Ingredients

Spring Rolls

• 1 lb ground chicken breast
• 2 teaspoons minced ginger
• 3 cloves garlic, minced
• 3 cups packaged coleslaw mix
• 1/4 cup + 2 tablespoons Thai peanut sauce (San-J or King of Siam)
• 1/3 cup cold water
• 2 tablespoons cornstarch
• 6-10 8½-inch round dried rice spring roll wrappers
• 2 tablespoons soy sauce
• 1/4 cup + 2 tablespoons chopped cilantro

Dipping Sauce

• 1/2 cup creamy peanut butter
• 1/2 cup water
• 1/4 cup soy sauce
• 4 garlic cloves, minced
• 3 tablespoons lemon juice
• 3/4 teaspoon ground ginger (or use fresh ginger root)
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons brown sugar

Instructions

1. Heat wok and stir fry chicken, ginger, and garlic for 3 minutes

2. Add coleslaw mix and 1/4 cup peanut sauce; stir fry until chicken is cooked through

3. Combine water and cornstarch; add to skillet

4. Cook 1 minute or until mixture thickens

5. Remove from heat and stir in 1/4 cup cilantro

6. Cool to room temperature (mixture can be refrigerated up to 1 day)

7. For assembly:

   • Fill a shallow bowl with very hot water
   • Dip spring roll wrappers into water, let soften until softened (about 30 seconds)
   • Drain and transfer to a sheet of waxed paper
   • Spoon 1/3 cup chicken mixture near bottom of wrapper
   • Leaving an inch border, roll up wrapper as tightly as possible
   • Repeat with remaining wrappers and filling

8. Cut ends off diagonally and cut each in half diagonally

9. Arrange on platter

For Dipping Sauce

1. In saucepan, combine all ingredients
2. Cook and stir over medium heat for 5 minutes or until smooth

Notes

• Makes 2 dozen servings
• Can be covered and chilled up to 2 hours before serving
• Can stand another 2 hours at room temperature without drying out