Sara’s Summer Rolls

Directions

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.