2 cups cooked shredded chicken
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1-1/2 teaspoons sugar
1-1/2 teaspoons minced ginger
1-1/2 teaspoons lime juice
Pinch crushed red pepper
Warm water
8 to 10 (8-inch) dried round rice papers (wrappers)
1/2 pkg. (12 oz.) DOLE® Very Veggie® or other DOLE salad blend
1 medium cucumber, peeled and cut into thin strips
1 medium red bell pepper, cut into thin strips
10 to 12 mint leaves, chopped
Thai Peanut Dress (recipe below)
• Combine chicken, rice vinegar, soy sauce, sesame oil, sugar, ginger, lime juice and red pepper in medium bowl.
• Pour warm water into shallow dish. To make each spring roll, place rice paper in water 30 to 60 seconds to soften; place on flat surface. Arrange about 1/4 cup each salad and chicken mixture on one half of rice paper, leaving 1-inch border. Top with a few cucumber and pepper strips and a little mint. Fold in sides and carefully roll up and seal.
• Cut each in half diagonally and serve with Thai Peanut Dressing for a dipping sauce.
Thai Peanut Dressing: Whisk together 1/4 cup each reduced fat peanut butter, soy sauce, rice vinegar and lime juice. Add a pinch of each crushed red pepper and ground ginger and whisk until blended. Makes 1 cup.
Per Serving: calories, g fat (g sat.), mg cholesterol, mg sodium, g carbohydrate (g dietary fiber, g sugars), g protein, % Vit A, % Vit C, % calcium, % iron, % potassium, % folate
And…I’m full; so is your cart! I know many of you are busy getting ready to make some egg-cellent recipes so I’ll leave you with this – but if you need any more, come find me! 
