Spicy Chicken Rice Paper Rolls

1 tablespoons canola oil
1/4 tsp ginger, grated
3 boneless, skinless chicken breast halves
2 tablespoons sesame oil
2 tablespoons soy sauce
sesame seeds
24 rice paper rounds*
Sweet Chili sauce ( for dipping)
1 bag (397 g) shredded cabbage

Boil chicken until cooked. Drain and cool. Shred chicken. In a sepreate bowl mix with canola oil, ginger, sesame oil, light soy sauce, pour over chicken. Set aside.

In a seperate bowl combine Sweet Chili sauce and the shredded cabbage. Set aside.

Fill a large shallow bowl with hot water (cool enough to put your fingers in). Lay out a slightly damp dish towel on the counter. Dip one rice paper round into the water for about 5 seconds, or until it is just starting to soften. Lay carefully onto the dampened dishtowel.

Off to one side of the rice paper round, about 2/3 of the way down, place shredded chicken and top with cabbage mixture.

Carefully fold the bottom 1/3 of the round over the mixture. Next, roll the skin around the mixture like a burrito. Set on a serving dish, careful as to not let the rolls touch each other. Cover with another slightly damp dishtowel. Repeat with the remaining rolls.

Makes approximately 24 spring rolls

Number of Servings: 24

Recipe submitted by SparkPeople user GIGGLES40.