Sweet Chili Chicken Spring Rolls

Prep time: 5 minutes
Cooking time: 20-25 minutes
Serving Size 2-3 people

Ingredients:
2 large chicken breasts
1/2 cup of sweet chili sauce
3/4 cup of matchstick carrots
1 package of spring roll wrappers
2 tablespoons of olive oil
2 bushels of mini bibb lettuce

Cooking Instructions:
1. Put the carrots in olive oil on low heat and let simmer.
2. While the carrots are simmering put the chicken breasts in a skillet on medium heat and cook for 6 minutes on each side.
3. Prepare a small amount of the glass noodles according to the directions on the box they were packaged in. Drain the noodles and cut them into pieces about an inch or two long. 
4.  When the chicken is white on the outsides pour the sweet chili sauce ontop and keep adding it as you continue to flip the chicken.  (The chicken will be done as soon as the inside isn't pink.)
5. Remove the carrots from heat, and chop the chicken into small cubes. Set out all of your materials in order to assemble the spring rolls.
6. Wet a rice wrap in warm water, it will then be easier to roll without cracking or breaking. 7. Place the lettuce leaf sideways and fill it up with the glass noodles, chicken, and carrots. 

8. Start to wrap the lettuce leaf starting at the bottom, just like a burrito.  (Tip: Be gentle, because the wrap is extremely thin and can rip very easily when it's moistened.) It will stick together and will be ready to eat once rolled! 

FYI:  Glass noodles are really hard to find, and are usually sold at foreign or exotic supermarkets.  They are made from only sweet potato starch and water!  Much healthier than regular pasta, and also, they are gluten free.  The texture is very smooth, slippery, and stretchy. You can use them in soup, in a stir fry, or even just plain with sauce. Here is a link where you can buy them from if you don't happen to live near a Chinese supermarket. http://www.amazon.com/Dragonfly-Sweet-Potato-Vermicelli-ounce/dp/B005S9U0A8