Chicken Spring Rolls

Ingredients

• •12 oz broccoli slaw
• •1 garlic clove
• •1 lb ground chicken
• •¼ tsp ground pepper
• •2 tbsp ketchup
• •8 rice paper wrappers
• •2 tbsp rice wine vinegar
• •3⅔ tbsp soy sauce
• •1 tsp sriracha sauce
• •1 packet stevia
• •1 tbsp chili sauce
• •1 tsp vegetable oil
• •½ cup water

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Method

From pickfreshfoods.com — read the original

1. 1Marinate the chicken with soy sauce, garlic, and black pepper in a bowl for 5 minutes.
2. 2Heat a large skillet over medium high heat with 1 tsp of vegetable oil.
3. 3Add the ground chicken, cook through.
4. 4Add sweet chili sauce and broccoli slaw.
5. 5Pour soy over the vegetables, toss to combine. Cook until vegetables are heated, but still firm. Fill a 9-inch pie pan half full with warm water (110 F).
6. 6Quickly run 2 full size paper towels under the water faucet. Gently squeeze together to wet the entire are of the towels. Shake out, separate, and lay flat on the counter next to the pie plate.
7. 7One at a time submerge rice wrapper in the water. Soak for 10-12 seconds or until pliable.
8. 8Place soften wrapper on the wet towel.
9. 9Add cup of filling to the center of the wrapper. Fold the bottom end over the chicken and give a gentle squeeze to compact the filling. Fold the sides tightly toward the center.
10. 10Lastly, roll from the bottom upward to create the roll. Cover completed roll with the other damp towel. Keep covered until ready to be served.
11. 11Serve warm with dipping sauce.
12. 12Combine the remaining ingredients in a small bowl.
13. 13Whisk sauce to ether until smooth.
14. 14Pour into serving bowls.