Steamed Chinese Chicken Spring Rolls

2 Crescent Foods Boneless Skinless Chicken Thighs – Cooked and small diced

¾ C Snow Peas – Julianne

1/3 C Carrots – Small diced

½ C Green Onions – Thinly sliced

1 ½ tsp Fresh Gingerroot – Minced

1 TBSP Mint – Chopped

1 EA. Thai chili – Thinly sliced

8 EA. Wonton Wrappers

Ginger Lemongrass Broth

4 – inch piece of fresh gingerroot – peeled and sliced

4 – 6-inch stalks of fresh lemongrass, cut into fourths vertically

4 Green Onions, cut into fourths

7C Chicken Broth

Sea Salt to taste

Start by making the broth or use store bought chicken broth. Add ginger, lemongrass and green onions to the broth and let simmer until the flavors are infused. About 15 minutes.
Remove the ginger, lemongrass, and green onions from the broth.
Season chicken thighs with salt and pepper, in a medium size skillet cook the chicken on medium heat on both sides until internal temperature reaches 168*F. Set aside to cool before dicing the thighs.
In a mixing bowl combine all ingredients.
Place about 2 Tablespoon of filling in the center of each wonton wrapper. Moisten wonton edges with water; fold opposite corners over filling and press to seal.
Add the Chicken Spring Rolls to the broth and simmer for 5 minutes.

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