. Repeat with remaining rice paper wrappers and filling ingredients.

  • 6

    To serve: Place spring rolls seam-side down on a platter and serve, or cut them on a diagonal and serve. Enjoy!

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