Curried Chicken And Mushroom Spring Rolls

• 1 tablespoon curry powder Mccormick gourmet collection
• 1 teaspoon garam masala Mccormick gourmet collection
• 2 cups chicken cooked, thinly sliced
• 2 tablespoons vegetable oil
• 1 pound mushrooms assorted wild mushrooms, sliced
• 1 each sweet red bell peppers thinly sliced (1 cup)
• 3 ounces snow pea pods fresh, cut into strips (1 cup)
• 12 each rice-paper wrappers round, (8-1/2 in)
• 1 x dipping sauce Asian dipping sauce

1. Heat large nonstick skillet on medium heat.
2. add curry powder and garam Masala, cook and stir 1 minute or until fragrant.
3. Reserve 1 teaspoon of the spice mix to season mushrooms.
4. Sprinkle remaining spice mix over chicken in medium bowl.
5. Toss to coat well.
6. Set aside.
7. Heat oil in same skillet on medium high heat.
8. Add mushrooms and reserved spice mix, cook and stir 3 to 4 minutes or just until tender.
9. Remove from skillet.
10. add bell pepper and snow peas to skillet, cook and stir 1 to 2 minutes or until tender-crisp.
11. Remove from skillet.
12. To assemble spring rolls, fill in 9 in pie plate with warm water.
13. Dip rice wrapper into water to wet completely.
14. Place on work surface blot dry with paper towel.
15. arrange 1/4 cup of the mushrooms, 2 teaspoon of the chicken in the center of the rice wrapper.
16. Fold from bottom edge to make into 12 spring rolls.
17. Refrigerate at least 30 minutes 2 hours.
18. Serve with Asian dipping sauce.

curry powder mccormick, garam masala, chicken, vegetable oil, mushrooms, sweet red bell peppers, snow, ricepaper, dipping sauce asian dipping sauce

Taken from recipeland.com/recipe/v/curried-chicken-mushroom-spring-54402 (may not work)