Chicken and Vegetable Spring Rolls
Ingredients
- 3 ounces cellophane noodles
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- 2 cooked chicken breast halves, diced (about 2 cups)
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons freshly chopped scallions
- 12 spring roll wrappers
- Lettuce leaves
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