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1
Add red cabbage, shredded cabbage, broccoli cabbage, shredded carrots, and chow mien noodles into a large mixing bowl.
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2
Chop cilantro.
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3
Add to mixing bowl.
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4
Finely chop the red and yellow pepper.
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5
Add to mixing bowl.
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6
Finely chop enough red onion for 1/8 cup.
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7
Add to mixing bowl.
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8
** you may want to consider adding a dash of chopped pickled ginger for a bit more spice **
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9
Add sesame oil, sesame seeds, rice vinegar, and sugar to mixing bowl.
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10
Mix all ingredients together.
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11
Season and cook chicken breasts to your liking.
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12
(I coated the chicken in olive oil and season with a sesame ginger seasoning.
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13
I grilled until fully cooked.)
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14
Once cooked thinly slice and cut into small pieces.
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15
Let the chicken cool for 5 minutes and then add to mixing bowl with other ingredients.
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16
Fill 1/2 a large mixing bowl with hot water.
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17
Take one rice paper round and put it into the hot water.
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18
Let it sit in the water for about 20 seconds until it reaches a latex consistency.
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19
Take it out of the water, lay flat and blot access water with a paper towel
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20
On the lower 1/3 of the rice paper, add about one scoop full of cabbage mixture on top of the paper.
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21
Fold the right and left sides of the paper over the mixture.
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22
Firmly holding the mixture, roll the mixture up wrapping the paper all around the mixture.
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23
Repeat steps 8 and 9 until all of cabbage mixture is used up.
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24
Or until you have made desired amount of spring rolls.
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25
(Remaining mixture is great for a side dish or snack later!)
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26
Once rolls are all wrapped, place in the fridge for 3-5 minutes.
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27
Dish out desired dipping sauces.
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28
Once rolls are cool, cut in 1/2, and then plate.
