Chicken Spring Rolls

Instructions

Preparations:

1. Put the chicken into an airtight bag with all the ingredients for the marinade. Let sit at room temp for 20mins, or put in the fridge and allow to marinate overnight the day before cooking.
2. Put water on to cook noodles according to package instructions.
3. Heat oil or butter in a pan over medium high heat.
4. Add the chicken and all of the marinade when the pan is hot. Cook on one side until the chicken starts to pull away from the pan, about 7 minutes.
5. Turn the chicken and cook on the other side for about 5 minutes. The marinade should be bubbly and reducing. Flip the chicken one last time and cook for another couple minutes. You should be starting to get a thick golden color on the chicken from the sauce. The sauce should look thick and start sticking to the chicken. Cooking times will vary.
6. When the chicken is cooked through, and the sauce is reduced and thick, remove chicken from the pan and place in a bowl to rest. Be sure to add all of the sauce.
7. Cut the carrots and Jicama into spears and steam to taste.
8. Slice the green onion into rings or sections about 3 inches long. Herbs and greens can be left as is, or coarsely chopped.
9. Prepare a serving tray with the steamed veggies, green onions, herbs and greens.
10. Cook noodles, strain, and rinse with cold water so the will separate.
11. Slice chicken into strips and return to bowl.
12. Get a big bowl and fill it with hot water.

Assembly:

1. Take a piece of rice paper and submerge it into the bowl of hot water. Leave it there for a few seconds, and then place it on your plate.
2. Put chicken, noodles and all the veggies desired onto your rice paper, roughly in the center, careful not to overfill.
3. Once you have all of your fillings on the rice paper, it should be soft and ready to roll. Pull up one side of the now-soft paper and fold it over the fillings. Fold the two sides in, having then stick to the first part that was folded over before finally rolling it up the rest of the way.