These are the Thai Rolls that Catherine taught Margaret and I how to make when we went to Idaho. I thought the kids would hate them, but they love them now!
Here are the ingredients I used... Julienned cucumber, carrots; finely chopped purple cabbage; Chinese style noodles or thin rice noodles (cooked and then run under cold water immediately) and then I saute up some finely chopped chicken breasts with some garlic, ginger and some Thai peanut dipping sauce. The last thing you need is a large bowl full of hot water. You will soak the rice spring roll skins in the hot water for about 6 seconds or so.