Chicken And Vegetable Spring Rolls Recipe

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Robin Miller on Food Network
Nutrition per serving    (USDA % daily values)
CAL
487
FAT
19%
CHOL
28%
SOD
62%

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Ingredients for 4 servings

2 teaspoons sesame oil

2 tablespoons reduced-sodium soy sauce

1 cup shredded cabbage

1 cup shredded carrots

2 cooked chicken breast halves, diced (about 2 cups)

2 tablespoons freshly chopped scallions

12 spring roll wrappers

2 teaspoons minced fresh ginger

Lettuce leaves

2 cloves garlic, minced

3 ounces cellophane noodles

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