Well-Pict Strawberry Chicken Spring Rolls

Filling:
14 oz. boneless, skinless chicken breast
2 tbsp. soy sauce
1 tbsp. sugar
1/2 tsp. minced ginger
1/2 tsp. minced garlic
Zest of 1 lemon, reserving lemon juice for sauce
2 tbsp. canola oil

Fill a large bowl with hot water. Submerge one wrapper until softened, then carefully remove and place on clean kitchen towel. In center of wrapper, layer 3 tbsp. cabbage, a few slices each of chicken, cucumber and strawberries, and a sprinkling of cilantro and mint. Folding in the sides, roll up tightly until you have a tight, cigar-like shape. Repeat with remaining ingredients.

Rolls:
1 cup hulled, sliced Well-Pict strawberries
12 spring roll wrappers
2 cups thinly sliced Nappa cabbage
1 cup julienned cucumber, peeled
1 1/2 tbsp. chopped cilantro
1 1/2 tbsp. chopped mint

Slice each spring roll in half with a diagonal cut, and serve with dipping sauce.

Dipping Sauce :
1 1/4 cups sugar
1/2 cup rice wine vinegar
Juice of 1 lemon
2 tsp. soy sauce
2 tsp. fish sauce
2 tsp. minced ginger
2 tsp. minced garlic
1/2 tbsp. minced jalapeños
1/3 cup thinly sliced scallions
4 oz. Well-Pict strawberries, hulled, halved, and thin-sliced

In saucepan, mix together sugar, vinegar, lemon juice, soy sauce, fish sauce, ginger, and garlic. Simmer over medium low heat until sugar is dissolved, about 5 minutes. Strain and let cool, then add jalapeños, scallions, and strawberries.

Source: www.wellpict.com