Ingredients

• 6 ounces boneless skinless chicken breasts, minced
• 1/2 cup onion, chopped fine
• 1/4 cup baby carrots, fresh, finely chopped
• 1/4 cup cilantro, coarsely chopped
• 1/2 cup bean sprouts, chopped
• 2 large garlic cloves, smashed
• 1 1/2 teaspoons fresh ginger, grated
• 1/4 cup soy sauce, regular
• 1/4 teaspoon cinnamon
• 1/2 teaspoon chili powder
• 24 spring roll wrappers
• light cooking spray
• 1/2 cup soy sauce
• 2 tablespoons thai hot chili sauce
• 1 teaspoon honey
• 2 tablespoons water
• 1 tablespoon cornstarch

Instructions

1. Start to brown your minced Chicken, breaking it apart, cook 3 minutes.

2. Add the onions, stir fry another minute.

3. Add the carrots, cilantro, bean sprouts & garlic. Cook 2 minutes.

4. Add ginger, soy, cinnamon & chili.

5. Cook for 1 minute longer - set aside to cool.

6. Keep your Spring Roll wraps under a damp paper towel.

7. Take out one at a time add 1 tbsp of the cooled chicken mixture in the center of the wrap.

8. Fold up the bottom then bring in each side and roll it up one more time so you have a small bundle.

9. Place seam side down on a lightly oiled cookie sheet.

10. Very lightly spray the tops of the appetizers with oil, or you may lightly paint them with oil.

11. Bake at 375F for apprx 15-20 minutes turning them half way through the baking. They should be nicely browned & crisp.

12. Let them rest 5 minutes before serving.

13. Meanwhile make the dipping sauce.

14. In a small saucepan Mix your soy sauce, honey & Chili sauce.

15. Mix the cornstarch with the water.

16. Add to sauce pan & bring to a boil.

17. Remove from heat and allow to cool.

18. Serve on the side with the appetizers.