Summer Chicken Spring Rolls *

1 cup cabbage, shredded
1 1/2 cups cooked chicken, shredded
1/2 cup shredded carrots
1/2 cup cucumber, peeled, seeded and diced
1/4 cup cilantro, chopped
1/2 cup mushrooms, sliced very thin
1 green onion, chopped
8 spring roll wrappers

Dipping Sauce:
2 Tbsp soy sauce
1 1/2 Tbsp rice wine vinegar
2 Tbsp hot water
1 Tbsp olive oil
1 tsp ground ginger
1/2 tsp red pepper flakes
Sriracha, to taste

In bowl, combine the cabbage, chicken, carrots, cucumber, cilantro, mushrooms and onion.  In a small bowl, whisk together all of the dipping sauce ingredients.  Soak a spring roll wrapper in warm water for 10-15 seconds; shake off the excess water.  Place about 1/4 cup of the cabbage mixture along the bottom portion of the wrapper.  Lift the bottom edge of the wrapper, nearest the filling,  and fold it to cover the filling.  Fold the sides of the spring roll wrapper in tightly.  Roll upward to seal.  Repeat the procedure for the remaining spring rolls.

Serves 4