Bahia Mar Resort's Caribe-Asian Spring Rolls

• 8 ounces boneless skinless chicken breasts
• 1 stalk celery, sliced on bias
• 1 carrot, match stick julienne
• 3 ounces red onions, julienne
• 2 ounces red cabbage, julienne
• 1 teaspoon minced fresh ginger
• 2 teaspoons sesame oil
• 2 teaspoons teriyaki sauce
• 1 teaspoon minced fresh garlic
• 1 tablespoon mangolade Chinese duck sauce (see Bahia-Mar Resort's Mangolade Duck Sauce)
• 4 wonton skins (each 5-inchx5-inch)
• 1 tablespoon spring onion, finely sliced, green part only
• vegetable oil, and sauteeing (for frying)

1. Julienne chicken and saute.
2. Prepare all vegetables and saute starting with a little vegetable oil.
3. Add garlic, ginger, red onion, cabbage, carrot and celery.
4. Pour in the sesame oil, add chicken, teriyaki sauce, mangolade duck sauce and the spring onions.
5. Let cook.
6. Lay out the wonton skin, and put 3-4 ounces of the veggie/chicken mix in the middle of the skin, and roll just as you would roll a cigar, closing the end to prevent 'leakage'.
7. Place the spring rolls in frying oil (350F) until golden brown.
8. Drain on a paper towel.
9. Serve on the Mangolade Duck Sauce with a generous sprinkle of finely sliced spring onions.

chicken breasts, celery, carrot, red onions, red cabbage, fresh ginger, sesame oil, teriyaki sauce, fresh garlic, mangolade chinese, wonton skins, spring onion, vegetable oil

Taken from www.food.com/recipe/bahia-mar-resorts-caribe-asian-spring-rolls-59423 (may not work)