Thai Chicken Spring Rolls

1. 1

   In a medium bowl, toss together the leftover chicken and vegetables.

2. 2

   Put a wrapper onto a clean work surface with the corners of the wrapper facing North, South, East and West.

3. 3

   Spoon about 2 to 3 tablespoons of the filling on the bottom third of the wrapper.

4. 4

   Dampen the edges of the wrapper with some water to help it seal.

5. 5

   Fold the bottom edge of the wrapper up over the filling and roll up half way.

6. 6

   Fold the 2 side corners in toward the middle and continue to roll, pulling back slightly as you roll, to ensure a tightly wrapped spring roll.

7. 7

   Repeat with the remaining wrappers and filling.

8. 8

   Cover with a damp towel to keep them from drying out.

9. 9

   Heat the canola oil in a high-sided skillet over medium-high heat to 350 degrees F.

10. 10

    Add the spring rolls, 3 or 4 at a time, to the hot oil.

11. 11

    Fry on all sides until crispy and golden brown in color, about 2 to 3 minutes per s side.

12. 12

    Transfer the rolls to a serving platter and serve with the peanut dressing, for dipping.

No additional tips available.