Crepes de Riz (Chicken packages)

• 3/4 pound skinless, boneless chicken breast
• 1 cup peeled, cored, finely diced apple
• 1/2 cup finely chopped onion
• 3 tablespoons butter
• 2 tablespoons curry powder
• 1 tablespoon tomato paste
• Salt and freshly ground pepper to taste
• 3 rounds of rice paper (see note)

1. Put the chicken on a flat surface and cut it into very small cubes.
2. Add the apple and onion and, using a very sharp, heavy knife, chop the mixture into a fine mass.
3. Heat the butter in a heavy skillet and add the chicken mixture, stirring to blend.
4. Add the curry powder,tomato paste, salt and pepper, stirring to blend well.
5. Continue cooking, stirring contantly to prevent sticking on the bottom.
6. Cook five minutes and remove from the heat.
7. Turn the mixture out onto a flat platter and smooth it over.
8. Let cool.
9. Line a flat surface with a damp, thoroughly wrung-out clean cloth.
10. Place one round of rice paper on this.
11. Cover with another damp cloth.
12. Stack the remaining pieces of rice paper and towels on top, ending with a damp cloth.
13. Let stand until rice paper rounds are softened.
14. Cut each round of rice paper into eight pie-shaped wedges of more or less equal size.
15. Spoon about two teaspoons of the chicken mixture onto each pieshaped wedge, placing it away from the point of each piece.
16. Wrap the filling neatly to enclose.
17. Brush the bottom of a skillet lightly with butter and add the filled packages.
18. Cook about 30 seconds on one side and turn.
19. Cook about 30 seconds on the second side and serve.

skinless, apple, onion, butter, curry powder, tomato paste, salt, rice paper

Taken from cooking.nytimes.com/recipes/5382 (may not work)