This was a dish I really hadn't planned on making. I already had plans for my chicken, and had even purchased all but two ingredients, however, somehow I arrived home from the grocery store with random items that had transformed my baked chicken with eggplant parmesan into cilantro-lime marinated diced chicken with sautéed julianne carrots and cabbage stuffed spring rolls. How this happened, I am not exactly sure, but in any event it did, and I would do it again. In fact I have about a dozen of these in my freezer for a quick meals for one of those nights an exhausted version of the old me might have been incline to order something to the tune of Domino's
The most important thing is to make sure your chicken is cooked all the way. Since I'd never made this dish before I didn't want to take a chance, so I baked the chicken at 375* for about 15-20 minutes. I put the chicken on a cutting board and let sit for a few minutes and then finely diced.
Separately, I stir-fried my veggies. I created a simple sauce using soy, sesame seed oil, Sriracha fresh ginger, fresh garlic a dash of water and a dash of vegetable oil.
***These are also excellent to freeze. I would suggest cooking them first. If you put them in the freezer raw you risk the wrapper cracking. With the frozen cooked rolls, you can put them in the oven at 375* for 15 minutes or put them in the microwave on a moist paper towel, covered by another moist paper towel for about 4 minutes.
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