Sara’S Summer Rolls

• 1/2 pound boneless skinless chicken breast, finely chopped
• 1/4 cup water
• 1/4 cup light coconut milk
• 1/4 cup creamy peanut butter
• 3 tablespoons soy sauce
• 1 green onion, sliced
• 1 tablespoon minced fresh gingerroot
• 1 garlic clove, minced
• 1 teaspoon lime juice
• 2 cups bean sprouts
• 1 cup fresh sugar snap peas, trimmed and chopped
• 1/2 cup shredded carrot
• 2 ounces uncooked thick rice noodles
• 12 spring roll wrappers or rice papers (8 inches)
• 1/2 cup shredded red cabbage

1. In a large skillet, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until chicken is no longer pink. Set aside.
2. In a large saucepan, bring 8 cups water to a boil. Add the bean sprouts, peas and carrot; cover and boil for 3-4 minutes or just until tender. Drain and immediately place vegetables in ice water. Drain and pat dry. Cook rice noodles according to package directions; drain.
3. Soak a spring roll wrapper in cool water for 30 seconds; place on a flat surface and pat dry. Place 1 heaping tablespoonful of chicken down the center of the wrapper; top with a scant 3 tablespoons vegetable mixture. Top with noodles and cabbage.
4. Fold both ends over filling; fold one long side over the filling, then roll up tightly. Place seam side down on a plate. Repeat. Cover with damp paper towels until serving. Cut summer rolls in half.

chicken, water, light coconut milk, peanut butter, soy sauce, green onion, fresh gingerroot, garlic, lime juice, bean sprouts, fresh sugar snap peas, shredded carrot, rice noodles, spring roll wrappers, shredded red cabbage

Taken from www.tasteofhome.com/recipes/sara-s-summer-rolls/ (may not work)