Thai Chicken Rolls

This recipe is one my sister-in-law made for me several years ago, just after Anna was born. It was nice to have someone else cook for me, and I remember liking her recipe a lot. The original recipe calls for flour wraps but I've substituted spring roll skins instead. Spring roll skins are easy to work with - the skin will stick to itself and hold the whole roll together. I'm not sure if I'm wrapping them exactly right, but it works well in the end!

2 tbsp. sugar
3 tbsp. cashew butter
3 tbsp. wheat-free soy sauce or UnSoy Sauce
3 tbsp. water
2 tbsp. canola oil
1 minced clove garlic
8 spring roll skins
8 boneless, skinless chicken tenders or meat alternative, if desired
1/4 tsp. garlic powder, 1/4 tsp. salt and 1/4 tsp. pepper
1 tbsp. canola oil
2 cups shredded broccoli and one medium red onion, thinly sliced, OR julienned carrots
leafy green lettuce, spines removed

Heat the sugar through the garlic until the sugar is dissolved, set aside.

Dip spring roll skins one by one in a bowl of warm water until just beginning to soften. Layer on damp paper towels, set aside. The skins will continue to soften as you prepare the filling.

Cook the chicken (if using) in hot oil in a skillet over medium heat, sprinkling with the garlic powder, salt and pepper, until chicken is cooked through, about 5 minutes. Remove to a plate and cut into bite-sized slices.

Saute the broccoli and onion 2-3 minutes or until crisp-tender. (I used carrots in place of the broccoli and onion and left them raw.)

Place leafy greens onto a spring roll, leaving about a 1/2 inch border all around. Center the chicken on top to one side, and broccoli mix (or carrots) to the other. Bring the top and bottom of the roll down about an inch and then roll from one side to the other. Cut rolls into halves and serve with cashew dipping sauce on the side.