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Categories:
noodles sesame oil garlic fresh ginger chicken carrots cabbage soy sauce scallions spring roll wrappers
Viewed: 4 - Published at: 6 years agoIngredients
- 3 ounces cellophane noodles
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- 2 cooked chicken breast halves, diced (about 2 cups)
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons freshly chopped scallions
- 12 spring roll wrappers
- Lettuce leaves
Method
- 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 and cook 1 minute.
- Add chicken, carrots, cabbage, and soy sauce and cook 2 minutes, until vegetables wilt.
- Stir in noodles and scallions and toss to combine.
- Arrange spring roll wrappers on a flat surface.
- Top each wrapper with an equal amount of chicken mixture across the center (from point to point).
- Roll up bottom point, tuck in sides and roll up.
- Using moistened fingers, wet the last point and roll up to seal.
- Arrange lettuce leaves in the bottom of a steamer basket or colander over simmering water.
- Place spring rolls on lettuce, cover and steam 5 minutes, until wrappers are translucent.
