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    Chicken Spring Rolls


    Source of Recipe


    Brenda-Lee Olson

    Recipe Introduction


    Angie Halten at Gluten-free Club

    List of Ingredients




    1 pound ground or shredded cooked chicken
    1/2 head cabbage, thinly sliced
    4-6 carrots, grated
    1 onion, diced
    1-2 garlic cloves, minced
    salt
    pepper

    12 ounce package round gluten-free rice paper wrappers (about 30 wraps).

    Recipe



    Combine filling ingredients together and brown in a skillet or wok until cooked through.

    Dip one wrapper into pan of boiling water to soften. Spoon 2-3 tablespoons cooked filling onto a softened wrap. Roll one side of wrap over filling, tuck in top and bottom ends, and continue rolling. Place seam side down on counter. Continue filling and rolling wraps until all wraps are rolled.

    Eat spring roll as is, or for a crispy wrap, fry a few at a time in very hot oil (375°F) until wrappers are lightly browned. Drain on paper towels to absorb excess oil.

 

 

 


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