Curried Chicken And Mushroom Spring Rolls

1. 1

   Heat large nonstick skillet on medium heat.

2. 2

   add curry powder and garam Masala, cook and stir 1 minute or until fragrant.

3. 3

   Reserve 1 teaspoon of the spice mix to season mushrooms.

4. 4

   Sprinkle remaining spice mix over chicken in medium bowl.

5. 5

   Toss to coat well.

6. 6

   Set aside.

7. 7

   Heat oil in same skillet on medium high heat.

8. 8

   Add mushrooms and reserved spice mix, cook and stir 3 to 4 minutes or just until tender.

9. 9

   Remove from skillet.

10. 10

    add bell pepper and snow peas to skillet, cook and stir 1 to 2 minutes or until tender-crisp.

11. 11

    Remove from skillet.

12. 12

    To assemble spring rolls, fill in 9 in pie plate with warm water.

13. 13

    Dip rice wrapper into water to wet completely.

14. 14

    Place on work surface blot dry with paper towel.

15. 15

    arrange 1/4 cup of the mushrooms, 2 teaspoon of the chicken in the center of the rice wrapper.

16. 16

    Fold from bottom edge to make into 12 spring rolls.

17. 17

    Refrigerate at least 30 minutes 2 hours.

18. 18

    Serve with Asian dipping sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.