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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.