Thai Chicken Salad In Egg Roll Wrapper Bowls

• Bowls
• 8 egg roll wraps (6 x 6 inch)
• cooking spray
• Dressing
• 1/4 cup seasoned rice vinegar
• 1 tablespoon canola oil
• 1 tablespoon low sodium soy sauce
• 1/2 teaspoon grated peeled fresh ginger
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 garlic clove, minced
• 2 tablespoons peanut butter
• 1 teaspoon honey
• Salad
• 1 cup frozen shelled edamame
• 2 cups chopped cooked chicken breasts
• 3 cups chopped red leaf lettuce
• 1 cup cooked long grain brown rice
• 1 cup finely shredded red cabbage
• 1/2 yellow bell pepper, cut into 1/4 inch wide strips
• 1/4 cup diagonally sliced green onion
• 1/4 cup chopped unsalted peanuts

1. Preheat oven to 350u0b0.
2. To prepare bowls, lightly coat one side of each wrapper with cooking spray. Fit 4 wrappers, coated sides up, into the 4 corner cups of a nonstick muffin pan; press wrapper up sides of cups. Repeat procedure with remaining 4 wrappers. Bake at 350u0b0 for 8 minutes or until lightly browned. Remove wrappers from pans; cool completely on a wire rack.
3. To prepare dressing, combine vinegar and next 6 ingredients (through garlic) in small bowl; stir with a whisk. Add peanut butter and honey to vinegar mixture; stirring with a whisk.
4. To prepare salad, cook edamame in boiling water 5 minutes. Drain and rinse under cold water. Combine edamame and next 6 ingredients (through onions) in a large bowl; toss well. Drizzle dressing over chicken mixture, tossing gently to coat.
5. Spoon about 1 cup salad into each egg roll wrapper bowl; top each serving with 11/2 teaspoons peanuts. Serve immediately.

egg roll wraps, cooking spray, dressing, rice vinegar, canola oil, soy sauce, fresh ginger, salt, ground black pepper, garlic, peanut butter, honey, salad, edamame, chicken breasts, red leaf, long grain brown rice, red cabbage, yellow bell pepper, green onion, peanuts

Taken from www.food.com/recipe/thai-chicken-salad-in-egg-roll-wrapper-bowls-513871 (may not work)