Chicken and Vegetable Spring Rolls
Recipe adapted from Robin Miller
3 oz. cellophane noodles
2 tsp. sesame oil
2 cloves garlic minced
2 tsp. minced fresh ginger
2 cooked chicken breasts chopped small
1 c. shredded carrot
1 c. shredded cabbage
2 T. soy sauce
2 T. chopped scallions
12 spring roll wrappers
Lettuce leaves
Soak cellophane noodles in hot water for 10 minutes until tender.
Heat oil in a large skillet over medium high heat. Add garlic and ginger, cook 1 minute. Add chicken, carrot, and cabbage. Cook 10 minutes until vegetables start to wilt. Stir in noodles and scallions; toss to combine.
Dip spring roll in water. Lay on a flat surface. Put a scoop down the center of the wrapper. Fold two sides over filling and roll up. Line a colander with lettuce leaves and place the rolls on the lettuce. Place the colander on a pot of boiling water and steam for 8-10 minutes.