Soft Spring Rolls

Tastes like Nit Noi...straight from your kitchen!!!

8 spring roll wrappers (can use 6" or 8")
1 cup cooked rice cellophane noodles
1 cup shredded napa cabbage
1/2 cup shredded carrots
1/2 cup cucumber, matchstick sliced
1 cup shredded chicken (rotisserie chicken works great)
fresh cilantro leaves - optional

Soften wrappers (one at a time), in hot water until soft and pliable, about 30-45 seconds. Pat wrappers dry with a paper towel. Place softened wrapper on a cutting board and place some noodles, cabbage, carrots, cucumber, shredded chicken and cilantro (if using) in center of wrapper; fold bottom over filling, fold in sides and roll (burrito fashion) to seal. Serve with satay sauce.

Peanut Satay Sauce

1/4 cup fresh squeezed lime juice
1/4 cup peanut butter
2 tbsp sugar
1 tbsp thai chile garlic sauce
2 tsp soy sauce

In a small saucepan, combine all ingredients. Bring to a simmer, cook one minute and remove from heat.