Chicken and Veggie Spring Rolls

I made these Spring Rolls last night for dinner and they turned out to be really yummy. Nathan gave me a deep fat fryer for Christmas, it has turned out to be my favorite gift. We have made sweet potato fries, chimichangas, wontons, and now these spring rolls. Yumm-O!

Recipe:

• 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)
• 2 cups coleslaw mix (shredded carrots & cabbage)
  
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons freshly chopped scallions
• 12 spring roll wrappers

Directions:

Soak cellophane noodles in hot water for 10 minutes, until tender.

Heat oil in a large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken, carrots, cabbage, and soy sauce and cook 2 minutes, until vegetables wilt. Stir in noodles and scallions and toss to combine.

Arrange spring roll wrappers on a flat surface. Top each wrapper with an equal amount of chicken mixture across the center (from point to point). Roll up bottom point, tuck in sides and roll up. Using moistened fingers, wet the last point and roll up to seal.

Heat oil to 350, fry a few at a time for 2-3 minutes, until golden brown.