Prep all ingredients per the instructions above.

Bring water to a simmer in a small pot. Remove from heat and steep ginger tea bags for 10 minutes. Sweeten with sugar or honey to taste. Remove the tea bags, let cool, then refrigerate until ready to serve over ice.

Rinse and cook the rice according to package instructions. Once tender, season with salt and pepper. Keep warm, covered with a lid.

Heat olive oil in a large pot over medium-low heat. Add onion and sauté for a few minutes until softened. Add chicken and cook for 1–2 minutes.

Add ginger, garlic, and curry powder. Sauté for 3 minutes.

Pour 3/4 of the coconut milk into the pot. In a small bowl, stir the cornstarch into the remaining 1/4 coconut milk, then add to the pot.

Bring to a boil, then reduce the heat and simmer until the chicken is cooked through to an internal temperature of 160°F (71°C). Adjust the thickness of the curry by adding water if needed.

Dampen a rice paper sheet briefly with water and place it on a flat surface. Layer with spring mix, carrot, mint, and cucumber in the center.

Fold both ends inward and roll the sheet tightly without tearing. Repeat with remaining rice paper and filling. Set aside to dry.

In a bowl, whisk together all ingredients for the peanut sauce. Add water gradually until a creamy consistency is reached. Taste and adjust as needed.

Serve the Thai curry with rice and garnish with fresh cilantro. Plate the spring rolls with a side of peanut sauce. Enjoy with a glass of iced ginger tea.