Chicken And Vegetable Spring Rolls

• 1 rice pack, wrappers
• roast chicken leftovers, leg and breast, shredded and chopped into small pieces
• 4 leaves cabbage heart, chopped
• 1 grated carrot
• 1 fennel bulb small chopped
• 1 teaspoon cumin
• 1 teaspoon indian saffron
• 2 tablespoons soy sauce
• 1 bunch chopped coriander
• ground pepper to taste
• olive oil to taste

1. In a large frying pan heat a little olive oil.
2. Add the cumin and saffron and stir.
3. Add the cabbage, carrot, fennel and season with soy sauce. Cover and cook until tender.
4. If necessary, add 1 or 2 tablespoons of water. Add the chicken and mix well.
5. Remove from heat, add the coriander and mix well. Set aside.
6. Soak each rice wrapper for a few seconds in hot water to soften.
7. Place about two teaspoons of the chicken mixture onto each wrapper. Fold in the sides of the wrapper, then roll up.
8. Steam or fry the spring rolls in a little oil until crispy.
9. Serve hot with soy sauce, hot sauce or sweet and sour sauce.

rice pack, chicken leftovers, cabbage, carrot, cumin, indian saffron, soy sauce, coriander, ground pepper, olive oil

Taken from www.yummly.com/recipe/Chicken-And-Vegetable-Spring-Rolls-2055910 (may not work)